Yam And Black Bean Wraps Louisiana Recipes

YAM AND BLACK BEAN WRAPS (LOUISIANA)

Steps:

• In a skillet coated with nonstick cooking spray, saute the shredded yams over medium-high heat for 5 minutes or until crisp tender, then transfer to a bowl.
• In the same skillet, sprayed again, saute the red onion for 5 minutes or until tender, then add the onion to the shredded yams, along with the black beans, green onions & sunflour seeds, mixing well.
• In a small bowl, mix together the dressing & honey, before adding this to the yam mixture, tossing to coat.
• Fill the tortillas & wrap them up.

SWEET POTATO AND BLACK BEAN BURRITOS

Steps:

• Preheat the oven to 425 degrees F.
• Add the sweet potatoes to a baking sheet in an even layer. Drizzle with olive oil and season with salt and pepper. Roast until the potatoes are just tender but still have a bite, 15 to 20 minutes. Set aside.
• Add 2 tablespoons olive oil to a large saute pan and place over medium heat. Add the garlic and onion and saute until translucent, about 5 minutes. Then, add the jalapeno and stir to combine. Add the chili powder, tomato paste and oregano. Stir to combine and cook for an additional 2 minutes to release the flavors of the herbs. Then, add the spinach, beans and tomatoes. Fold gently to combine. Simmer until the spinach is wilted and the liquid has reduced by half, 7 to 10 minutes. Remove from the heat and stir in the queso fresco, lime juice and sweet potatoes. Taste and season as needed.
• Distribute the mixture evenly among the tortillas. Roll the tortillas, garnish with the cilantro and hot sauce and serve immediately. For freezer meal prep, wrap tightly in plastic wrap or parchment paper and store in an airtight container or bag. Freeze for up to 3 months.
• To reheat, place wrapped burrito in the microwave and reheat for 3 minutes, flipping once. Unwrap, garnish with the cilantro and hot sauce, if desired, and serve!

BLACK BEAN VEGGIE WRAPS

Steps:

• Preheat oven to 375.
• Heat fry pan on med.
• Heat with oil or spray.
• Add red pepper, onion, zucchini and garlic; cook about five minutes.
• Add Italian spice and mix; cook another minute.
• Meanwhile, mash black beans in a bowl with a potato masher (I'm sure there are other things you could use, if you don't have a masher!); add corn & cooked veggies.
• Spoon the mixture into the tortillas, wrap up, and bake on a cookie sheet for about 10-12 minutes; the tortillas will brown slightly.
• Serve with low fat sour cream!
• So healthy, so yummy.
• Word of warning--let them cool down a bit!
• These are also easy to take to work and reheat.
• Enjoy.

VEGGIE AND BLACK BEAN WRAP

Steps:

• Heat tortillas as directed on package. While tortillas are heating, spray 10-inch nonstick skillet with cooking spray and heat over medium heat.
• Cook mushrooms and onion in skillet about 5 minutes, stirring frequently, until onion is crisp-tender. Stir in beans and heat through. Stir in spinach. The heat will wilt the spinach leaves. Remove from heat.
• Divide bean mixture among tortillas. Sprinkle with cheese. Fold one end of each tortilla up about 1 inch over filling and fold right and left sides over folded end, overlapping. Fold remaining end down.
• Enjoy.

TUNA & BLACK BEAN WRAP

Steps:

• In a medium sized bowl add the tuna, drained black beans, salsa, cheese, Green onions, Cabbage, Cilantro and Salt. Combine until well mixed.
• Separate the tuna mixture into four equal parts. Place a serving in each whole wheat tortilla. Roll the mixture up into each tortilla, allowing the ends to remain open; there's no need to tuck them.
• Cut each tortilla wrap in half at an angle, plate and serve.