Best Southwestern Veggie Wrap Recipes
SOUTHWESTERN VEGGIE WRAPS
Sweet potatoes and smoky black beans make these vegetarian wraps filling and delicious!
Provided by Oh My Veggies
Categories Brunch Lunch Main Course
Time 45m
Number Of Ingredients 17
Steps:
- Place all of the ingredients, including the liquid from the beans, into a medium saucepan and simmer on low heat for 5-8 minutes, until warmed through. Drain the beans (don't rinse them though!) and set aside.
- Preheat the oven to 425°F.
- In a large mixing bowl, toss the sweet potato rounds with the olive oil, cumin, salt, and pepper. Spread in an even layer on a baking sheet lined with parchment paper.
- Roast the potatoes for 10 minutes, flip them and roast 10-15 minutes more until they are crispy and golden brown on the outside.
- Spread the tortillas with guacamole, leaving a 2-inch border. Divide the spinach, sweet potatoes, black beans, tomato, and onion evenly among all 4 tortillas, piling the toppings in the center of each.
- To form the wraps, fold two sides of the tortilla over the filling, then roll tightly, ending seam side down. Cut in half down the center to serve.
Nutrition Facts : Calories 328 kcal, Sugar 6 g, Sodium 410 mg, Fat 19 g, SaturatedFat 3 g, Carbohydrate 37 g, Fiber 8 g, Protein 6 g, UnsaturatedFat 14 g, ServingSize 1 serving
EASY SOUTHWESTERN VEGGIE WRAPS
I developed this recipe when corn was in the farmer's market and big, red, juicy tomatoes were in my garden. To make this wrap light and healthy, I use fat-free sour cream, whole grain tortillas and brown rice. Although it's vegetarian by nature, change it up with a large chicken breast, diced small. -Cindy Beberman, Orland Park, Illinois
Provided by Taste of Home
Categories Lunch
Time 30m
Yield 6 servings.
Number Of Ingredients 14
Steps:
- Place all ingredients except romaine and tortillas in a large bowl; toss to combine. To serve, place romaine on tortillas; top with bean mixture and roll up, securing with toothpicks if desired. Cut in half.
Nutrition Facts : Calories 295 calories, Fat 4g fat (0 saturated fat), Cholesterol 2mg cholesterol, Sodium 525mg sodium, Carbohydrate 53g carbohydrate (6g sugars, Fiber 7g fiber), Protein 11g protein.
SOUTHWESTERN DIP
Prepare a peppy dip in no time! Your tastebuds will take a Southwest adventure.
Provided by Betty Crocker Kitchens
Categories Appetizer
Time 2h10m
Yield 18
Number Of Ingredients 10
Steps:
- In medium bowl, mix all ingredients except cheese, chilies and tortilla chips. Stir in cheese and chilies.
- Cover and refrigerate 2 to 4 hours to blend flavors. Serve with tortilla chips.
Nutrition Facts : Calories 110, Carbohydrate 1 g, Cholesterol 25 mg, Fat 1, Fiber 0 g, Protein 2 g, SaturatedFat 4 g, ServingSize 1 Serving, Sodium 200 mg
SOUTHWEST BREAKFAST WRAPS
I always thought eating healthy wouldn't be as enjoyable as eating whatever I wanted. This recipe proved me wrong; healthy ingredients taste wonderful and are just as mouthwatering without the extra calories. -Nicole Hackley, Culbertson, Montana
Provided by Taste of Home
Time 30m
Yield 4 servings.
Number Of Ingredients 11
Steps:
- In a large nonstick skillet, heat oil over medium-high heat. Add onion, mushrooms, peppers, chilies and garlic; cook and stir until peppers are crisp-tender. Remove from pan and keep warm., In a small bowl, whisk egg whites and cheese until blended. Add egg white mixture to pan; cook and stir over medium heat until egg whites begin to set and no liquid egg remains. , Spoon egg white mixture across center of each tortilla; top with vegetable mixture. Fold bottom and sides of tortilla over filling, and roll up.
Nutrition Facts : Calories 254 calories, Fat 8g fat (1g saturated fat), Cholesterol 5mg cholesterol, Sodium 446mg sodium, Carbohydrate 29g carbohydrate (4g sugars, Fiber 4g fiber), Protein 14g protein. Diabetic Exchanges
SOUTHWESTERN VEGGIE WRAPS
This colorful, flavorful vegetarian main dish is from Light and Tasty's April/May 2005 issue. Perfect for summer when the garden bounty is pouring in!
Provided by A Messy Cook
Categories Black Beans
Time 40m
Yield 6 wraps
Number Of Ingredients 18
Steps:
- Saute onion and garlic in oil until tender.
- Stir in beans, corn, red pepper, zucchini, 2/3 cup water, chili powder, salt, oregano, cumin and pepper.
- Bring to boil, reduce heat, and simmer uncovered for 10-15 minutes or until liquid is mostly evaporated.
- Combine cornstarch and 2 tablespoons water until smooth; stir into skillet, bring to boil, and cook and stir for 1 minute or until thickened.
- Spoon about 2/3 cup bean mixture down the center of each tortilla, top with salsa and sour cream, and roll up.
Nutrition Facts : Calories 321.8, Fat 8.8, SaturatedFat 2.4, Cholesterol 7.9, Sodium 872.2, Carbohydrate 51.5, Fiber 7, Sugar 4.2, Protein 12
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