Mexican · Lunch
Melted Cheese and Bean Wrap
A folded flour tortilla filled with refried pinto beans and melted Monterey Jack and cheddar, warmed on a griddle until the cheese binds the filling and the outside turns lightly crisp. Cumin, chili powder and scallion season the beans, with pickled jalapeno and sour cream on the side for tang.
$3
8 minsPrep
6 minsCook
14 minsTotal
EasyLevel
Nutrition per serving
439Calories
17.9gProtein
23.5gFat
38.8gCarbs
3.3gSugar
7.4gFiber
987mgSodium
52mgChol
11.7gSat Fat
456mgPotassium
392mgCalcium
2.7mgIron
0.6mcgVitamin B12
3.8mgVitamin C
vegetarian
low-cholesterol
high-fiber
low-calorie
rich-umami
hidden-gems
quick-lunch
vegetarian
Instructions
1
Prep
Mash the drained pinto beans lightly with a fork, then stir in the cumin and chili powder until evenly combined.
2
Build
Lay the tortilla flat and spread bean mash over one half, scatter Monterey Jack, cheddar, and scallion evenly over the beans.
3
Crisp
Heat vegetable oil in a nonstick skillet over medium heat until shimmering, lay the folded wrap in the pan and cook 3 minutes per side until golden-brown and cheese melts.
4
Plate
Transfer the wrap to a plate, cut in half on the diagonal, and top with sour cream, pickled jalapeno, and cilantro.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 22 tortilla, flour (about 25cm, 60g)
- 160g160g pinto beans, cooked
- 4.2 oz120g Monterey Jack cheese
- 1.8 oz50g cheddar cheese
- 2 tsp2 tsp vegetable oil
- 2 tbsp2 tbsp scallion
- 1/2 tsp1/2 tsp cumin, ground
- 1/2 tsp1/2 tsp chili powder
- 2 tbsp2 tbsp sour cream
- 2 tbsp2 tbsp pickled jalapeno
- 2 tbsp2 tbsp cilantro
