One-Pan Bean & Pepper Wraps
with Radish Tomato Salsa, Cheese & Guacamole
Lettuce celebrate! Dinner tonight has rich black beans and peppery poblanos in a savory, Tex-Mex sauce balanced by cheese (two kinds!), plus creamy guac and tangy sour cream (yay!)—it’s like having tacos but with crisp romaine leaves in place of carby tortillas (heck, yeah!). Top the wraps with a zippy salsa that’s got finely diced radishes for some extra crunch and pop (mmm hmm!). Rejoice in this one-pan wonder and feel free to fist pump after every bite.
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
1 unit
Roma Tomato
3 unit
Radishes
2 unit
Scallions
¼ ounce
Cilantro
5 teaspoon
White Wine Vinegar
1 unit
Long Green Pepper
13.4 ounce
Black Beans
1 unit
Baby Lettuce
1 unit
Tex-Mex Paste
½ cup
Mexican Cheese Blend
(Contains Milk)
4 tablespoon
Sour Cream
(Contains Milk)
4 tablespoon
Guacamole
¼ cup
Monterey Jack Cheese
(Contains Milk)
Not included in your delivery
1 tablespoon
Butter
(Contains Milk)
Salt
Pepper
Nutrition Values
Utensils
Instructions
• Wash and dry produce. • Finely dice tomato. Trim and finely dice radishes. Trim and thinly slice scallions, separating whites from greens. Roughly chop cilantro. Core, deseed, and dice green pepper into 1⁄2-inch pieces. Drain and rinse beans. Trim and discard root end from lettuce; separate leaves.
• In a medium bowl, combine tomato, radishes, scallion greens, half the cilantro, and 1 tsp vinegar (2 tsp for 4 servings). Season generously with salt and pepper.
• 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 for serving).
• Divide lettuce leaves between plates. Fill with bean filling. Top with salsa, sour cream, guacamole, Monterey Jack, and remaining cilantro. Serve.
