Tex-Mex Kidney Bean Wraps with Guacamole & Wedge Salad
If you’re looking for fresh lunch ideas, check out this vegetarian option: These wraps are stuffed with layers of creamy guac, spiced kidney beans, a Mexican cheese blend, baby lettuce leaves, and crushed blue corn tortilla chips. On the side, more fresh crunch from a wedge salad dressed with a sweet-n-spicy dressing, and a sprinkle of more cheese and chips. Conversation might have to wait until after lunch!
Prep: 10 mins
Cook: 10 mins
Servings: 4
Ingredients
2 servings
4 servings
- 2 tsp honey
- 1 kidney beans
- 1 lime
- 1 baby lettuce
- 1 tex-mex paste
- 2 tbsp mayonnaise
- 2 flour tortillas
- 4 tbsp guacamole
- 0.5 cups mexican cheese blend
- 1.5 oz blue corn tortilla chips
- 2 tsp cooking oil
- 2 tbsp olive oil
- 4 tsp honey
- 2 kidney beans
- 2 limes
- 2 baby lettuces
- 2 tex-mex pastes
- 4 tbsp mayonnaise
- 4 flour tortillas
- 8 tbsp guacamole
- 1 cup mexican cheese blend
- 3 oz blue corn tortilla chips
- 2 tsp cooking oil
- 4 tbsp olive oil
Instructions
- • Bring honey to room temperature. (TIP: Place in a bowl of warm water if crystallized.)
Wash and dry produce. Drain and rinse beans. Quarter lime. Gently crush tortilla
chips in the bag. Trim and discard root end from lettuce; quarter lengthwise. - • In a medium microwave-safe bowl, combine ¾ of the Tex-Mex paste (you’ll use the
rest in the next step) with a large drizzle of oil. Stir in beans. Microwave for 1 minute;
stir in juice from one lime wedge (two wedges for 4 servings). Set aside. - • In a large bowl, whisk together mayonnaise, honey, remaining Tex-Mex paste, juice
from half the lime, and 2 TBSP olive oil (4 TBSP for 4 servings). TIP: Tex-Mex paste is
slightly spicy—if heat-sensitive, use less. - • Wrap tortillas in damp paper towels; microwave until warm and pliable, 30 seconds.
Place tortillas on a clean work surface; spread guacamole across the bottom third of
each tortilla. Top with Tex-Mex beans; sprinkle with half the Mexican cheese blend and
half the tortilla chips. Place 1-2 lettuce leaves on chips (you’ll use the rest for salad). - • Fold bottom side of each tortilla up over filling, then fold over left and right sides
toward the filling. Roll up tortillas, starting with filled sides, to form wraps. - • Halve wraps on a diagonal. Divide wraps and remaining lettuce between plates.
Drizzle chile-lime dressing over lettuce; sprinkle with remaining Mexican cheese
blend and remaining tortilla chips. Serve with any remaining lime wedges on
the side.