I am not a vegetarian, but I definitely embrace the goodness of a healthy vegetarian meal from time to time. One of our family favorites is vegetarian bean wraps. These zesty wraps have a southwestern flare you can taste, but are mild enough not to upset spice sensitive tummies.
You Will Need:
1 1/2 cups prepared black beans
1 1/2 cups prepared pinto beans
1/2 cup kidney beans
1/4 cup diced onion
1 diced green bell pepper
1 can of diced, stewed tomatoes
1 cup corn
2 cloves minced garlic
1 tbsp olive oil
Whole wheat tortillas
Spices: fresh cilantro, 1 tsp. cumin, 1 tsp. chili powder, salt and pepper to taste
In a large skillet heat 1 tbsp of olive oil over medium heat. Add in garlic, cilantro, onions and green pepper. Saute until onions and pepper begin to soften. Add in corn and stir. Allow everything to cook together for about two minutes, then stir in your tomatoes, cumin and chili powder. Let everything simmer for about 5 minutes. If you are using canned beans, drain off all of the liquid before adding them. Slowly add in the beans and stir in salt and pepper. Cover and simmer on medium-low heat for ten to fifteen minutes.
Remove from heat and spoon into warmed tortillas. Wrap and eat!
You can garnish these with sour cream, cheese and a little picante sauces adds a some zing. This colorful, vegetarian dish is a good source of fiber and very filling. Enjoy!