Bean and Vegetable Wraps

I really love tasty vegetarian meals.  They often tend to come together quickly and be fairly healthy.  I typically spend very little time preparing lunch.  You can usually find me eating leftovers, vegetables and crackers dipped in hummus, or something else very quick to prepare at lunch time.  These wraps are tasty and filling enough to enjoy for dinner, but also quick enough to prepare on a busy weekday for lunch.  The cream cheese, cheddar cheese and spices add some great flavor to all the crunchy goodness of the vegetables. 

Bean and Vegetable Wraps
Yield: 1 wrap
Note: It probably goes without saying that this can be adapted to whatever kind of beans, vegetables and cheese you prefer or need to use up.  The measurements given are approximate and can easily be changed to suit individual tastes.
Ingredients:
1 large burrito-size tortilla (I like whole wheat)
1 tablespoon cream cheese
Cumin, to taste
Chili powder, to taste
1/4 cup cheddar cheese, grated
1/3 cup cucumber, chopped
1/3 cup black or pinto beans
1/4 cup corn, canned or frozen (thawed)
5-6 cherry tomatoes, halved or quartered
1/2 carrot, grated or thinly sliced
1/2 avocado, chopped
Salt and pepper, as desired

Directions:
Spread cream cheese evenly on tortilla.  Sprinkle with cumin and chili powder.  Sprinkle with cheddar cheese.  Top with beans and vegetables.  Season with salt and pepper if desired.  (I particularly like to sprinkle on some salt if I have tomatoes and avocado.)  Roll up burrito-style.

Source: adapted from Mel of Mel's Kitchen Café as posted on placetobloom.blogspot.com