Recipes Health Conditions Cancer Protection Print Black Beans and Greens Pinwheels Are Your New Go-To Lunch Wrap Medically reviewed by facebook linkedin Medically reviewed by Richard N. Fogoros, MD on March 10, 2017 Richard N. Fogoros, MD, is a retired professor of medicine and board-certified internal medicine physician and cardiologist. He is Verywell's Senior Medical Advisor. Learn about our Medical Review Board Richard N. Fogoros, MD Written by facebook twitter instagram Written by Stephanie Lang, MS, RDN, CDN Stephanie Forsythe, MS, RDN, CNSC, is a registered dietitian nutritionist who has developed recipes and blog content for Savor Health. Learn about our editorial policy Stephanie Lang, MS, RDN, CDN Updated on September 20, 2019 Stephanie Lang, MS, RDN, CDN (8 ratings) Total Time: 30 min Prep Time: 30 min Cook Time: 0 min Servings: 10 Nutrition Highlights (per serving) 198 calories 5g fat 30g carbs 8g protein Show Nutrition Label Hide Nutrition Label Nutrition Facts Servings: 10 Amount per serving Calories 198 % Daily Value* Total Fat 5g 6% Saturated Fat 3g 15% Cholesterol 0mg 0% Sodium 466mg 20% Total Carbohydrate 30g 11% Dietary Fiber 7g 25% Total Sugars 2g Includes 0g Added Sugars 0% Protein 8g Vitamin D 0mcg 0% Calcium 150mg 12% Iron 2mg 11% Potassium 311mg 7% *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calorie a day is used for general nutrition advice. 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 the 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. Ingredients 10 8-inch tortillas (whole wheat flour) 2 1/2 cups black beans (refried, from one 16-oz can) 2 1/2 cups arugula (or spinach) Preparation Lay one tortilla on a plate or cutting board. Spread 1/4 cup refried black beans all over one side of the tortilla. Place 1/4 cup arugula or spinach leaves over the beans. Starting from one end, roll the tortilla up tightly. Set aside. Repeat with remaining tortillas, beans and greens until everything is used up. Wrap each rolled tortilla tightly in plastic wrap and refrigerate until ready to use. To serve, slice each rolled tortilla into 1/2-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. Rate this Recipe You've already rated this recipe. Thanks for your rating! Was this page helpful? Thanks for your feedback! Get simple, delicious recipes to help you eat well without feeling deprived. Sign Up You're in! Thank you, {{form.email}}, for signing up. There was an error. Please try again. What are your concerns? Other Inaccurate Hard to Understand Submit Show Full Recipe