Roasted Vegetable Wraps are perfect when you need to use up fresh vegetables at the end of the week. Did you over buy on vegetables this week? Perfect solution… roast them up and eat them with tortillas.
This meal tastes great and cleans out your refrigerator at the same time! Often times I don’t look at what vegetables this recipe calls for or quantities. I add vegetables to my sheet pans and roast them.
If I cook too many vegetables then I will eat them on the side of something else, make a frittata or add them to lettuce to jazz up a salad.
Oven Baked
Recipe serves: 4
Serving size: 1 wrap
Total time: 40 minutes
Let's grocery shop!
I am assuming you have salt and pepper. It is not included in pantry and spices.
Keep in mind you can substitute whatever roasted vegetables you like. Also, you can make your own vinaigrette. If you don’t like black beans then add beans you do like. Recipes are really a suggestion and starting place.
Pantry & Spices
-
olive oil
-
red wine vinegar
-
Italian seasoning packet
Grocery
-
1 red pepper
-
1/2 pound broccoli
-
1 onion
-
8 inch tortillas
-
1 black beans 14.5 oz.
-
1 salsa 24 oz.
-
1 bag mozzarella cheese 8 oz.
Let's prep!
| 1/4 cup water |
| 1/4 red wine vinegar |
| 2 tablespoons olive oil |
| 1/2 teaspoon salt |
| 1/2 teaspoon pepper |
| 1 medium sweet red pepper |
| 1/2 pound broccoli florets |
| 1 medium onion |
| 6 flour tortillas (8inch) |
| 1 cup shredded mozzarella cheese |
| salsa |
| 1 can black beans, rinsed |
- Gather all of your ingredients and measuring tools
- Place in a medium bowl:
- Thinly slice red pepper
- Thinly slice onion
- Chop 1/2 pound broccoli into bite size pieces
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- Place in a salad dressing container:
- 1 envelope Italian salad dressing
- 1/4 cup water
- 1/4 cup red wine vinegar
- 2 tablespoons olive oil
- Drizzle vegetables with salad dressing
Let's cook!
- Complete prep from the prep tab above
- Preheat oven to 425°F
- Place vegetables on sheet pan
- Roast for 15 minutes then stir and roast for additional 15 minutes.
- Add the rinsed black beans and stir together
- Divide into 4 servings
- Sprinkle each wrap with 1/4 cup of cheese and 1/4 of the vegetables
- Serve with salsa. Enjoy!
This recipe can also be found in Weekly Dinners for 2 under $45 – Menu 5
