Roast. Heat the oven to 425°F. Toss the zucchini, pepper, mushrooms and onion with 2 teaspoons oil, Italian seasoning, pepper and salt. Roast on a parchment-lined pan for 25–30 minutes, turning after 15 minutes.
Mash the beans. Mash about three-quarters of the beans with lemon juice, 1 teaspoon oil, garlic, herbs and pepper. Fold in the remaining whole beans.
Warm the tortillas. Warm the tortillas briefly until flexible.
Assemble. Spread each tortilla with half the bean mixture. Add spinach and roasted vegetables, then drizzle lightly with balsamic.
Roll. Fold in both sides, roll tightly and cut diagonally. Serve warm or at room temperature.
Women First Morgantown • Find this recipe online: https://www.womenfirstmorgantown.com/roasted-vegetable-white-bean-wraps.html
A friendly note: These recipes are offered for general wellness inspiration. Individual nutrition needs and food restrictions vary; ask your healthcare professional for personalized guidance.