Roasted Red Pepper and Black Bean Wrap

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Roasted Red Pepper and Black Bean Wrap
  1. Wash the red bell pepper, tomatoes and carrot under running cold water
  2. Peel the carrot with a vegetable peeler then cut both the red pepper and carrots lengthwise, julienne style
  3. Trim the ends of the tomatoes, cut lengthwise, remove pulp and seeds then cut tomatoes in half
  4. In a medium size bowl, add the red pepper, tomatoes, olive oil, salt and pepper and mix with a wooden spoon
  5. Place the peppers and tomatoes in a baking tray and roast at 350⁰ for 15 minutes
  6. Place olive oil in a small frying pan and on the stove top, sauté the carrots and onions for about 5-10 minutes
  7. Drain the black beans and add to a large bowl
  8. Combine the beans with the red pepper, tomatoes, onion, carrots, cilantro, parsley, sage, rosemary and lime juice Note: Cooked and diced chicken breast or beef can be added and mixed with the vegetables and herbs. Canned tuna can also be added to the vegetables and herbs. Dried herbs can be used in place of the fresh herbs.
  9. Add about a tablespoon of vegetables to a warm tortilla, roll to make a wrap and serve with poached apples or pears.
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