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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!

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Spicy Quick Veggie lunches lunch-sandwiches
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

  1. • 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.
  2. • 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.
  3. • 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.
  4. • 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).
  5. • 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.
  6. • 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.