Black Bean Wrap with Tomato Salad

Instructions

1. 1

   Soak and Cook the Black Beans

   • Rinse the dried black beans and soak them in plenty of water overnight, or for at least 8 hours.
   • Drain the soaked beans and transfer them to a pressure cooker.
   • Add 3 cups of fresh water. Secure the lid and cook on high pressure for 20-25 minutes, or until the beans are tender but not mushy.
   • Let the pressure release naturally. Drain any excess water and set the cooked beans aside.
2. 2

   Make the Yogurt Dressing

   • In a small bowl, whisk together the yogurt, fresh lime juice, and chopped coriander leaves.
   • Mix until smooth and well combined. Set aside in the refrigerator.
3. 3

   Sauté the Vegetables and Beans

   • Heat the olive oil in a large skillet over medium heat.
   • Add the sliced onion and cook for 2-3 minutes until it begins to soften.
   • Add the sliced bell pepper and cook for another 4-5 minutes, until tender-crisp.
   • Stir in the cooked black beans, cumin powder, chili powder, salt, and black pepper.
   • Cook for 2-3 minutes, stirring gently, until everything is heated through and well combined.
4. 4

   Assemble the Wraps

   • Warm the tortillas in a dry pan for 30 seconds per side or in the microwave for 15-20 seconds to make them pliable.
   • Lay a warm tortilla on a flat surface. Spread about 2 tablespoons of the yogurt dressing down the center.
   • Top with a handful of shredded lettuce, followed by one-fourth of the black bean and veggie mixture.
   • Fold in the sides of the tortilla, then roll it up tightly from the bottom.
   • Repeat with the remaining tortillas and filling. Serve immediately.