Veggie Tex-Mex Tortilla Wraps
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Great for brown-bagging. I've actually had this for breakfast as well!
- Ready In:
- 5mins
- Serves:
- Units:
14
People talking
ingredients
- 1 (15 ounce) can black beans, rinsed and drained
- 2 tablespoons lime juice
- 2 tablespoons orange juice
- 2 cloves garlic, coarsely chopped
- 1⁄8 teaspoon salt
- cayenne pepper
- 3 scallions, finely chopped
- 1⁄4 cup red bell peppers or 1/4 cup green bell pepper, finely chopped
- 4 flour tortillas or 4 corn tortillas
- salsa
directions
- Place the beans, lime juice, orange juice, garlic, salt, and cayenne pepper in a food processor and process until smooth.
- Spoon the mixture into a bowl and stir in the scallions and bell peppers.
- Spread one-fourth of the mixture on each tortilla.
- Roll the tortillas tightly and top with salsa.
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Delicious! I loved how fresh it tasted. Some members of my family added pieces of chicken to theirs while others kept it vegetarian. Tastes great with cheese and sour cream and a little Spanish rice on the side.Reply
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This was pretty god, very simple to make. VERY garlicky (and I love garlic). I liked the versatility- you can make it spicy and add any veggies you think would compliment it. This could be used as a good bean dip as well.Reply
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Delicious! Before filling the torillas, I lined them with sour cream and salsa. Otherwise, made as directed. Thanks, Mirj! Made for <b>ZWT5, the Kitchen Witches!</b>Reply
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This is very easy and very yummy! My husband and I loved it, and I plan to make it again soon! We added a little cheese and sour cream. Yum! Thanks for a delicious recipe!Reply
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