Black Bean Wrap

1. 1
   boil · ~15 min

   Cook the black beans.

   Drain the soaked beans and add them to a pressure cooker with 3 cups of fresh water and a pinch of salt. Pressure cook for 15 minutes until tender but not mushy. If using a pot, boil for 45-60 minutes until soft. Drain any excess water.

   TIPBeans should hold their shape — don't overcook or the wrap will be soggy.
2. 2
   saute · ~5 min

   Sauté the aromatics and spices.

   1.Heat olive oil in a large skillet over medium heat.

   2.Add chopped onion and cook until soft and translucent (3-4 min).

   3.Add minced garlic and sauté until fragrant (30 sec).

   4.Add cumin powder, smoked paprika, and red chili powder. Stir for 30 seconds.
3. 3
   mix · ~4 min

   Combine beans with the spice mixture.

   1.Add the cooked black beans to the skillet.

   2.Season with salt and black pepper.

   3.Stir well and cook for 3-4 minutes until heated through.

   4.Remove from heat.
4. 4
   mix · ~1 min

   Make the lime yogurt dressing.

   In a small bowl, whisk together the yogurt and fresh lime juice until smooth and creamy.

5. 5
   prep · ~2 min

   Warm the tortillas and prep the veggies.

   Warm each flour tortilla in a dry skillet for about 20 seconds per side, or microwave briefly until pliable. Have the sliced bell pepper, diced tomato, and shredded lettuce ready.

   TIPWarming makes tortillas easier to fold without cracking.
6. 6
   assemble · ~3 min

   Assemble the wraps.

   1.Spread a spoonful of lime yogurt dressing down the center of each tortilla.

   2.Spoon the seasoned black bean mixture on top.

   3.Layer with sliced bell pepper, diced tomato, and shredded lettuce.

   4.Sprinkle with shredded cheddar cheese and chopped cilantro.
7. 7
   assemble · ~1 min

   Fold and serve.

   Fold in the sides of each tortilla, then roll up tightly from the bottom. Cut in half diagonally and serve immediately.

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