Black Bean Wrap with Jicama-Grilled Corn Salsa - $4.44 a serving

Every non-staple ingredient matched to a real product on the shelf, priced on 2026-07-19 at Kroger - Kroger On the Rhine (ZIP 45202). 5 pantry staples excluded. 2 matches are flagged for you to check rather than silently swapped. Prices change without notice - this is what we paid attention to on that date, not a quote.

• 1 cup diced jicama

olive oil drives this basket at $8.49, 19% of the total. The next biggest lines are olive oil ($8.49) and quinoa ($3.99). $28.96 of the basket - 65% - is package remainder: food you buy because stores sell packages and recipes call for amounts. It does not vanish, it sits in your kitchen for the next meal.

• Simple Truth Organic® Extra Virgin Olive Oil · about 485 ml left, $8.24 of value
• Simple Truth Organic® Extra Virgin Olive Oil · about 380 ml left, $6.45 of value
• Simple Truth Organic® Quinoa · about 364 g left, $3.20 of value
• Simple Truth Organic® Dijon Mustard · about 325 g left, $2.38 of value
• Kroger® Red Wine Vinegar · about 316 ml left, $2.09 of value
• Kroger® Whole Garlic Bulbs · about 3 left, $1.49 of value

“We chose this recipe because the children love bean burritos!” says Taddy’s dad, Ryan. “This version is fun for them to build their wraps from the fresh vegetables we grow in our garden. The beans and quinoa are high in nutrients and protein, and there is a nice balance with the yogurt for dessert.” Taddy likes to serve it with a nonfat Greek-style yogurt parfait that stars fresh pineapple and strawberries.

• unknown For the Black Bean Wraps:
• 1 cup dried black beans
• 1 tablespoon olive oil
• 1/2 unknown medium onion, diced
• 1 unknown medium carrot, diced
• 1 unknown rib celery, diced
• 3 cloves garlic
• 3 cups water
• 1/2 cup cooked quinoa
• unknown Salt and freshly ground black pepper
• unknown For the jicama-grilled salsa:
• 1 cup diced jicama
• 1 unknown green bell pepper, seeded and diced
• 1 unknown red bell pepper, seeded and diced
• 1 unknown jalapeño, seeded and minced
• 1 cup grilled or boiled corn kernels
• 1/2 unknown medium red onion, diced, optional
• 1/4 cup red wine vinegar
• 2 tablespoons freshly squeezed lime juice
• 2 cloves garlic, minced
• 1 tablespoon Dijon mustard
• 1 teaspoon salt
• 1/2 teaspoon freshly ground black pepper
• 1/2 cup olive oil
• unknown To Serve:
• unknown whole wheat tortillas
• unknown baby spinach
• unknown avocado
• unknown fresh cilantro

This recipe is credited to a partner program (The Epicurious 2013 Healthy Lunchtime Challenge Cookbook), so we don't reprint its directions - read them on the archived original.

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