Black Bean Wraps
|4 8-inch whole wheat or spinach tortillas|
4 Tablespoons low fat yogurt
1 can black beans, washed and drained
4 cherry tomatoes, sliced
1 cup alfalfa sprouts or chopped lettuce
1/4 (one-quarter) cup mild salsa
Spread each tortilla with one tablespoon of yogurt. Divide and arrange beans in a mound across the center of tortillas. Top with the vegetables. Drizzle with salsa. Using a piece of parchment paper or foil as a wrapper, roll the tortilla tightly around the filling and chill. Yields four wraps.