Plant-Based Protein Wrap

• 4 large (12-inch) flour tortillas
• 1 cup cooked quinoa
• 1 cup La Preferida Low Fat Refried Black Beans
• 1 large broccoli crown (about 2 cups), cut into florets
• 1 red bell pepper, cut into ½” strips
• ½ red onion, sliced
• 1 (4 oz) can La Preferida Diced Green Chiles
• 3 Tbsp La Preferida Taco Seasoning
• 1 Tbsp cooking oil
• 1 cup La Preferida Salsa Verde
• 2 cups baby spinach, packed
• 1 lime, cut into 4 wedges
• ¼ bunch fresh cilantro
  

Optional: sliced jalapeños, avocado slices

1. Preheat oven to 375°F.
2. Cook quinoa according to package directions.

3. While the quinoa cooks, mix together broccoli, bell pepper, onion, green chiles, taco seasoning, and oil in a bowl. Spread on a baking sheet and roast for 15 minutes.

4. Warm refried beans in a small pot on low heat. Set aside.

5. In a pan over medium heat, warm tortillas for 5 seconds on each side until soft. Remove from heat for assembly.  (Keep the pan on since you will need itto seal the tortilla.)

Wrap Assembly (Per Wrap):

1. Spread ¼ cup refried beans evenly on half of the tortilla. 
2. Layer  ¼ cup quinoa over the refried beans. Top with ¼ of roasted veggies and ¼ cup Salsa Verde.
3. Add ½ cup baby spinach, juice from one lime wedge, 4–5 cilantro sprigs
4. Fold the sides of the tortilla inward. Take the bottom edge (closest to you) and fold ¾ of the way up (making sure to cover the filling). Tuck gently.
5. Place the tortilla (seamside down) back in the pan. Heat for 1-2 minutes until crisp.
   

Chef Tip: For easy slicing, cut bell peppers skin-side down—your knife won’t slip!