These vegetarian wraps with beans and veggies make the perfect breakfast or on the go lunch. Beans are an amazing source of protein and are packed with fiber, which will keep us nice and full. Topped with herbs, cream cheese, crunchy veggies, and flavored mayo make our taste buds happy!
Ingredients (for 4-5 wraps)
- 1 Onion
- 2-3 Cloves of Garlic
- 1 Red bell pepper
- 1 Yellow bell pepper
- 1 Green bell pepper
- 1 Tomato
- 1 Teaspoon tomato purée
- 1 tin of red Kidney beans / baked beans / black beans
- Few olives
- Sriracha mayonnaise/mint mayonnaise/ any other mayo of your choice
- Cream cheese or shredded cheddar cheese (optional)
- 1 teaspoon Smoked paprika/Chili flakes
- 1 tsp dried Oregano / Mixed herbs
- Salt and black pepper
- Olive oil
- 4 large Tortillas
- handfuls of mixed lettuce leaves
How to proceed;
To start with, peel and crush the garlic and chop all the veggies into small cubes. Leave some for long slices for the topping.
Heat a little olive oil in a frying pan over medium heat and fry garlic and then fry the onion until softened. Then add bell pepper and fry for a few seconds.
Add the tomato purée and the tomatoes, add chili flakes or paprika powder, cook it for 1-2 minutes, then drain and add the kidney beans. I used baked beans and added them with the sauce.
Cook for 5 minutes, then season to taste with salt, mixed herbs/oregano, and black pepper. The bean mixture is ready for stuffing.
Spread the tortillas with the bean mixture, then add finely sliced onions, tomato, bell peppers, lettuce, and olives. Sprinkle some grated cheese or add mayonnaise of your choice. I used Sriracha mayonnaise for a different flavor. You can skip adding mayo if you are using cheese. Roll up the tortillas and place them on a heated pan. Cook the wraps with butter until golden and crispy from the top.
Serve hot with salad lettuce, tomatoes, and olives alongside your bean wraps.
