I have been trying to cook meals for my family that are created from natural whole foods and ingredients and have been using less meat. I have always had this as a goal, but sometimes I get a little lazy in my efforts. I was motivated to recommit and do better after I read ‘The China Study’ recently. Has anyone read it? It is a fascinating book presenting well documented and reputable studies regarding nutrition and how it affects our health. I have always been interested in that subject, especially since I became a Mother and responsible for feeding my family.
I find it a bit daunting to find vegetarian meals that are filling and enjoyable for my husband and boys. These wraps were a big hit. In fact, some missionaries for our church happened to drop by while we were eating, so I invited them to eat with us. They loved them too and even asked for the recipe when I told them how easy and nutritious they are. Now this enthusiasm over the dinner could have been due to the fact that these young missionaries were just REALLY hungry after a long day of service and not used to having a warm cooked meal:)
I served them with homemade guacamole and fresh fruit. I loved that the combination of whole grain rice and beans makes a complete protein. This dinner was a winner in my book–super fast, healthy, and very tasty!! I will be making these again and again! Now, I have a favor to ask of you lovely readers….will you share with me your favorite vegetarian meals? Please email them to me at email@example.com or you can leave them in the comments. Include your blog address if you have one, so I can give you credit if I post the recipe! I would be so grateful!!
Crispy Southwest Wraps (vegetarian)
*adapted from My Kitchen Cafe
Makes 6 wraps
1 cup cooked brown rice, warm or at room temperature
1 can black beans, rinsed and drained
1 green onion, finely sliced (white and green parts)
1/2 red or green pepper, diced
1/4 cup fresh cilantro, chopped
juice of 1 lime
1/2 tablespoon chili powder
1 teaspoon ground cumin
1/2 teaspoon garlic salt
1-2 cups shredded cheese (I used a combination of Monterrey jack and sharp cheddar–and I don’t measure I just sprinkle it on)
6 medium tortillas (try these whole wheat tortillas here if you’re in the mood to make your own)
Mix rice together with chili powder, cumin and garlic salt. Add remaining ingredients except for cheese Sprinkle cheese over tortillas, leaving 1/2-inch border around edges, then arrange rice mixture down the center of each tortilla. Roll stuffed tortillas, leaving edges open. Spray the tortillas cooking spray or brush lightly with olive oil. Heat a large non-stick skillet (or panini maker) over medium heat for 1 minute. Arrange 2 wraps, seam-side down, in pan and cook until golden brown and crisp, about 2-3 minutes per side. Transfer to a plate and repeat with remaining wraps. Serve with salsa or my favorite, homemade Guacamole–yum!
My Favorite Guacamole
2 avocados, mashed
1 jalapeno minced
1/4 cup cilantro leaves, chopped
1 small tomato diced
kosher salt to taste
squeeze of a lemon
Mix together and enjoy!