2 t olive oil
1 garlic cloves minced
3 cups cooked pinto beans
2 red bell peppers, stemmed, seeded, and cut into ¾-inch squares
4 zucchini, halved lengthwise and thinly sliced
2 tomatoes, seeded and diced
4 green onions, thinly sliced, including green portions
1 T balsamic vinegar
12 whole wheat tortillas
½ cup Vegenaise
In a large nonstick frying pan over medium-high heat, heat the oil. Add the garlic and sauté until fragrant, 30 seconds to 1 minute. Add the beans and sauté for 2 minutes.
Add the bell peppers and zucchini and continue to sauté until the vegetables are tender, 4-5 minutes.
Add the tomatoes, green onions, and vinegar and continue to cook for 1 minute.
Heat a dry large frying pan over medium heat. One at a time, heat the tortillas in a hot pan until softened, about 20 seconds per side.
To serve, divide the tortillas among individual plates.
Spread 2 t of the Vegenaise down the center of each tortilla. Divide the bean mixture among the tortillas. Fold In both sides and the bottom of each tortilla up over the filling, then roll to close.
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