Mediterranean Chickpea Wrap

This is really easy to make, vegan, healthy and filling and really yummy. It's easy to thrown in a tortilla, add a handful of spinach or mixed greens, sprinkle on some vinaigrette and you're good to go. Also, I didn't add the banana pepper just cause I didn't want to buy one, but added a little siracha sauce to make it spicy. Also, don't be afraid to drain the extra water once the potatoes are done cooking.

Mediterranian Chickpea Wrap

Four servings • 30 minutes to prepare

Ingredients

• 2 tablespoons olive oil
• 1 carrot, diced
• 1 onion, finely chopped
• 1/2 banana pepper, seeded and finely chopped
• 1 clove garlic, minced
• 1 teaspoon ground cumin
• 1/2 teaspoon red pepper flakes
• 1/8 teaspoon cayenne pepper
• 1 can (15 ounces) garbanzo beans, with liquid
• 1 white potato, peeled and diced
• 4 whole wheat tortillas, warmed

Instructions

1. In a large sauté pan, over medium heat warm the oil for about a minute. Add the carrot, onion, banana pepper, and garlic. Cook for 5-7 minutes, stirring frequently. When the vegetable have started to soften, add the cumin, red pepper, cayenne and sauté for 1 minute.
2. Add the garbanzo beans with their liquid and 1 cup water. Bring to a boil. Add the potato and simmer for 20 minutes or until the potatoes are soft.
3. Wrap in warm tortillas with fresh spinach and serve.

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Spicy Bean Burritos

A new vegetarian recipe! This was super easy, extremely flavorful, and overall extremely yummy. The kids loved it, husband loved it, we all ate it for left-overs. Check, check, check. An all-around great meal to make when you're wanting to cut out meat and make a very quick and satisfying dinner.

courtesy

Spicy Bean Burritos

Adapted slightly from Annie's Eats

For the bean filling:
2 tsp. olive oil

2 cloves garlic, minced

1 tsp. chili powder

1/2-1 tsp. minced chipotle in adobo sauce (found in the canned foods- Mexican section)

1 tsp. ground cumin

1/4 tsp. salt

Dash of cayenne pepper

1/3 cup water, vegetable broth, or chicken broth

1 (15 oz.) can black beans, drained and rinsed

1 (15 oz.) pinto beans, drained and rinsed

6 Tbs. salsa

For serving:
Flour tortillas, warmed

Shredded cheese

Diced tomatoes

Shredded lettuce

Sour cream

Chopped green onions

To make the bean filling, heat oil in a skillet over medium-high heat. Add the garlic, chipotle, and all other spices (the cayenne and minced chipotle will add some real heat so add according to what you/your kids can handle); stir, cooking until fragrant, about one minute. Add the beans and the water or broth to the pan. Bring the mixture to a boil. Reduce the heat to medium-low and allow the mixture to simmer for 10 minutes, stirring occasionally. Remove from heat, stir in the salsa, and mash the mixture with a potato masher or fork.

Spoon about 1/3 cup of the bean mixture down the center of each tortilla. Top each serving with desired toppings, roll the tortilla like a burrito, and serve immediately.

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