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Title: Maria's Veggie Wrap
Categories: Mexican, Sandwiches, Vegetarian
Yield: 4 Wraps

1 md Red bell pepper;
- seeded & sliced
1 md Yellow pepper;
- seeded & sliced
1 Onion; sliced
1 ts Canola oil
15 oz Can low-sodium black beans;
- drained & rinsed
1/2 Avocado; peeled & diced
1 Lime; juice of
1/2 c Fresh cilantro; chopped
1 ts Chili powder (optional)
1 c Sour cream; fat-free
4 Whole-wheat tortillas (8")
8 tb Fresh Salsa

In a nonstick pan, saute the peppers and onion in the canola oil for 5
minutes over medium heat. Add beans, stir well. Reduce heat to low and
simmer about 5 minutes, then set aside.

In a small bowl, combine the avocado, lime juice, cilantro, and chili
powder. Reserve half of the mixture for topping.

Add sour cream to beans and mix well.

Warm tortillas in the microwave or in a pan on the stovetop.

Fill a warmed tortilla with 1/4 bean mixture and 1/4 avocado mixture.

Drizzle 2 tb salsa over the bean and avocado mixture.

Fold ends of the tortilla over. Roll up to make wraps. Top the veggie
wraps with remaining avocado mixture. Follow this process for three
other wraps.

Recipe FROM: Delicious Heart Healthy Latino Recipes Cookbook, 2008

Recipe FROM: <https://web.archive.org/web/20230328022318/
https://www.nhlbi.nih.gov/sites/default/files/publications/
08-4049.pdf>

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