Black Beans and Greens Pinwheels: Your New Go-To Lunch Wrap

Black Beans and Greens Pinwheels
Stephanie Lang, MS, RDN, CDN
Total Time 30 min
Prep 30 min, Cook 0 min
Yield 10

Packing lunch can sometimes feel tedious. Jazz it up with these healthy pinwheel wraps that not only look good, but are also fun to eat and will keep you feeling satisfied.

Both beans (your luscious legumes) and dark leafy greens are an easy way to increase your fiber intake and they are both good sources of folate, a B vitamin that aids in formation of red and white blood cells in the bone marrow. Beans also contain a type of starch used by healthful bacteria in the colon to produce short-chain fatty acids, which seem to protect colon cells.


  • 10 8-inch whole wheat flour tortillas
  • 2½ cups refried black beans (from one 16-oz can)
  • 2½ cups arugula or spinach


1. Lay one tortilla on a plate or cutting board.

2. Spread ¼ cup refried black beans all over one side of the tortilla. Place ¼ cup arugula or spinach leaves over the beans.

3. Starting from one end, roll the tortilla up tightly. Set aside. Repeat with remaining tortillas, beans and greens until everything is used up.

4. Wrap each rolled tortilla tightly in plastic wrap and refrigerate until ready to use.

5. To serve, slice each rolled tortilla into ½-inch pieces.

Ingredient Variations and Substitutions

Try making these with peanut butter and berries or ricotta, black pepper, and shaved zucchini. Aim to pack in something from at least 2 or 3 different food groups to balance the nutrition profile of your meals. In this recipe, you get starch from the tortilla, protein from the beans (or peanut butter or ricotta), and a vegetable or fruit from the greens (or zucchini or berries).

Cooking and Serving Tips

Make a batch on the weekend and you'll have lunch 'ready to roll' for you and your family all week long. These are also great to make as an appetizer at your next party.

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