Southwest Veggie Wraps
This easy southwest veggie wrap makes a healthy choice for lunch.
Low-calorie, and heart healthy, your doctor will approve as much as your taste buds! Black beans are packed with fiber, protein, magnesium and iron, and this recipe has just a pinch of spice that’s cooled by the sour cream and tasty, ripe tomatoes.
It’s a great vegetarian option that’s customizable to your taste. There’s no avocado or asparagus here, but if that’s you’re thing, I’m sure you can stuff just a few more veggies in there. Just’ don’t go overboard, or the contents will – right into your lap!
These Southwest Veggie Wraps are my go-to for Meatless Mondays – they’re just so super tasty and filling. Have it for dinner, and pack one for lunch tomorrow.
For the moment, I have to improvise, as I deviate from the recipe. I had a hankerin’ for some cilantro lime rice, so I had that on hand. I also made some Pico De Gallo, which has all the other veggie ingredients that this recipe required (tomatoes, onion, jalapeño, cilantro, lime juice, salt). We didn’t have any whole wheat tortillas, so we just used burrito shells. Same for the lettuce. Just use what you have on hand.
Original Recipe:
- 2 large Roma Tomatoes, seeded and diced
- 15 oz canned Black Beans, rinsed & drained
- 1 c cooked Brown Rice, cooled
- 1 jalapeño pepper, seeded and chopped
- ⅓ c fat-free Sour Cream
- ¼ c fresh Cilantro, minced
- 2 T Lime juice
- ½ t ea. ground Cumin, chili powder & salt
- 6 Romaine leaves
- 6 Whole Wheat Tortillas
Cheat Recipe:
- Pico de Gallo
- Black Beans, rinsed & drained
- Cilantro Lime Rice
- Sour Cream seasoned with cumin, chili powder & salt
- Chopped Romain/Green Leaf Lettuce (Fresh Express)
- Flour Tortillas
Optional Veggie Wrap Alterations
- Add frozen corn, thawed
- Make some fresh homemade guacamole and top it with that
- Throw some meat/un-meat in there: black bean burger strips, chicken strip or diced vegan chicken
- Add some shredded or sliced cheese – cheddar or Monterey jack
- Put sweet potato in it, or serve with a potato side, preferably roasted
- Try it on a spinach/herb or tomato/basil tortilla shell to really liven it up
I don’t like corn in things. Its fine by itself, and even better on the cob, but don’t mix it. Not for me. We have had it with the corn in it, but if I can skip it without my husband noticing, I will. (He likes his corn-in: in casseroles, in chicken bowls, even in goulash, which to me, is sacrilegious.)
Southwest Veggie Wraps
Ingredients
- 2 large Roma Tomatoes, seeded and diced
- 15 oz canned Black Beans, rinsed & drained
- 1 c cooked Brown Rice, cooled
- 1 medium Onion, diced
- 1 jalapeño pepper, seeded and chopped
- ⅓ c fat-free Sour Cream
- ¼ c fresh Cilantro, minced
- 2 T Lime juice
- ½ t ground Cumin
- ½ t Chili powder
- ½ t Salt
- 6 Romaine leaves
- 6 Whole Wheat Tortillas
Instructions
- Combine the first 6 (six) ingredients in a large bowl. In a smaller bowl, mix sour cream, cilantro, lime juice and seasonings; gently combine into the large bowl mixture.
- Place a leaf of Romaine on the tortilla and scoop about 1/2 c. of mix on top. Roll up and secure with a toothpick, cutting each tortilla roll in half.
