Veggie Tex-Mex Tortilla Wraps

Mirj's Note:

Great for brown-bagging. I've actually had this for breakfast as well!

• Total Time: 5 mins
• Prep Time: 5 mins
• Cook Time: 0 mins

Ingredients:

Servings: 4

• 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
• ¼ cup red bell peppers or ¼ cup green bell pepper , finely chopped
• 4 flour tortillas or 4 corn tortillas
• salsa

Directions:

1. Place the beans, lime juice, orange juice, garlic, salt, and cayenne pepper in a food processor and process until smooth.
2. Spoon the mixture into a bowl and stir in the scallions and bell peppers.
3. Spread one-fourth of the mixture on each tortilla.
4. Roll the tortillas tightly and top with salsa.

Reviews

[Anu]

Mirjam, I can almost close my eyes, pick any (vegetarian :-) recipe of yours, knowing that it'll turn out great. This one, again, was fantastic! I had kidney beans leftover from another recipe, so I used them here instead of black beans. I also substituted white onions for the scallions and lemon juice instead of lime. I filled the mixture in chappatis, and gobbled this up for dinner... sooo goood! Again, thanks a ton :-)

[ratherbeswimmin']

Yes indeed. This is a winner. Made this for supper last night. We added just a little cheese. Thanks for a great recipe. Definitely will make this again.

[Chef Kitten]

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.