One-Pan Bean & Pepper Wraps

🥘 Ingredients

• baby lettuce
  1 unit
• black beans
  1 unit
• butter
  1 tbsp
• cilantro
  1 unit
• guacamole
  ½ cup
• long green pepper
  1 unit
• mexican cheese blend
  1 c
• monterey jack cheese
  ½ cup
• radishes
  1 unit
• roma tomato
  1 unit
• scallions
  2 unit
• sour cream
  2 tbsp
• tex-mex paste
  1 unit
• water
  2 tbsp
• white wine vinegar
  1 tsp

🍳 Cookware

• medium bowl
• large pan

1. 

   1

   Wash and dry all produce. Finely dice roma tomato . Trim and finely dice radishes . Trim and thinly slice scallions , separating whites from greens. Roughly chop cilantro . Core, deseed, and dice long green pepper into ½-inch pieces. Drain and rinse black beans . Trim and discard root end from baby lettuce ; separate leaves.

   roma tomato: 1 unit, radishes: 1 unit, scallions: 2 unit, cilantro: 1 unit, long green pepper: 1 unit, black beans: 1 unit, baby lettuce: 1 unit
2. 

   2

   In a medium bowl , combine tomato, radishes, scallion greens, half the cilantro, and white wine vinegar . Season generously with salt and pepper. Set aside.

   white wine vinegar: 1 tsp
3. 

   3

   Heat butter in a large pan over medium-high heat. Add green pepper, scallion whites, and a big pinch of salt. Cook, stirring occasionally, until softened ⏱️ 4 minutes . Stir in black beans, tex-mex paste , and water . Cook until beans are warmed through and water has absorbed ⏱️ 3 minutes . Stir in mexican cheese blend until melted.

   butter: 1 tbsp, tex-mex paste: 1 unit, water: 2 tbsp, mexican cheese blend: 1 c
4. 

   4

   Divide lettuce leaves between plates. Fill with bean mixture. Top with salsa, sour cream , guacamole , monterey jack cheese , and remaining cilantro. Serve.

   sour cream: 2 tbsp, guacamole: ½ cup, monterey jack cheese: ½ cup