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Healthy Recipes · Tacos and wraps

Southwest Black Bean & Quinoa Wraps

Serves 2 · About 30 minutes

Black beans, quinoa, charred corn, peppers, cabbage and avocado with cilantro-lime dressing.

Southwest Black Bean & Quinoa Wraps

Filling

  • 2 large whole-grain tortillas HA
  • 1 cup cooked quinoa
  • 1 cup no-salt-added black beans, rinsed and drained HA
  • ½ cup corn kernels
  • ½ red bell pepper, diced
  • ½ cup shredded green cabbage
  • ½ cup diced tomato
  • ½ avocado, diced
  • ¼ teaspoon ground cumin
  • ¼ teaspoon smoked paprika

Cilantro-Lime Dressing

  • ¼ cup plain Greek yogurt or unsweetened plant-based yogurt HA
  • ¼ cup cilantro
  • 1 tablespoon lime juice
  • ½ small garlic clove
  • Pinch of salt
  • 1–2 tablespoons water

Directions

  1. Char the vegetables. Heat a dry skillet over medium-high heat. Cook the corn and bell pepper for 4–5 minutes until lightly charred.
  2. Season the filling. Add the quinoa, black beans, cumin and smoked paprika. Stir for 2–3 minutes until warmed through.
  3. Make the dressing. Blend or finely chop the cilantro with the yogurt, lime, garlic and salt. Thin with water as needed.
  4. Assemble. Warm the tortillas. Layer cabbage, tomato, quinoa mixture and avocado down the center. Drizzle lightly with dressing.
  5. Roll. Fold in the sides and roll tightly. Rest seam-side down for 2 minutes, then cut diagonally.
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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.