Yield: 4 Veggie Wraps | Serving Size: 1 Veggie Wrap | Calories: 369 | Total Fat: 8 g | Saturated Fat: 1 g | Trans Fat: 0 g | Carbohydrates: 60 g | Fiber: 11 g | Sugar: 5 g | Protein: 16 g | Cholesterol: 0 mg | Sodium: 439 mg | SmartPoints (Freestyle): 6

1 tablespoon olive oil

1 red onion, sliced thin

1 green bell pepper, sliced thin

1/2 cup carrot, peeled and shredded

1 cup black beans, cooked (if using canned, drained and rinsed)

1 teaspoon ground cumin

1 tablespoon chili powder

1/2 teaspoon kosher salt

2 cup kale, stems removed and chopped

1 jalapeno pepper, minced

1/4 cup fresh cilantro, chopped

4 whole wheat flour tortillas

In a large skillet, heat the olive oil on medium heat. Once hot, add the onion, bell pepper, and carrot. Cook just until the onion begins to turn translucent, about 4 minutes. Add the black beans, cumin, chili powder, salt, kale, and jalapeno. Cook for another 5 minutes or until the beans are hot. Stir in the cilantro.
Lay the flour tortillas on a flat surface and divide the vegetable mixture evenly between the tortillas in the center of each. Fold in the sides of the tortillas and roll each into a burrito shape. Cut in half and serve.