By Jehnna on June 14, 2002
Photo by vrvrvr
Photo by vrvrvr
"Low-fat, healthy and very yummy! I think I found this recipe on a black bean can label, but it's all in my head now...I use half of everything one week, and the other half the next week :)"
Serving Size: 1 (186 g)
Servings Per Recipe: 4
"This is the best recipe i've found on here so far. Quick, easy and very tasty. Also a great recipe to play around with. I used a whole can of beans, and substituted the italian spice for ground cumin. I also let the veggies sit in lime juice for about ten minutes before putting them on the heat. THANKS Jehnna!!!"
"Made this with a few changes. I used a whole red pepper, a whole green bell pepper and a whole zuchini. I used 2 large cloves of fresh garlic. I used a tsp of cumin and about 1/4 tsp of chipotle powder rather than the italian seasoning. I used one can of black beans, rinsed, but not mashed. I didn't use any corn. After cooking I added a bit of lime juice and some halved grape tomatoes to the mix. I used part of this for the veggie wrap as the recipe states. I used the other as a side for my husband who is on the South Beach Diet. There is enough left over for him to use tomorrow for a wrap in a wheat flour tortilla for his lunch. Thanks for sharing your yummy and flexible recipe Jehnna"
"This was a great meal! Our toddler recently has stopped eating any meat, and I was looking for a vegitarian dinner that we could all enjoy (I'm tired of picking her supper up off the floor!) I used some chili powder, paprika, and a little bit of cumin instead of the italian seasonings. I froze the extra wraps and they re-heat wonderfuly too!"
"Very tasty! I didn't have any zucchini, and I used the whole can of black beans to fill 6 tortillas. I also added a little salt. We enjoyed these wraps with salsa and sour cream on the side. Very delicious! We would love to have these again."