Dragonfly Home Recipes

Recipes, Photography, Musings

White Bean Wraps

Make dinner easy on yourself with these tasty and nutritious white bean wraps.  Fresh thyme leaves and a tangy yogurt-lemon dressing add flavor to the comforting combination of long-grain brown rice, great northern beans, and melted mozzarella cheese.  Add a handful of leafy greens, and you have a tortilla full of delicious vitamins, minerals, and protein.  Serve these wraps with tortilla chips and your favorite salsa, and add avocado and other vegetables too.  They are versatile and easy on the budget.

white bean wrap in morningI am constantly striving for a balance between eating well and staying within a reasonable food budget. If left to my own devices, I am like a kid in a candy store when I go into places like Whole Foods or the little gourmet food shop I recently discovered. However, with many other things going on, staying within a reasonable food budget is a necessity and a challenge I enjoy, so when I find an inexpensive, healthy, and delicious meal, I keep it in our regular meal rotation.  This white bean wrap recipe is one of those, and though it varies a little bit from week to week depending on which vegetables are in season, when it comes to taste and economy, the rice and bean combination always delivers.

white bean wrap on porch 11Now that the weather has finally warmed up around here, I look forward to more and more fresh vegetables at the farm stands that dot the countryside around my home.  Our black raspberries are looking promising so far, and my aunt recently gave me a bunch of rhubarb.  I can’t wait to make a pie!  Our screened-in porch is all cleaned up and ready, we will be eating out there as often as possible.  Last night my husband and I sat out there and listened to the night noises–the insects and frogs, and looked at the stars.

I hope you all have a great weekend, and if you are in the U.S., enjoy a long Memorial Day weekend.  A friend recently said to me, “I feel like the cold is finally out of my bones.” With the warm weather we’ve been having, I feel the same way, and it feels really welcome and really good. I hope you find time to relax, spend time with family or friends, get outdoors, and eat some really good food!  I will be sharing this recipe over at Angie’s Fiesta Friday, along with some inspiring bloggers I admire.greens and white beansgreens, cheese, and white beanswhite bean wrap with curtains 2white bean wrapswhite bean wrap in morning 2

White Bean Wraps

  • Servings: 4-6
  • Print

Ingredients:

  • 1 cup of long-grain brown rice, cooked
  • 1  14-ounce jar or can of white beans (I used great northern beans)
  • 1 cup of plain Greek yogurt
  • 1 tablespoon of lemon juice
  • 3-4 sprigs of fresh thyme
  • 1 cup of shredded mozzarella cheese (optional)
  • a large handful of fresh greens (lettuce, kale, or any type of greens you prefer)
  • 6 to 8 fajita-style tortillas (I used whole wheat ones)

Directions:

Cook the rice according to the package directions.  While the rice is cooking, prepare the rest of the ingredients.  In a small bowl, stir together the Greek yogurt and lemon juice.  Wash the thyme and remove the thyme leaves from the stems.  Place the shredded cheese in a small bowl.  Wash and dry the greens and set them aside.  I like to warm the tortillas (wrapped in foil) in a 160-degree oven while the rice is cooking, so they are warm and soft.  In a small saucepan, gently warm the beans over very low heat.

Once the rice is done and everything else is ready, spoon some rice onto a tortilla.  Top with some beans, thyme leaves, and shredded cheese.  Then top with the Greek yogurt and greens, and wrap up the tortilla.  Repeat until everyone is well fed.  Serve with chips and salsa, and avocado and other vegetables if desired.  Leftovers can be stored in the refrigerator and warmed up easily. Enjoy!

12 Comments

  1. These white bean wraps look fantastic! A perfect, lighter summertime meal. I’m so glad that the weather in Michigan has finally warmed up, and that description sounds about right, that the cold is finally out of my bones!

    • Jenny

      May 27, 2016 at 3:37 pm

      Thanks! I am so glad for the warmth too. It took a few days to believe it was really true!! Hope you have a great long weekend!

  2. What a beautiful post and delicious warm weather recipe. I love the way you describe your porch and the stars and the relief that comes with warm weather. I too find myself spending more and more on food as I get into these wonderful stores. Beans and lemon are always a good staple and can be elevated to fit any season. Happy memorial day

  3. Brilliant! Great northerns are my favorite canned bean!! I use to make my white bean dip, not really similar to hummus, and make sandwiches with it for road trips. Our car always smelled like garlic!!! Pretty photos!

    • Jenny

      May 30, 2016 at 9:01 am

      Thank you, Mimi! I love white bean dip too, and your family was lucky to have such good sandwiches on road trips! 🙂

  4. Nice one. The photos really are nice. You’re getting so good. How are the cherries coming along?

    • Jenny

      May 30, 2016 at 9:05 am

      Thank you very much, Mark. 🙂 The cherries are looking really promising this year–the trees are finally getting bigger. But…we’ll see what happens with the birds and bugs. We need to put nets over the trees, but haven’t yet. My goal is to make a cherry pie with our own cherries someday! How is your garden going?

  5. I love beans and what a great and light recipe, and I love the sound of added mozzarella 🙂

  6. What a great idea! A new Meatless Monday meal in minutes!

    • Jenny

      June 1, 2016 at 9:09 am

      Thanks, Debbie! I like the sound of that–Meatless Monday meal in minutes! 🙂

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