EASY SOUTHWESTERN VEGGIE WRAPS
I developed this recipe when corn was in the farmer's market and big, red, juicy tomatoes were in my garden. To make this wrap light and healthy, I use fat-free sour cream, whole grain tortillas and brown rice. Although it's vegetarian by nature, change it up with a large chicken breast, diced small. -Cindy Beberman, Orland Park, Illinois
Provided by Taste of Home
Categories Lunch
Time 30m
Yield 6 servings.
Number Of Ingredients 14
Steps:
- Place all ingredients except romaine and tortillas in a large bowl; toss to combine. To serve, place romaine on tortillas; top with bean mixture and roll up, securing with toothpicks if desired. Cut in half.
Nutrition Facts : Calories 295 calories, Fat 4g fat (0 saturated fat), Cholesterol 2mg cholesterol, Sodium 525mg sodium, Carbohydrate 53g carbohydrate (6g sugars, Fiber 7g fiber), Protein 11g protein.
STARBUCKS SOUTHWEST VEGGIE WRAP COPYCAT RECIPE
Hitting the Starbucks drive-thru every morning can get pricey. The solution? Recreate their Southwest veggie wrap from the comfort of your own kitchen.
Provided by Kristen Carli,Mashed Staff
Categories breakfast, brunch, lunch
Time 45m
Number Of Ingredients 9
Steps:
- Preheat oven to 400 degrees. On a large baking sheet, add potatoes and olive oil. Roast in the oven for 20 minutes, until tender.
- Meanwhile, in a large skillet, add whisked eggs. Stir constantly until eggs are just cooked.
- Assemble each wrap, by laying one salsa tortilla flat. Add 1 tablespoon of whipped cream cheese to one half of the tortilla and 1 tablespoon of jalapeño cream cheese to the other half.
- Add about 1 egg, 1 tablespoon of potatoes, 1 tablespoon of black beans, less than 1 tablespoon of salsa, and 1 teaspoon of cotija. Wrap up tightly by folding in sides and rolling completely. Repeat assembling other wraps.
Nutrition Facts : Calories 361 calories, Carbohydrate 38 g carbohydrates, Cholesterol 192 mg cholesterol, Fat 17 g fat, Fiber 8 g fiber, Protein 15 g protein, SaturatedFat 7 g saturated fat, ServingSize 0 g, Sodium 420 mg, Sugar 3 g, TransFat 0 g
SOUTHWESTERN VEGGIE WRAPS
Sweet potatoes and smoky black beans make these vegetarian wraps filling and delicious!
Provided by Oh My Veggies
Categories Brunch Lunch Main Course
Time 45m
Number Of Ingredients 17
Steps:
- Place all of the ingredients, including the liquid from the beans, into a medium saucepan and simmer on low heat for 5-8 minutes, until warmed through. Drain the beans (don't rinse them though!) and set aside.
- Preheat the oven to 425°F.
- In a large mixing bowl, toss the sweet potato rounds with the olive oil, cumin, salt, and pepper. Spread in an even layer on a baking sheet lined with parchment paper.
- Roast the potatoes for 10 minutes, flip them and roast 10-15 minutes more until they are crispy and golden brown on the outside.
- Spread the tortillas with guacamole, leaving a 2-inch border. Divide the spinach, sweet potatoes, black beans, tomato, and onion evenly among all 4 tortillas, piling the toppings in the center of each.
- To form the wraps, fold two sides of the tortilla over the filling, then roll tightly, ending seam side down. Cut in half down the center to serve.
Nutrition Facts : Calories 328 kcal, Sugar 6 g, Sodium 410 mg, Fat 19 g, SaturatedFat 3 g, Carbohydrate 37 g, Fiber 8 g, Protein 6 g, UnsaturatedFat 14 g, ServingSize 1 serving
SOUTHWESTERN VEGGIE WRAPS
This colorful, flavorful vegetarian main dish is from Light and Tasty's April/May 2005 issue. Perfect for summer when the garden bounty is pouring in!
Provided by A Messy Cook
Categories Black Beans
Time 40m
Yield 6 wraps
Number Of Ingredients 18
Steps:
- Saute onion and garlic in oil until tender.
- Stir in beans, corn, red pepper, zucchini, 2/3 cup water, chili powder, salt, oregano, cumin and pepper.
- Bring to boil, reduce heat, and simmer uncovered for 10-15 minutes or until liquid is mostly evaporated.
- Combine cornstarch and 2 tablespoons water until smooth; stir into skillet, bring to boil, and cook and stir for 1 minute or until thickened.
- Spoon about 2/3 cup bean mixture down the center of each tortilla, top with salsa and sour cream, and roll up.
Nutrition Facts : Calories 321.8, Fat 8.8, SaturatedFat 2.4, Cholesterol 7.9, Sodium 872.2, Carbohydrate 51.5, Fiber 7, Sugar 4.2, Protein 12
SOUTHWESTERN VEGGIE WRAP
Number Of Ingredients 6
Steps:
- 1. Cook Veggie Burger according to package directions. Cut into 1/2-inch-wide strips.2. Top tortilla with burger strips, lettuce, cheese, tomato and guacamole. Wrap up.*Note: To warm tortilla, wrap tightly in foil. Bake in 375°F oven for 3 to 5 minutes or until warm.
Nutrition Facts : Nutritional Facts Serves
SOUTHWEST VEGETARIAN BAKE
This veggie-packed casserole hits the spot on chilly nights. It's a healthy canned vegetable recipe that's great for any time I have a taste for Mexican food with all the fixings. -Patricia Gale, Monticello, Illinois
Provided by Taste of Home
Categories Dinner
Time 1h15m
Yield 8 servings.
Number Of Ingredients 12
Steps:
- In a small saucepan, bring rice and water to a boil. Reduce heat; simmer, covered, until rice is tender, 35-40 minutes., Preheat oven to 350°. Place beans, corn, tomatoes, cheddar cheese and rice in a large bowl; stir in salsa, sour cream and pepper. Transfer to a shallow 2-1/2-qt. baking dish coated with cooking spray. Sprinkle with onion and olives. , Bake, uncovered, 30 minutes. Sprinkle with Mexican cheese; bake, uncovered, until heated through and cheese is melted, 5-10 minutes. Let stand 10 minutes before serving.
Nutrition Facts : Calories 285 calories, Fat 10g fat (5g saturated fat), Cholesterol 21mg cholesterol, Sodium 759mg sodium, Carbohydrate 36g carbohydrate (6g sugars, Fiber 4g fiber), Protein 15g protein. Diabetic exchanges
SOUTHWESTERN VEGGIE SKILLET
This vegetable side dish is a great alternative to beans when the main dish has a south-of-the-border flair! I have made this with canned ingredients, but the fresh ingredients taste much better!
Provided by Bibi
Categories Side Dish Vegetables Corn
Time 35m
Yield 6
Number Of Ingredients 11
Steps:
- Heat olive oil in a large skillet over medium heat; cook and stir onion in hot oil until tender, 5 to 10 minutes. Stir zucchini and yellow squash into onion; cook until slightly tender, about 3 minutes. Add corn; cook for 1 minute.
- Stir tomatoes and garlic into onion mixture; cook and stir until heated through, about 3 minutes. Season with cumin, salt, and pepper. Cook to desired doneness, 5 to 10 more minutes. Sprinkle in cilantro; stir until wilted. Remove from heat and squeeze lime over mixture.
Nutrition Facts : Calories 60.3 calories, Carbohydrate 9 g, Fat 2.7 g, Fiber 2.1 g, Protein 1.9 g, SaturatedFat 0.4 g, Sodium 35.2 mg, Sugar 3.6 g
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