lunch recipe · #01925
Kale Cheddar Canned Kidney Beans Wrap
A practical recipe from the Pantry Match catalog, with cook-friendly measurements and estimated nutrition per serving.
- Total time
- 25 min
- Servings
- 4
- Difficulty
- Level 1
- Ingredients
- 8
Prep15 min
Cook10 min
Inactive0 min
Total25 min
Ingredients
- 8 itemsFlour Tortilla
- 12 ozCanned Kidney Beans
- 8 ozKale
- 6 ozCheddar Cheese
- ½ cupPlain Yogurt
- 2 tbspLime Juice
- 1 tbspOlive Oil
- ½ tspTable Salt
Instructions
- Drain and rinse the Canned Kidney Beans if canned. Wash the Kale and Cheddar Cheese under running water, keep leafy greens separate from raw meat and poultry, and cut the fillings into bite-size pieces.
- Heat the Olive Oil in a skillet and cook the Canned Kidney Beans, Kale, and Cheddar Cheese with the Table Salt until tender and hot.
- 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.
Estimated nutrition
Per serving, calculated from primary ingredients
- Protein
- 37.4 g
- Carbohydrates
- 93.2 g
- Fat
- 25.6 g
- Fiber
- 10.6 g
- Sodium
- 1,837.2 mg
Some source nutrients are unavailable. Brands, substitutions, cooking, draining, and discarded ingredients can change these estimates.
Allergen check
Milk, Wheat
Recheck every package and recalculate allergens when using a substitution; alternatives can add or remove allergens.