Best Veggie Tex Mex Tortilla Wraps Recipes

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VEGETARIAN TORTILLA CASSEROLE RECIPE (MEXICAN LASAGNA)



Vegetarian Tortilla Casserole Recipe (Mexican Lasagna) image

Quick, easy, healthy and delicious vegetarian casserole. Great for weeknight dinner.

Provided by Lisa

Categories     Quick and easy weeknight dinner

Time 30m

Yield 6

Number Of Ingredients 12

1 15-ounce can black beans, drained and rinsed
1 14-ounce can stewed or diced tomatoes
1 4-ounce can chopped mild green chilies
2 cups frozen corn kernels, defrosted (10-ounce bag)
I bunch scallions, chopped (set aside a handful to sprinkle on top)
1 teaspoon chili powder
1 teaspoon ground cumin
1/2 teaspoon dried oregano
1/2 teaspoon salt
12 corn tortillas
2 cups shredded Monterey Jack cheese or Cheddar cheese
Toppings: Salsa, Sour cream or yogurt, scallions

Steps:

  • Combine beans, tomatoes, chilies, corn, scallions, chili powder, cumin, oregano and salt in a large bowl.
  • Lightly oil a 2-3 quart casserole dish. Line the bottom with 6 tortillas, allowing them to overlap in the middle. trim the round edges so they fit squarely against the edge of the casserole. Scoop on half the bean mixture. Sprinkle half the cheese on top. Add another layer of tortillas; the rest of the bean mixture. The rest of the cheese.
  • Bake 15-20 minutes, or until the casserole is heated through and the cheese is bubbling.
  • Cut into squares and serve with your favorite salsa and sour cream or yogurt to spoon on top.

Nutrition Facts : Calories 408 calories, Sugar 5.7 g, Sodium 900 mg, Fat 17.4 g, SaturatedFat 8.9 g, TransFat 0.4 g, Carbohydrate 47.3 g, Fiber 9.7 g, Protein 19.4 g, Cholesterol 44.3 mg

TEX-MEX WRAPS



Tex-Mex Wraps image

Make and share this Tex-Mex Wraps recipe from Food.com.

Provided by ratherbeswimmin

Categories     Lunch/Snacks

Time 30m

Yield 2 serving(s)

Number Of Ingredients 10

1 (15 1/2 ounce) can black beans, drained
1/2 cup chopped red bell pepper
1/2 cup chopped yellow bell pepper
3/4 cup cooked long grain white rice, warm
1/4 cup chopped fresh cilantro
1/4 cup picante sauce
1 tablespoon hot adobo sauce
1/2 teaspoon ground cumin
3/4 cup shredded monterey jack cheese
2 10-inch flour tortillas

Steps:

  • In a saucepan, over medium heat, cook beans until heated through.
  • Add in next 7 ingredients; cook for 2-3 minutes or until warm.
  • Spread the bean mixture evenly onto the tortillas, leaving a 1-inch border.
  • Sprinkle with cheese.
  • Roll-up/wrap burrito style.

Nutrition Facts : Calories 871.9, Fat 19.9, SaturatedFat 9.8, Cholesterol 37.7, Sodium 875.7, Carbohydrate 136.3, Fiber 18.6, Sugar 4.2, Protein 36.6

VEGGIE TEX-MEX TORTILLA WRAPS



Veggie Tex-Mex Tortilla Wraps image

Make and share this Veggie Tex-Mex Tortilla Wraps recipe from Food.com.

Provided by Mirj2338

Categories     Breakfast

Time 5m

Yield 4 serving(s)

Number Of Ingredients 10

1 (15 ounce) can black beans, rinsed and drained
2 tablespoons lime juice
2 tablespoons orange juice
2 cloves garlic, coarsely chopped
1/8 teaspoon salt
cayenne pepper
3 scallions, finely chopped
1/4 cup red bell peppers or 1/4 cup green bell pepper, finely chopped
4 flour tortillas or 4 corn tortillas
salsa

Steps:

  • Place the beans, lime juice, orange juice, garlic, salt, and cayenne pepper in a food processor and process until smooth.
  • Spoon the mixture into a bowl and stir in the scallions and bell peppers.
  • Spread one-fourth of the mixture on each tortilla.
  • Roll the tortillas tightly and top with salsa.

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