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Dinner Tonight: April 19, 2022 Fiesta Wraps

Fiesta Wraps


Going around the table, name things you're grateful for, in alphabetical order!


What is the most memorable dream you've had lately?

This recipe comes from the USDA Recipes for Healthy Kids cookbook.


Serves 6

  • ¼ cup Quinoa, dry
  • 2 ¼ cups Canned low-sodium black beans, drained, rinsed
  • ¼ cup Fresh red bell pepper, seeded, diced
  • ¼ cup Fresh red onions, peeled, diced
  • ½ cup Fresh carrots, peeled, shredded
  • ¼ cup Reduced-fat white cheddar cheese, shredded (1 oz)
  • 1 tsp Chili powder
  • 1 ¼ tsp Ground cumin
  • 1 ¼ tsp Fresh Lime juice
  • 6 Whole-wheat tortillas, 6”
  • 1 Tbsp Vegetable oil


  1. Preheat oven to 325 °F.
  2. Rinse quinoa in a fine mesh strainer until water runs clear, not cloudy. Combine quinoa and ¾ cup water in a small pot. Cover and bring to a boil. Turn heat down to low and simmer until water is completely absorbed, about 10-15 minutes. When done, quinoa will be soft and a white ring will pop out of the kernel. The white ring will appear only when it is fully cooked. Fluff with a fork and set aside. A rice cooker may be used with the same quantity of quinoa and water.
  3. Place black beans in a large mixing bowl. Lightly mash beans by squeezing them using gloved hands (at least 50 percent of the beans should appear whole). Be careful not to over-mash beans.
  4. To make filling, add to the mashed beans the quinoa, red peppers, red onions, carrots, cheese, chili powder, cumin, and lime juice.
  5. For each wrap, place ½ cup of filling on the bottom half of tortilla and roll in the form of a burrito. The wrap may also be folded in half like a taco.
  6. Brush filled wraps lightly with vegetable oil and place on a baking sheet. Bake for 10 minutes at 325 °F. Wraps will be lightly brown. Serve hot.

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