Purple Power Bean Wrap

By Steve F. and Sue F. from Newman Elementary School, Needham, MA 02492.


When Great Northern Beans became available through the commodities program our team took the challenge of preparing beans in a recipe that kids would eat and enjoy.

Our group of six students worked for  several weeks in a trial and error process  that combined a puree of beans with various ingredients. We eventually decided that  avacado and purple cabbage yielded the optimum result.  Unique indeed, only kids could have thought of this.  Surprisingly it tastes really, really good. Too good to eat just as a dip.

So we then created an entree, the Purple Power Bean Wrap, and the result is a delicious, nutritious and really cool vegetarian option for our students, one they will actually choose  as their main meal at lunch, as we determined during our tasting evaluations.

It's an easy recipe to prepare, and if you try it, we think you will be pleasantly surprised.

Nutrition Facts

Serving size: 1 wrap

From Fat27.59%
From Saturated Fat3.21%
From Sugar0%


Ingredient 6 servings 50 servings
White Beans2 cups12 Cups
Lemon Juicejuice of 1/2 lemonjuice of 6 lemons
Lemon Zestzest of 1/2 lemonzest of 6 lemons
Garlic2 cloves12 cloves
Olive Oil1 Tbsp.6 Tbsp.
Chili Powder1/2 teaspoon3 teaspoons
Salt3/4 teaspoon4 1/2 teaspoons
Purple Cabbage, finely shredded1 1/2 cups9 Cups
Shredded Lettuce3 cups18 cups
Whole Wheat Tortilla, 8"6 50

  1. Soak beans in water, refrigerated, for approx 24 hrs.

  2. Cover beans with water in saucepan and bring to boil. Reduce heat to simmer, cook till tender 1- 2 hours.

  3. Puree beans in food processor. Set aside in bowl. Puree avocado, lemon juice and zest, garlic, salt, chili powder and olive oil until smooth. Add to bean mixture.

  4. Combine bean and avocado mixtures, add in shredded cabbage.

  5. Spread 3 ounces on wrap, add 1/2 cup of lettuce, and roll.