Heat olive oil in a large skillet over medium-high heat. Add diced onion and saute for five minutes or until softened. Add minced garlic and saute for one minute more.
Add rinsed and drained black beans and ¼ cup of salsa to the skillet. Stir and cook for several minutes of until warmed. Smash some of the beans if desired.
Combine Greek yogurt and ¼ cup salsa in a bowl to make the sauce.
To soften tortillas, place them in a stack on a microwave-safe plate and cover with a wet paper towel. Microwave for 30 seconds.
Divide and layer lettuce, black bean mixture, cheese, tomatoes, salsa yogurt sauce between the tortillas.
Fold in the bottom and sides and leave the top open for 8" to 10" flour tortillas. For larger tortillas, fold burrito style: fold in the sides, then the bottom, and roll until all the ingredients are enclosed.
Notes
See step-by-step pictures, serving ideas, and customization ideas above.Yield: The black bean mixture yields about 2 cups. Nutritional estimate: Carb-balance tortillas were used to make this recipe. Storage:Store black bean wraps in the refrigerator for 2-3 days. Individually wrap each one in plastic wrap and store them in an airtight container or plastic bag.