Veggie Bean Wrap

I still cannot remember how I stumbled across this recipe online, but am so glad I did and Huz is too.  For the Catholic crowd this recipe also makes for an excellent Friday lunch or dinner this time of year.  We have tweaked it slightly, but I have also provided the original link at the bottom of this post so you can change it how you see fit… let’s get to it!

The Recipe: Veggie Bean Wrap (with mango and avocado – delicious)

Prep Time: 25 Minutes

  • 2 green or red bell peppers, seeded and chopped
  • 1 small onion, peeled and sliced
  • 1 can (15 oz.) drained and rinsed black beans (***Megan Change: we use 1/2 cup of dry beans and rehydrate them because they have better texture and do not turn all mushy like the canned ones.  See below for how to rehydrate beans it is super easy.) 
  • 2 mangos chopped
  • 1 lime, juiced
  • ½ cup fresh cilantro, chopped
  • 1 avocado, peeled and diced
  • 4-6 10 inch tortillas (***Now you know how to make homemade onesclick here for that tutorial.)

The Directions:

In a pan, sauté with 1 or 2 tablespoons of olive oil (not butter) bell peppers and onion for 5 minutes over MEDIUM heat.  Add beans, stir well.  Add salt and pepper to taste.  Reduce heat to LOW and simmer about 5 minutes. See finished product below.

Veggie Bean Wrap 1

In a medium bowl, combine mangos, lime juice, cilantro, and avocado. I like to use my pampered chef batter bowl, it hold 8 cups and is the perfect size.  See finished mixture below.

Veggie Bean Wrap 2

Fill warmed tortillas with bean mixture and mango mixture. Can top with a bit of cheese if you like, we do.  See below. Fold, eat, and enjoy!
Veggie Bean Wrap 3

Side Note:

How to rehydrate beans:  Place 1/2 cup of dried black beans in a medium pan, fill with water until a good inch above beans.  Put on stove & using a high heat bring to a boil.  Once boiling turn off heat and let them sit for an hour or so (sometimes I have let them sit like this for hours).  Then turn back on to a low simmer and each 15 minutes or when you think of it give them a stir.  In about an hour or so they will be rehydrated.  To figure out when they are done, eat a bean.  If it has your desired texture, then they are done, if not keep simmering until you get there.  Turn off heat, drain, rinse the continue to cook with them or keep in refrigerator.  They can keep up to 5 or 6 days in the fridge no problem!

The Links:

  • 30 Minute Recipes – This link contains a bunch of recipes loaded veggies and fruits.  I sometimes check this link out when the garden is full of produce.
  • Veggie Bean Wrap – This is the official recipe, below is the recipe with our slight modifications as noted

Overall this is a really easy meal to make and the flavor is amazing, especially the mango/avocado/lime/cilantro mixture.  Right now mangos and avocados are at their best in the stores so now is the time to make this meal.  It is hard to find mangos any other time of year.

Please let me know if you have any comments or questions!  Enjoy ~ Megan

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