Cabbage Mango Canned Pinto Beans Wrap

Ingredients

• 8 itemsFlour Tortilla
• 12 ozCanned Pinto Beans
• 8 ozRed Cabbage
• 6 ozMango
• ½ cupPlain Yogurt
• 2 tbspLime Juice
• 1 tbspOlive Oil
• ½ tspTable Salt

Instructions

1. Drain and rinse the Canned Pinto Beans if canned. Wash the Red Cabbage and Mango under running water, keep leafy greens separate from raw meat and poultry, and cut the fillings into bite-size pieces.
2. Heat the Olive Oil in a skillet and cook the Canned Pinto Beans, Red Cabbage, and Mango with the Table Salt until tender and hot.
3. Stir the Plain Yogurt and Lime Juice together. Warm the Flour Tortilla, divide the filling among them, spoon on the yogurt mixture, roll tightly, and serve.