Rainbow Wrap

Servings: 24

Ingredient

Red bell pepper, sliced Yellow bell pepper, sliced

Weight or Measure

2 cups 2 cups

Onion

2 cups Canola oil 2 tsp Black beans, low sodium, drained and rinsed 8- 15 oz cans Lime juice (fresh or bottled) ¼ cup Tortillas, whole wheat, 8” 24 Salsa 1 cup Avocado (optional) 1

Instructions:

1. In a non-stick pan, sauté peppers and onion in canola oil for 10 minutes over medium heat.

Add beans, stir well. Reduce heat and let simmer for about 10 minutes. Set aside. 2. In a small bowl, combine avocado (if used), lime juice, cilantro, and chili powder. Reserve half of the mixture for topping. 3. Warm tortillas in microwave or in a pan on the stovetop. 4. Fill each warmed tortilla with ¼ cup bean mixture and 2 Tbsp avocado mixture. Drizzle 2 tablespoons of salsa over the bean and avocado mixture. 5. Fold the ends of the tortilla over. Roll up to make wraps.

CACFP Guidelines:

1 tortilla with ½ cup filling provides: • ½ oz equivalent of grains • ¼ cup equivalent of vegetables • 0.5 oz equivalent of meat alternate