Salad Wraps with Beans and Greens
Prep: 5 minutes
By Vicki Brett-Gach
Vicki is Forks Over Knives Plant-Based Certified, and is a chef with the Plant Based Nutrition Support Group team.
- 2 large whole-grain tortillas
- oil-free, tahini-free hummus or Baba Ghannouj
- 1 cup fresh spinach leaves, chopped (or other salad greens)
- 6 leftover spears of steam-sauteed or roasted asparagus (or other cooked vegetable)
- 1 cup leftover Spiced Beans, Peppers, and Onions (recipe below)
Spread the tortillas with a layer of hummus.
Cover most of the hummus with the spinach, from one end all the way across to the other. Add the asparagus down the center of each tortilla.
Spoon the Spiced Beans, Pepper, and Onions mixture over the top of each tortilla. Carefully roll the tortillas as tightly as you can.
To slice, cut the wraps into halves. Line up halves, and cut each one into halves again, and serve.
Directions for the spiced bean mixture:
1 onion, diced
1 green pepper, chopped
1 can black beans, rinsed and drained
1 tablespoon Mexican Seasoning
Steam-saute onion and green pepper in a hot pan until tender.
Add beans and seasoning, and continue to cook together until well combined, and heated through. Store in the refrigerator for preparing the wraps above.
Tips: Prepare the Spiced Beans, Peppers, and Onions mixture ahead of time and store in refrigerator for wraps any day of the week.
Time crunch? Just mix 1 cup of salsa with a can of drained and rinsed beans instead.