This black bean wrap is high in fiber and flavor.

In a small bowl, stir together the tomatoes and cilantro. Set aside.

Wrap 2 tortillas in paper towels and warm in the microwave for 20 seconds on high. Repeat with the remaining tortillas.

Scoop the drained black beans into a microwave-safe bowl. Warm on high in the microwave for 1 minute. Stir to make sure the beans are heated through. Mash the beans with a fork.

To serve, spread 1/4 cup of the black beans on 1 tortilla. Top with 1/4 cup lettuce, 1/4 cup of the tomato-cilantro mixture and 2 tablespoons cheese. Fold the sides and the bottom of the tortilla up over the filling, and then roll to close. Garnish with 1 tablespoon sour cream and 1 tablespoons salsa. Repeat with the remaining tortillas and serve immediately.

• 1 cup diced fresh tomatoes
• 1 1/2 tablespoons chopped fresh cilantro
• 4 fat-free whole-wheat tortillas, 8 inches in diameter
• 1 cup low-sodium black beans, drained
• 1 cup chopped lettuce
• 1/2 cup finely shredded cheddar cheese
• 1/4 cup reduced-fat sour cream
• 1/4 cup salsa