One-Pan Bean & Pepper Wraps

🥘 Ingredients

• Mexican cheese blend
  1 c
• Monterey Jack cheese
  1/2 c
• Roma tomato
  2 unit
• Tex-Mex paste
  2 unit
• baby lettuce
  2 unit
• black beans
  26.8 oz
• butter
  2 tbsp
• cilantro
  1/4 oz
• guacamole
  1/2 c
• long green pepper
  2 unit
• pepper
• radishes
  6 unit
• salt
• scallions
  4 unit
• sour cream
  1/2 c
• white wine vinegar
  5 tsp

🍳 Cookware

• strainer
• 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 1/2-inch pieces. Drain and rinse black beans in a strainer . Trim and discard root end from baby lettuce ; separate leaves.

   Roma tomato: 2 unit, radishes: 6 unit, scallions: 4 unit, cilantro: 1/4 oz, long green pepper: 2 unit, black beans: 26.8 oz, baby lettuce: 2 unit
2. 

   2

   In a medium bowl , combine tomato, radishes, scallion greens, half the cilantro, and 1 tsp white wine vinegar (2 tsp for 4 servings). Season generously with salt and pepper .

   white wine vinegar: 5 tsp, salt, pepper
3. 

   3

   Heat 1 TBSP butter (2 TBSP for 4 servings) in a large pan over medium-high heat. Add green pepper, scallion whites, and a big pinch of salt. Cook, stirring occasionally, until softened, 3-4 minutes. Stir in beans, Tex-Mex paste , and 2 TBSP water (4 TBSP for 4). Cook until beans are warmed through and water has absorbed, 2-3 minutes. Stir in Mexican cheese blend until melted (save the Monterey Jack cheese for serving).

   butter: 2 tbsp, Tex-Mex paste: 2 unit, Mexican cheese blend: 1 c, Monterey Jack cheese: 1/2 c
4. 

   4

   Divide lettuce leaves between plates. Fill with bean filling. Top with salsa, sour cream , guacamole , Monterey Jack, and remaining cilantro. Serve.

   sour cream: 1/2 c, guacamole: 1/2 c