Servings: 6
Prep Time: 15 Min.
Cook Time: 25 Min.

+ 1/4 c. quinoa, dry
+ 2 1/4 c. canned low-sodium black beans, drained, rinsed
+ 1/4 c. fresh red bell pepper, seeded, diced
+ 1/4 c. fresh red onions, peeled, diced
+ 1/2 cup fresh carrots, peeled, shredded
+ 1/4 c. reduced-fat white cheddar cheese, shredded (1 oz.)
+ 1 tsp. chili powder
+ 1 1/4 tsp. ground cumin
+ 1 1/4 tsp. fresh lime juice
+ 6 whole-wheat tortillas, 6-in.
+ 1 Tbsp. vegetable oil

1. Preheat oven to 325°F.
2. Rinse quinoa in a fine mesh strainer until water runs clear, not cloudy. Combine quinoa and 3/4 cup water in a small pot. Cover and bring to a boil. Turn heat down to low and simmer until water is completely absorbed, about 10-15 minutes. When done, quinoa will be soft and a white ring will pop out of the kernel. The white ring will appear only when it is fully cooked. Fluff with a fork and set aside. A rice cooker may be used with the same quantity of quinoa and water.
3. Place black beans in a large mixing bowl. Lightly mash beans by squeezing them using gloved hands (at least 50 percent of the beans should appear whole). Be careful not to over-mash beans.
4. To make filling, add to the mashed beans the quinoa, red peppers, red onions, carrots, cheese, chili powder, cumin, and lime juice.
5. For each wrap, place 1/2 cup of filling on the bottom half of tortilla and roll in the form of a burrito. The wrap may also be folded in half like a taco.
6. Brush filled wraps lightly with vegetable oil and place on a baking sheet. Bake for 10 minutes at 325°F. Wraps will be lightly brown. Serve hot.

*If desired, serve with fresh diced tomatoes, corn salsa, and/or lettuce.

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Calories: 175;   Total Fat: 5g;   Saturated Fat: 1g;   Cholesterol: 2mg;   Total Carbs: 27g;   Fiber: 5g;   Protein: 7g;   Sodium: 346mg;