NUTRITION

SERVINGS

INGREDIENTS

7 oz Veggie mince

0.5 large Whole wheat tortilla

0.25 cup Black beans

0.13 whole Avocado

0.25 cup Red bell pepper

0.25 cup Red onion

1 tbsp Shredded sharp cheddar cheese

2 tbsp Plain nonfat Greek yogurt

0.5 tsp Extra virgin olive oil

0.5 tsp Chili powder

0.25 tsp Cumin

0.25 tsp Garlic powder

0.13 tsp Sea salt

0.13 tsp Black pepper

1 tbsp Fresh cilantro

1 tsp Lime juice

PREPARATION

• 1

  Heat the extra virgin olive oil in a medium skillet over medium-high heat.

• 2

  Add the diced red onion and red bell pepper to the skillet, sautéing for 3-4 minutes until softened and fragrant.

• 3

  Add the veggie mince to the pan, breaking it up with a wooden spoon or spatula.

• 4

  Stir in the chili powder, cumin, garlic powder, sea salt, and black pepper, ensuring the mince is evenly coated.

• 5

  Cook the mince for 5-6 minutes until browned and slightly crispy at the edges.

• 6

  Add the black beans to the skillet and stir for 1 minute until they are heated through.

• 7

  Warm the whole wheat tortilla in a dry pan for 15 seconds per side or until pliable.

• 8

  Spread the plain Greek yogurt down the center of the tortilla.

• 9

  Spoon the seasoned veggie mince and bean mixture over the yogurt layer.

• 10

  Top with shredded cheddar cheese, sliced avocado, fresh cilantro, and a squeeze of lime juice.

• 11

  Fold the bottom of the tortilla up, then roll the sides tightly to form a wrap and serve immediately.