Black Bean Tortillas
1 pkg roasted red pepper hummus
1 cup mixed spinach and arugula salad greens
1 can black beans, drained & rinsed
1/2 pkg meatless ground
1/2 pkg frozen onions and bell peppers
2-3 Tbsp olive oil
1 red & orange bell peppers
1 pkg cherry tomatoes
1/2 cup baby carrots
1 zucchini, sliced to 1/2-1″
1/2 cup cauliflower
1/2 cup broccoli
1 jar corn and black bean salsa
Sea salt and ground black pepper to taste
In large skillet over high heat, saute onions in olive oil. Add meatless ground and black beans for 5 minutes. Stir in vegetables ( bell peppers, cherry tomatoes, baby carrots, zucchini, cauliflower, broccoli) until tender and season with sea salt and ground black pepper. Cover with lid about 5 minutes to keep warm and not overcook.
On a serving plate with each spinach tortilla, spread 1 tsp hummus and then small helping of salad greens. Spoon helping of bean, meat, and vegetables on top. spoon salsa over mixture. Fold tortilla up from bottom and wrap sides over each other.
This serving of Black Bean Tortillas is my favorite tortilla because of its variety of vegetables mixed with salad and black beans and meatless ground protein. It’s a total meal! We love it and it is great with any vegetables you happen to have in your refrigerator!