Roasted Tuscan Veggie Wraps combine Navy and pinto beans with roasted wedges of tomato, sliced red potatoes and strips of sweet peppers.
The beans and vegetables are then rolled up in flour tortillas with shredded Monterey jack cheese. Each wrap has 5 grams of fat.
ROASTED TUSCAN VEGGIE WRAPS
Vegetable cooking spray
3 pounds tomatoes, cut into 3/4-inch wedges
3 pounds red potatoes, cut into 1/2-inch lengths, slices cut into fourths
2 pounds small onions, cut into 3/4-inch wedges
2 pounds green sweet peppers, cut into 3/4-inch strips
1 pound zucchini, cut into 3/4-inch cubes
2 to 3 tablespoons dried oregano leaves
1 to 2 tablespoons dried rosemary leaves, crumbled
2 to 3 teaspoons dried thyme leaves
Three 15-ounce cans Navy beans, rinsed and drained
Three 15-ounce cans pinto beans, rinsed and drained
Salt and pepper, to taste
24 tortillas or pita wraps (10- to 12-inch), warm
24 ounces Monterey jack cheese, shredded, optional
Preheat oven to 425 degrees F. Line one full-size sheet pan with aluminum foil; spray with cooking spray.
Arrange tomatoes, potatoes, onions, peppers and zucchini on sheet pan; spray generously with cooking spray or brush very lightly with olive oil. Sprinkle vegetables with combined herbs.
Roast vegetables at 425 degrees F for 20 minutes. Add beans and continue to cook for 15 minutes to 20 minutes more, or until tender and browned. Combine vegetables in large pan. Season to taste with salt and pepper. Spoon 1 cup vegetables and 1 ounce cheese on each wrap and fold up. Makes 24 servings.
Nutrition facts per serving: 410 cal., 5 g fat (11 percent calories from fat), 78 mg calcium, 77 g carbo., 15 g pro., 3 g dietary fiber, 0 mg chol.
Recipe from: Northarvest Bean Growers Associaton