Mexican Tortilla Wrap




Ingredients

1 can (16 ounce) refried beans
½ cup salsa of choice (look for the lowest sodium variety)
1 teaspoon chili powder
½ cup shredded reduced fat Mexican style blend
¾ cup chopped frozen spinach (or 2 cups chopped fresh)
8 whole-wheat flour tortillas (high fiber, lower carbohydrate used)
1 thinly sliced avocado
Diced tomato garnish if desired

Directions

Mix beans, salsa, chili powder, cheese and spinach in a small in a small saucepan. Place the pan over medium heat for about 5 minutes, stirring occasionally, until warm. If using fresh spinach you may want to cook the bean mixture a bit more to wilt the spinach.

Spoon about 1/4 cup of bean mixture onto center of each tortilla; spread slightly. Top avocado and fold in half, then fold in half again. These can be made ahead and reheated when needed.

Yield: 8 Servings
Nutrition Breakdown: Calories: 210, Fat 9g (0g saturated fat), Cholesterol 30mg, Sodium 550mg, Carbohydrate 34g, Fiber 14g, Protein 11g
Percent Daily Value: 15% Vitamin A, 8% Vitamin C, 15% Iron, 15% Calcium
Carbohydrate Choice: 2 Carbohydrates
Diabetes Exchanges: 2 starches, 1 medium fat meat, 1 vegetable, 1 fat

Microwave instructions:

Combine beans, salsa, chili powder, cheese and spinach in a medium bowl, cover with a paper towel and microwave for one minute. Stir and microwave in 30 second increments until heated throughout.

Spoon about 1/4 cup of bean mixture onto center of each tortilla; spread slightly. Top avocado and fold in half, then fold in half again. These can be made ahead and reheated when needed.

Kim’s note: The tortillas used in this recipe were Ole -Xtreme-Wellness