With a spicy kick, these southwest veggie wraps are the perfect plant-based dish for Mexican food lovers.
All too often, vegan recipes focus more on what gets taken out of a recipe than on what actually goes into one.
Plant-Based eating and cooking isn’t all about restriction. It’s as much about indulging in healthy foods and ingredients as it is about cutting out unhealthy ones.
Fortunately, these southwest veggie wraps are much more than just “plant-based fajitas.” We didn’t just cut out the meat and cheese and call it a day. This carefully-crafted recipe features the very best combination of veggies, flavors, and spices for a supreme southwestern vegan dining experience.
Black Beans and Veggies
These fajitas start with a trifecta of thin-sliced veggies: onions, green bell pepper, and carrots. Sautéed in olive oil, these veggies sizzle with rich, earthy flavor.
No southwestern recipe is complete without plenty of spice and bold flavor, however. Once the veggies have cooked slightly, this recipe brings in a major kick, adding cumin, chili powder, salt, and spicy jalapeño pepper.
But these vegan wraps don’t stop at those three veggies. Black beans and kale give this recipe a major boost, adding flavor, protein, and tons of other nutritional benefits. Loaded with beans, veggies, and spices, these healthy vegan wraps are filling and super flavorful.
Prep and Serve Tips
If you’re a cilantro lover, stir a quarter cup of fresh-chopped cilantro into the hot beans and veggie mix. You can also just sprinkle some over top for a less bold cilantro flavor.
To make a classic southwestern veggie wrap, divide the spicy beans and veggie mixture evenly between whole-wheat flour tortillas. Roll them up and enjoy these vegan southwest veggie wraps, burrito-style.
Alternately, if you’re looking to cut a few extra calories, you can also go wrap-free. The hot and spicy bean and veggie mix is just as delicious served all on its own. You can also serve this dish over rice for another variation.
However you choose to enjoy it, this vegan dish is exactly what vegan cooking should be. Instead of just cutting out meat and dairy, this recipe focuses on including the very best ingredients and flavors for a delicious, filling vegan meal.
Yield: 4 Veggie Wraps | Serving Size: 1 Veggie Wrap | Calories: 369 | Total Fat: 8 g | Saturated Fat: 1 g | Trans Fat: 0 g | Carbohydrates: 60 g | Fiber: 11 g | Sugar: 5 g | Protein: 16 g | Cholesterol: 0 mg | Sodium: 439 mg | SmartPoints (Freestyle): 6
- 1 tablespoon olive oil
- 1 red onion, sliced thin
- 1 green bell pepper, sliced thin
- 1/2 cup carrot, peeled and shredded
- 1 cup black beans, cooked (if using canned, drained and rinsed)
- 1 teaspoon ground cumin
- 1 tablespoon chili powder
- 1/2 teaspoon kosher salt
- 2 cup kale, stems removed and chopped
- 1 jalapeno pepper, minced
- 1/4 cup fresh cilantro, chopped
- 4 whole wheat flour tortillas
- In a large skillet, heat the olive oil on medium heat. Once hot, add the onion, bell pepper, and carrot. Cook just until the onion begins to turn translucent, about 4 minutes. Add the black beans, cumin, chili powder, salt, kale, and jalapeno. Cook for another 5 minutes or until the beans are hot. Stir in the cilantro.
- Lay the flour tortillas on a flat surface and divide the vegetable mixture evenly between the tortillas in the center of each. Fold in the sides of the tortillas and roll each into a burrito shape. Cut in half and serve.