Southwest Veggie Wraps

These Southwest Veggie Wraps are made with simple veggies and beans making a satisfying and nutritious meal.

Eating soup is pretty much a given in our house since we live in Michigan. And it hasn’t reached above 25 degrees in the last few weeks.

I keep a decent stock of a variety of soups both creamy and broth-based depending on what we’re in the mood for.

Since I’ve mentioned before that I’m a big fan of sandwiches and wraps, I will typically pair them with a salad or soup like Progresso® Light Soups.

And yes, this combo definitely fits into my “simple and healthy” theme for this year.

I recently purchased the Light Savory Vegetable Barley and Light Zesty Southwestern-Style Vegetable Progresso® Light Soups.

This past week I thought I’d be clever and make a Southwest-style dinner with a simple Southwest veggie wrap.

And I paired it with the Light Zesty Southwestern-Style Vegetable Progresso® Light Soup.

The combo was such a hit! 

These wraps were super simple to put together and grill. They can be eaten cold as well, I’m just a fan of grilled or warmed sandwiches.

Dietitian’s Dish

Now, if you have kids that aren’t the biggest fan of broth-based soups here are a few tips. I have tried all of them, and depending on the day, they do work!

First, if they are too young to use a spoon efficiently, just scoop out the beans, veggies and/or meat for them to pick up with their fingers.

If they are a bit older, make a game out of it. As them to find the corn or find a black bean in the broth.

And if all else fails, just keep serving it and eat the meal along with them.  

Southwest Veggie Wraps

A simple and healthy veggie wrap!

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Prep Time 5 minutes mins

Cook Time 10 minutes mins

Total Time 15 minutes mins

Servings 4

Ingredients

  

1x2x3x

• 1 1/2 cups cooked brown rice
• 1 teaspoon chili powder
• 1 teaspoon cilantro
• 1 teaspoon cumin
• 1 tablespoon lime juice
• 1 (15-ounce) can reduced sodium black beans, drained and rinsed
• 1 (15-ounce) can sweet corn, drained
• 1 cup fresh spinach leaves
• 2 cups shredded Mexican-blend cheese
• 8 whole wheat tortillas
• Light sour cream optional

Instructions

 

• In a large bowl combine cooked rice, chili powder, cilantro, cumin and lime juice.
• Add black beans and corn.
• Lay tortilla out flat, add a few spinach leaves in middle of tortilla, topped with 1/2 cup of the rice/beans mix. Sprinkle about 2 tablespoons of cheese over top of the mix.
• Fold tortilla sides toward the center and place seam side down on a warmed griddle or large skillet.
• Cook tortillas until cheese is melted.
• Repeat steps for the remaining tortillas.

Notes

Serve with sour cream if desired. Also, the prep time is assuming you have pre-cooked the rice ahead of time.

Tried this recipe?Let us know how it was!

I also wanted to mention that Progresso® Light Soups are part of the Box Tops for Education program. I didn’t give it much thought until my son started kindergarten this year and we started saving them.

For each Box Top returned, your school will receive 10 cents which can add up quick! 

I found the Progresso® Light Soups at Walmart and lucky me there was a deal of SAVE $1.00 ON FOUR when you buy FOUR CANS any flavor canned Progresso ® Soups from 1/1/16-1/31/16.

This Southwest Veggie Wraps post first appeared on Chocolate Slopes.

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