Summer Veggie and Bean Wrap
This makes a pretty big batch; cut in half or adjust according to your needs.
1 Tbsp. olive oil
1 clove garlic, minced or pressed
1 15 oz. can pinto or black beans
2 bell peppers, mixed varieties if you have- chopped or cut in thin strips
1 hot pepper, seeded and minced, optional
3 c. vegetables such as zucchini matchsticks, slivered cabbage or greens, corn
¼ c. chopped green, red, or other mild onion
2 medium tomatoes, diced
1 Tbsp. balsamic vinegar
¼ -½ c. snipped cilantro, parsley, or basil
Whole wheat tortillas, warmed
Whole milk plain yogurt, drained (or sour cream)
Saute garlic in olive oil until aromatic, about 1 minute. Add pinto beans and saute 1-2 minutes more. Add peppers, vegetables, and onion and continue cooking for 2-4 minutes more or until all are just crisp-tender. Stir in the tomatoes and vinegar. Remove from heat and stir in herbs.
Spread a thin layer of yogurt or sour cream on the warm tortillas. Spoon vegetable mixture into the middle of the tortilla. Fold in both sides and bottom of tortilla, and roll to close.
Recipe created or adapted by Liz Talley, Urban Graze
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