Black Pepper Kidney Beans Wrap with Corn
Delight in a warm and flavorful wrap that combines kidney beans, sweet corn, and earthy mushrooms, all enveloped in a zesty black pepper sauce. This dish is not only delicious but also provides a nutritious option for those looking to lighten their meals. Remember, you can play around with the ingredients; feel free to add your favorite vegetables or spices to elevate the flavor!
Ingredients
Equipment
Method
- In a large frying pan, heat the olive oil over medium heat. Add the chopped onion and sauté until translucent, about 3-4 minutes. Stir in the garlic and cook for an additional minute until fragrant.
- Add the sliced mushrooms to the pan and cook for 5 minutes until they soften. Then, stir in the cooked kidney beans and sweet corn. Season with black pepper, paprika, and salt. Pour in the vegetable broth and let it simmer for 5-7 minutes, allowing the flavors to meld and the mixture to thicken slightly.
- Lay the whole grain wraps flat and spoon the kidney bean mixture evenly down the center of each wrap. Fold in the sides and roll up from the bottom to secure the filling.
- If desired, you can griddle the wraps on both sides for about 2 minutes until golden and crispy.
- Cut the wraps in half and serve alongside a simple side salad, garnished with sesame seeds and fresh cilantro.
Nutrition
Notes
Feel free to get creative with your fillings; you could also add bell peppers or spinach for extra nutrition!
This wrap is perfect for meal prep—simply store them in an airtight container in the fridge for up to three days.
To reheat, you can microwave them or heat them on a skillet for a few minutes until warmed through.
Enjoy your cooking adventure!
This wrap is perfect for meal prep—simply store them in an airtight container in the fridge for up to three days.
To reheat, you can microwave them or heat them on a skillet for a few minutes until warmed through.
Enjoy your cooking adventure!
