Refried Bean Wraps Recipe

4 1 1
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Refried Bean Wraps Recipe

Read Reviews
4 1 1
Publisher Photo
"We fall back on this speedy recipe when our cupboards are getting bare and time is short," reports Arlene Stamy of Hasty, Colorado. "It's simple, nutritious and filling," she assures.
MAKES:
12 servings
TOTAL TIME:
Prep/Total Time: 15 min.
MAKES:
12 servings
TOTAL TIME:
Prep/Total Time: 15 min.

Ingredients

  • 1 can (16 ounces) refried beans
  • 1 can (16 ounces) refried beans and green chilies
  • 1 can (10 ounces) diced tomatoes and green chilies, undrained
  • 1 can (4-1/4 ounces) chopped ripe olives, drained
  • 12 flour tortillas (7 inches)
  • 1-1/2 cups (6 ounces) shredded cheddar cheese
  • Salsa and sour cream

Directions

In a bowl, combine the beans, tomatoes and olives; mix well. Spread about 1/3 cupful over each tortilla; sprinkle with 2 tablespoons of cheese. Fold sides and ends over filling and roll up. Arrange in a circle on a microwave-safe 12-in. round plate.
Cover with waxed paper. Microwave on high for 5 minutes or until heated through. Serve with salsa and sour cream. Yield: 1 dozen.
Editor's Note: This recipe was tested in a 1,100-watt microwave.
Originally published as Refried Bean Wraps in Quick Cooking July/August 2001, p39

Nutritional Facts

1 each: 230 calories, 9g fat (4g saturated fat), 20mg cholesterol, 830mg sodium, 27g carbohydrate (3g sugars, 5g fiber), 10g protein.

  • 1 can (16 ounces) refried beans
  • 1 can (16 ounces) refried beans and green chilies
  • 1 can (10 ounces) diced tomatoes and green chilies, undrained
  • 1 can (4-1/4 ounces) chopped ripe olives, drained
  • 12 flour tortillas (7 inches)
  • 1-1/2 cups (6 ounces) shredded cheddar cheese
  • Salsa and sour cream
  1. In a bowl, combine the beans, tomatoes and olives; mix well. Spread about 1/3 cupful over each tortilla; sprinkle with 2 tablespoons of cheese. Fold sides and ends over filling and roll up. Arrange in a circle on a microwave-safe 12-in. round plate.
  2. Cover with waxed paper. Microwave on high for 5 minutes or until heated through. Serve with salsa and sour cream. Yield: 1 dozen.
Editor's Note: This recipe was tested in a 1,100-watt microwave.
Originally published as Refried Bean Wraps in Quick Cooking July/August 2001, p39

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Sweet_T User ID: 3690652 37084
Reviewed Mar. 11, 2009

"My family loves these wraps. They freeze really well too."

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