Roasted Vegetable Wraps
From mbelisle 9 years ago
- 30 minutes to make
- Serves 6
This is a take on a mexican dish made with locally available ingredients. We used pumpkin and zucchini but many other vegetables such as eggplant, peppers, squash, mushrooms and yams would work as well.
Ingredients
- 3 cups cubed pumpkin shopping list
- 2 medium zucchini quartered and sliced shopping list
- 1 onion, chopped shopping list
- 1 15 oz can black beans, drained and rinsed shopping list
- 3 hot peppers, seeded and chopped shopping list
- 3-4 links chicken sausage, sliced and browned shopping list
- salt shopping list
- pepper shopping list
- cumin shopping list
- chili powder shopping list
- olive oil shopping list
- shredded cheese shopping list
- wraps (I used cumin and coriander wraps) shopping list
How to make it
- Toss the vegetables in olive oil and spices and roast in a hot oven (425 F) for 30 minutes, stirring halfway through.
- Mix beans, vegetables and sausage together in a large bowl.
- Heat the wraps 10-15 seconds per side on a hot griddle or tawa.
- Place 1/3-1/2 cup filling in the center of each wrap, top with shreded cheese and fold like a burrito.
- Serve warm or bake in te oven at 375 F another 15 minutes if you want the wraps to crisp up and the cheese to melt.
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