Delicious and Homemade!
Level: Easy - Length: 20 minutes - Servings: 3-4
Sometimes you just have that urge for a bean burrito! Its not like we have it everyday for lunch. But why not today? With a homemade bean spread for some great protein!
The recipe is super easy and nutritious, great for kids and that hungry significant other, or for yourself after a workout. Add on whatever toppings you like, but here's a trick skip the sour cream, and use plain Greek yogurt! Skip the Greek yogurt and this recipe is vegan.
- 1 can black beans (I used organic) - 2 table spoons olive oil - 1 garlic clove minced - 1 teaspoon cumin - 1/2 teaspoon onion powder - 1/2 teaspoon garlic powder - 1/2 teaspoon ginger - 1/2 teaspoon salt and pepper - Optional: pinch of tarragon and cayenne If you don't have some of these spices, you can substitute it with a tiny bit of taco seasoning! Add all ingredients into a blender and blend until desired consistency. (with my blender I used the dips/spreads function) If the consistency is to thick, simply add a few splashes of water. Scoop out bean spread and put into a bowl, keep refrigerated until used. Bean spread should look like this:
Heat the oven to 200 and stick desired amount of tortillas in the oven to get warm. Cut up fresh vegetables and shred some fresh cheese. I used red kale, red peppers, green onion and sundried tomato, a little but of Greek yogurt (instead of sour cream) for my toppings!
Once your toppings are cut up, spread the bean spread onto a multigrain tortilla and then the Greek yogurt. Add toppings on one half of the tortilla and wrap it up. Enjoy!