Recipe: Black bean wraps

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Raise your hand if your lunch is either take-out or the second half of the PB&J the kiddo couldn’t finish. Meal planning is hard enough. Having quick and healthy lunch options are key to beating that afternoon slump – to help you get through those last couple Zoom meetings or surviving carpool.

These black bean wraps from FIT4MOM’s Body Well Nutrition Guide & Recipe Book are a favorite. This recipe was originally created by the FIT4MOM dietitians to offer a healthy lunch option for moms in the Body Well Coaching group and are perfect with a tall glass of pineapple, lime and mint water (also from the recipe guide).

I am definitely a fan of having prepped food in the fridge, and this mix is good for a couple of days, especially if you sprinkle some lime juice on the avocado beforehand. Then just grab your wrap of choice, toss in some filling, and you’re good to go!

Black Bean Wrap

(Makes 4 servings)

1 cup black beans, cooked
1/4 cup salsa
1 cup bell peppers, chopped
1 cup mushrooms, chopped
1/2 cup onions, chopped
1 Avocado, chopped
4 “wraps”

  • 8” whole-wheat tortilla (my husband’s favorite)
  • Small corn tortillas
  • 4 purple cabbage leaves
  • 4 romaine leaves (my favorite)

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