White Bean Tortilla Pockets
Soft whole wheat tortillas filled with mashed cannellini beans, corn, baby spinach and mild salsa. Cook the frozen corn first and chill it for this vegan lunch; allow additional cooling time beyond the preparation estimate if needed.
- family friendly
- kid friendly
- lunchbox
- no-cook
- Nut-Free
- peanut-free
- plant-based
- quick easy
- quick lunch
- Vegan
- wraps
Shopping options
Check ingredients to include themPackage used · most used first
Canned cannellini beans · 1 Can
Kroger® Cannellini Beans
Sale
50%
Details
Frozen corn kernels · 1 Cup
Kroger® Frozen Super Sweet Corn
42%
Details
Vegan whole wheat tortillas · 4 Each
Kroger® 100% Whole Wheat Soft Taco Tortillas
40%
Details
Baby spinach · 2 Cup
Simple Truth Organic® Baby Spinach
40%
Details
Mild salsa · 0.5 Cup
Kroger® Mild Traditional Salsa
25%
Details
Lime juice · 1 Tablespoon
Italia™ Garden Lime Juice
Sale
13%
Details
Ground cumin · 0.5 Teaspoon
Kroger® Ground Cumin Shaker
2%
Details
Garlic powder · 0.25 Teaspoon
GARLIC POWDER - SMART WAY - 2 OZ
1%
Details
Fine salt · 0.13 Teaspoon
Kroger® Salt
0%
Details
Cost Summary
· only what you use
per serving · 4 servings
Cook this recipe
- vegan whole wheat tortillas-4 each
- canned cannellini beans-1 can
- baby spinach-2 cups
- frozen corn kernels-1 cup
- mild salsa-1/2 cup
- lime juice-1 tablespoon
- ground cumin-1/2 teaspoon
- garlic powder-1/4 teaspoon
- fine salt-1/8 teaspoon
Cook the corn according to its package directions, then drain and refrigerate promptly in a shallow dish until chilled. Drain and rinse the beans; finely chop the spinach while the corn cools.
Keep fingers curled away from the knife blade while finely chopping the spinach.
Add the beans, mild salsa, lime juice, cumin, garlic powder, and salt to the bowl, then mash with a fork until the beans are mostly smooth with a few soft chunks.
Stir the fully cooked, chilled corn and chopped spinach into the bean mixture until evenly combined.
Lay the tortillas flat and spoon the bean filling down the center of each tortilla, dividing it evenly.
Fold the bottom of each tortilla up, fold in the sides, and roll into soft pockets so the filling is fully tucked inside.
Serve right away, or wrap each pocket tightly and pack cold for lunchboxes.
Keep packed tortilla pockets chilled with an ice pack until lunchtime and do not leave them at room temperature for more than 2 hours.
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