Apr 282012
 

As I was dreaming about the beach that I was talking about yesterday, I wanted to eat something colorful for dinner to boost my spirit more. There was this urge to bite on mouthful of veggies and not able to talk for sometime especially while eating. I like to enjoy my food and appreciate its taste and texture while eating, but most of the time I gobble my food for fear of being caught in the middle of my kids fight for something or the other. I hate being the judge as I can’t choose one over the other and I want my kids to practice eating without talking but that is still under Mission Impossible category. Need to seriously work on that. This recipe is so easy to make that it often gets in to our weekly menu as its wrapped with sauteed vegetables, beans, salsa along with goodness of avocado fruit. It has everything one can ask for in a nutritionally balanced meal. The wrap is so versatile and I love any dish where I can put my imagination to use and when imagination is in the equation, sky is the limit to creating different varieties of the same dish. I sometimes add whatever is leftover in to the wrap and somehow the leftover gets adapted with the dish and does give a new taste. What do you think?

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Ingredients:

Tortillas — 8

Onion — 1

Ginger-garlic paste — 1 Tbsp

Red Bell Pepper — 1 (thinly sliced)

Carrot –1 (skin removed and thinly shredded)

Asparagus — 4 to 5 stalks (cut the woody part and chop them in to pieces)

Salsa — 3 Tbsp (I used Harbanero & Lime salsa)

Avocado — 1 (pitted and cut in to cubes along with a tablespoon of lime to prevent discoloration)

Green Onions — 2 stalks (finely chopped)

Pinto beans/ Red kidney beans — 1 (15oz) can (thoroughly rinsed and drained)

Hot sauce — few tablespoons as per taste (optional)

Sour cream — for the side

Cooking oil — 2 Tbsp

Method:

1. Heat oil in a kadai, add ginger-garlic paste and sautee them for a minute. Add sliced onions and fry till they turn translucent. Now add sliced and chopped vegetables (bell pepper, carrot, asparagus) and fry them till they cook to firm but not squishy. Now add salsa, pinto beans and combine them well. Let the vegetables cook and absorb the salsa. Garnish with green onions and switch off the flame. Let it cool completely before using it in the wrap.

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2. Warm a tortilla either in a flat griddle or 20 seconds in a microwave. Add 3 Tbsp of filling in the center of the wrap, avocados, and add hot sauce, if using. Close two edges together and roll the wrap. Place the wrap flat seam side down. Heat a flat griddle, add a tbsp of butter and toast the wrap with seam side down for a minute. Flip and toast other side too. Slice diagonally in to half and serve with a dollop of sour cream on the side. Enjoy!!!

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Sending this to Srivalli’s Kid’s Delight, hosted this month by Nupur themed on Fruits

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  17 Responses to “Avocado, Vegetables & Bean Wrap”

  1. That’s really very colourful Jayanthi..nice combo!

  2. looks absolutely cool…this is a summer dish…i like the any vibrant colorful dish during summers…with the freshness of veggies am sure u missed ur beach escapade a little lesser than before

  3. one of my fav dinners is any kind of wrap!!..saves so much labour …and this one is a real cool one love the colors:)

  4. Wat a super tempting wraps, prefect for grown up kids like me..

  5. look super delicious.

  6. very tempting and colorful wraps!

  7. Wow what a colorful presentation Jayanthi! We make something similar at home. Will try it your way this time…

  8. Colorful and super tempting,healthy wraps…

  9. very healthy wrap

  10. great looking wraps and the colorful plate and background really make the food pop…looks so appetizing and I don’t even like avocados…I know I know…I think I’m the only person on earth who doesn’t!

  11. Colorful and healthy wrap.

    Vardhini
    CooksJoy

  12. A very beautiful vibrant click. Love it.

  13. Very colourful and tempting wrap…

  14. Wow that is really very colorful!!

  15. A very colorful and healthy wrap. Looks awesome.

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