Scrumptious Veggie Wraps

Scrumptious Veggie Wrap!

I like Mexican food because I think that some of the flavors match with Indian style of cooking. Mexican food is spicy and they too use beans, rice and veggies in their food. Even the tortillas are somewhat similar to chapati. So i thought why not use all these ingredients and turn it into a full meal wrap. I have used spinach and herb tortillas for the wrap as it adds nice color and flavor to it. You can use any kind of tortilla you like. Also for mexican rice i have used brown rice, you can very well go with white rice. The reason I used brown rice is that it's more healthy and i love it's flavor - it is kind of rustic. This dish needs some preparations in advance, rest is just assembling and you are ready to go! Here's what you will need.


INGREDIENTS :-
~~~~~~~~~~~

1 packet Garden Spinach Herb wraps

 

1 zucchini, quartered lengthwise and cut into 1 inch strips
1 summer squash, quartered lengthwise and cut into 1 inch strips
1 onion, peeled and cut into thin strips
1 red bell pepper, cored and cut into 1 inch wide strips
2 Jalapenos, cored and cut into strips (optional)
1 can black beans, drained and rinsed
1 tbsp olive oil
salt to taste
1-2 tsp freshly ground black pepper
juice of half a lemon
Sour cream for topping
Hot pepper mexican blend cheese for topping

Guacamole - recipe follows
Mexican rice - recipe follows



DIRECTIONS :-
~~~~~~~~~~

1.  Pre-heat oven to 450 F

2.  On a baking sheet, toss each vegetable with salt, black pepper pwd. and olive oil. Roast  them in separate bunches for about 15 mins. stirring once till veggies turn soft and golden.

Roasted zucchini and summer squash

Roasted onions and Jalapenos

Roasted red bell peppers

 

3.  Prepare the gaucamole and rice. Let the rice cool before filling.

4.  Toss the black beans with salt, lemon juice and black pepper pwd.

5.  Warm the wrap on a skillet for a couple of seconds turning on both sides or in microwave for 8-10 sec. Place it on the plate for assembling.

6.  Spread a spoonful of guacamole on the wrap. Next, spread 3-4 strips of each vegetable on the wrap, do not overstuff the wrap.

 

 

 7.  Spread a spoonful of rice and beans.

8.  Top it with a dollop of sour cream and cheese.

9.  Fold it from two sides then roll it up from the bottom into a perfect roll.

10. Cut diagonally and enjoy the juicy, mouth-watering veggie wraps!!!

Beautiful layers of veggies, black beans and rice in a juicy wrap!

GUACAMOLE :-
~~~~~~~~~~

Guacamole

 

2 avocados, peeled, chopped & mashed with fork
1 small tomato, chopped
1 small onion, chopped
1 jalapeno, chopped
salt to taste
1/2 tsp black pepper
1/2 tsp lemon juice
Handful of cilantro chopped


Mix the above ingredients properly and set aside.



MEXICAN RICE :-
~~~~~~~~~~~

Mexican rice

1 cup brown rice, washed and soaked for 30 mins, then drained
2 cups water
1 garlic clove
1 small tomato
1 small onion
2 jalapenos
1 1/2 tbsp oil
2-3 squirts of lemon juice
salt
handful of cilantro, chopped


1.  Grind garlic, tomato, onion and jalapenos into a fine paste.

2.  Note that brown rice takes more time to cook than white rice.

3.  Heat oil in a pressure cooker on medium heat, add rice and fry it for 3-4 mins stirring continuously.

4.  Add the blended paste, stir for a minute then add salt and water. Stir it for one more  time, close the lid and pressure cook with 4-5 whistles till the rice is soft and fluffy.

If using a pan instead of a cooker, cook for 20-25 mins. till rice is soft and tender.

 
5.  Add lemon juice and garnish with coriander.

Specks of black beans and veggies can be seen