Ingredients
Roasted Pumpkin Hummus - see recipe here
1 Tablespoon Garlic Infused Olive Oil
¼ Teaspoon Cumin powder
½ Teaspoon Ranch Spice Mix
Salt to taste
1 Small Clove Garlic - minced
1/3 Cup Black Beans or Red Beans - soaked & boiled
½ Cup Chopped Red & Green Capsicum
1 Medium Tomato - deseeded & finely julienne
4 Whole Wheat Tortillas
¼ Cup Shredded Cheddar Cheese
1 Cube Cream Cheese
1 Tablespoons Chopped Coriander leaves
1 Tablespoon Oil
2 Small Green chillis - finely chopped
2-3 leaves Lettuce Leaves
1 Small Carrot - shreded
1 Small Cucumber - peeled, de seeded & shreded
Roasted Tomato Salsa Sauce as required
1 Tablespoon Lemon juice or to taste
Method
Soak the black bean for 3 hours and then boil them in a pressure cooker in 2 cups water till done.
Heat a skillet with garlic infused oil over medium flame. Add the onions, cumin, and salt and cook stirring occasionally for 3 to 4 minutes until they just start to turn golden.
Add the garlic and cook for a minute. Add the capsicum and toss them, now add the ranch seasoning spice mix, cook for a minute, stirring. Add the beans and cook for a minute more, taste for salt , add accordingly. Remove from heat. Add the coriander leaves, green chillies and cream cheese mix well, set aside.
Place whole wheat tortilla on a work surface, spread 1 or 2 tsp of Roasted Pumpkin Hummus over it, leaving an inch at the border.
Add a large spoonful of the beans in the center of the tortilla
lettuce, tomato, shreded carrot, cucumber.
Top it with Roasted Tomato Salsa Sauce and grated cheese as per you taste.
Then finally roll it. like wise make the rest
Enjoy with an extra spoon of hummus or your favorite sauce!
Or you can grill these in a sandwich toaster and then enjoy!!
Enjoy a satisfying, healthy, veggie packed breakfast or lunch.
My Notes
1 Tablespoons Chopped Coriander leaves
1 Tablespoon Oil
2 Small Green chillis - finely chopped
2-3 leaves Lettuce Leaves
1 Small Carrot - shreded
1 Small Cucumber - peeled, de seeded & shreded
Roasted Tomato Salsa Sauce as required
1 Tablespoon Lemon juice or to taste
Method
Add the garlic and cook for a minute. Add the capsicum and toss them, now add the ranch seasoning spice mix, cook for a minute, stirring. Add the beans and cook for a minute more, taste for salt , add accordingly. Remove from heat. Add the coriander leaves, green chillies and cream cheese mix well, set aside.
I used a little butter while grilling the tortilla to make it crispy.You can use a pan too to toast these.
Salsa sauce is optional.
You can add other veggies as well like spinach, radish, etc. I used whatever available at home.
Make this a head and cling wrap them, when needed just toast/grill and enjoy.
SFC Twister Wrap
Fruity Rice Paper Rolls
Kolkata Style Egg Roll/Wrap
Chicken Fajita
Salsa sauce is optional.
You can add other veggies as well like spinach, radish, etc. I used whatever available at home.
Make this a head and cling wrap them, when needed just toast/grill and enjoy.
Here are some of the other wraps
Mutton Kebabs WrapsSFC Twister Wrap
Fruity Rice Paper Rolls
Kolkata Style Egg Roll/Wrap
Chicken Fajita
Lables : Breakfast, Make Ahead, Black Beans, Capsicum, Carrot, Cucumber, Lettuce, Mexican, Wraps, Mexican, Whole Wheat, Tortilla, Vegetarian, Brunch, Sunday Funday
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