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Bean & Veggie Wraps With Creamy Italian Dip + The Winner of "Ripe"!

First things first!  
Announcing the winner of Cheryl Sternman Rule’s book, “Ripe”.
drumroll please….
Thanks to everyone for entering!
This is a fun and hearty wrap for a quick dinner on the go.  Make extras to pack in your lunch for the next day or bring them out for a picnic!  If mushrooms aren’t your thing, replace them with zucchini or even eggplant.

Makes 4 servings
4 whole wheat tortillas  (at least 6”-8” in diameter)
1 Tb. Extra-virgin olive oil
2 C. shitake mushrooms, sliced
½ of a medium sized red onions, thinly sliced
1 (~15oz) can black beans, drained and rinsed
½ tsp. sea salt
¼ tsp. ground black pepper
4 C. fresh spinach leaves
½ C. shredded carrots
1 C. Creamy Italian Dip (see recipe below)
1.    Heat oil in a medium sized sauté pan or skillet over medium heat.  Add onions and mushrooms, cooking and stirring for about 4 minutes or until onions are crisp-tender.
2.    Stir in beans, salt and pepper.  Then add spinach, stirring until the leaves wilt down a bit.
Remove from heat and set aside while you make the Creamy Italian Dip.
3.    Warm the tortillas in the microwave or low heat oven (~200F).
4.    Slather each tortilla with 1-2 tablespoons of the Creamy Italian Dip.
5.    Divide the bean mixture among the tortillas in the center.  Fold ends in, then roll tightly and slice in half diagonally.  Use remaining Creamy Italian Dip to dip the tortilla wrap into.


Try this easy creamy dressing or dip over a salad or use it to dip raw veggie sticks.

Makes 1 cup
1/3 C. extra-virgin olive oil
2 Tb. Red wine vinegar
1 Tb. Balsamic vinegar
1 Tb. Dijon mustard
1 tsp. dried basil, crushed
1/4 tsp. sea salt
¼ tsp. agave nectar (or use sugar)
¼ tsp. ground black pepper
1 small garlic clove, minced
4 oz. soft tofu, drained

Blend all of the above ingredients in a food processor or blender until completely smooth, scraping down the sides as you go.  Chill until ready for use.

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