YOUR SOLIN GENERATED RECIPE
Black Bean Veggie Burger Wrap with Fresh Greens
Savor the vibrant flavors of this Black Bean Veggie Burger Wrap, where a hearty homemade black bean patty meets crisp, fresh greens and a creamy Greek yogurt drizzle. This wrap is a celebration of textures and tastes – from the smooth avocado and tender spinach to the zesty burst of tomato and red bell pepper, all enveloped in a warm whole-grain tortilla. It’s a balanced, satisfying meal that's as nutritious as it is delicious.
INGREDIENTS
1 piece Whole-Grain Tortilla (50g)
0.75 cup Black Beans (130g)
0.25 cup Cooked Quinoa (43g)
2 large Egg Whites (66g)
0.25 cup Nonfat Greek Yogurt (61g)
0.25 fruit Avocado (50g)
1 cup Fresh Spinach (30g)
1 leaf Romaine Lettuce (15g)
3 slices Tomato (60g)
0.25 cup Red Bell Pepper Strips (38g)
PREPARATION
Rinse and drain the black beans. In a bowl, mash the black beans until slightly chunky, leaving some texture.
Stir in the cooked quinoa and egg whites. Season with salt, pepper, and a pinch of cumin if desired.
Heat a non-stick skillet over medium heat. Form the mixture into a patty and cook for about 3-4 minutes on each side until firm and slightly browned.
Meanwhile, warm the whole-grain tortilla in a dry skillet or microwave for a few seconds to make it pliable.
Lay the tortilla flat and spread the nonfat Greek yogurt over it as a light dressing.
Layer fresh spinach, romaine lettuce, tomato slices, and red bell pepper strips on the tortilla.
Place the cooked black bean patty on top, and add slices of avocado.
Fold the wrap tightly, securing the ingredients inside, and slice in half if desired. Serve immediately.