This delightfully healthy Black Bean Salsa Spinach Wrap recipe uses shaved brussels sprouts, chopped kale, black beans, corn, tomatoes, green peppers, and red onions with delicious red wine vinegar inside of a spinach wrap! A super simple lunch that you need to try today!
Whether you’re back from a vacation or the holiday break, getting back to mindful, healthy eating is sometimes a challenge.
Why? Because maybe you got comfortable during the break. You got used to eating a little more carelessly or, maybe you completely indulged and enjoyed every minute of it! That’s ok. Life is all about balance, right? All you have to do is get back on track.
Easier said than done, I know. The last place anyone wants to be in after being away from home is inside a kitchen. I remember coming back from a 10-day long vacation and being completely unmotivated to cook. It was almost like I got off the plane and had to quickly jump back into my daily routine.
That’s why I love simple lunch recipes, like this spinach wrap. They always save the day!
Black Bean Salsa Spinach Wrap with Brussels Sprouts
This Black Bean Salsa Spinach Wrap is light, meatless, flavorful, easy to make, and requires no cooking! You can whip it all up in a matter of minutes without turning on the stove. Making this black bean salsa is by far my favorite part of this recipe. You mix all the ingredients together with olive oil and red wine vinegar then you try not to eat the entire thing with a spoon. Trust me, it’s hard because it’s so delicious!
Once you make and chill the black bean salsa, you simply top the spinach tortilla wrap with kale, brussels sprouts, and the black bean salsa. Fold the top and bottom, then fold the sides and cut in half. That’s it! Be careful not to go overboard on the red wine vinegar because it will dampen the spinach tortilla wrap and the wrap will break apart. Not cool.
Ingredients
- 4 medium leaves of kale, washed, dried, stems removed, and roughly chopped
- 2 cups brussels sprouts, shaved or shredded
- 1/2 cup black beans, drained and rinsed
- 1/2 cup corn, drained
- 1/3 cup tomato, diced
- 1/3 cup green pepper, diced
- 1/3 cup red onion, diced
- 1 small bunch fresh cilantro, roughly chopped
- 1 tablespoon olive oil
- 1 tablespoon red wine vinegar
- Salt and pepper to taste
- 2 spinach tortilla wraps
Instructions
- In a bowl, combine the kale, brussels sprouts, black beans, corn, tomato, red onion, cilantro, olive oil, red wine vinegar, salt, and pepper. Mix well and place in the fridge for 15 minutes.
- Warm the tortilla in a skillet or in the microwave for 10 seconds. Top the tortilla with the mixture. Wrap up tightly and serve!
Notes
Home Chef Tip: For a quick shortcut, buy a chopped kale and brussels sprouts salad kit in the grocery store then you'll have everything already prepped. You can save the dressing and topping for another salad on another day.
We hope you love this simple Black Bean Salsa Spinach Wrap recipe from SoFabFood Contributor, Jamie from A Sassy Spoon, as much as we do. If you enjoyed this simple recipe, find more like it by visiting our 30-Minute Meals section. Don’t forget to subscribe to our newsletter so that you never miss a single recipe, and for daily recipe inspiration, like us on Facebook, follow us on Pinterest, and stop by our Google+ Community to see all of the amazing recipes our community members are sharing. Enjoy!
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