Some of you may even have all the ingredients just sitting in your pantry RIGHT.MEOW.
What you’ll need..
- 2 cans of Pinto beans
- 1 can of corn
- Small can of green chili peppers
- 1 red onion
- 3 cloves garlic
- Olive oil
- Salt, cumin, chili powder, pepper, lime
- Whatever wrap you enjoy (I used flour)
- And your choice of toppings (I used diced tomatoes, cilantro, jalapenos and scallions)
Dice onions and garlic cook on a pan with the corn in Grapeseed oil for about 5 minutes, until the onions are soft.
While veggies are cooking add spices, over season it a little bit because this will be mixed into your beans. Add pepper to your dish once you plate it to prevent burning it. Fresh pepper rocks 🤟🏽
Mash pinto beans until most beans are completely mashed, add the cooked onions, garlic and corn into the bowl and pour in desired amount of green chili peppers. (I get the smallest can I can find and usually do half or more)
Preheat oven to 375, mush a layer of filling in your wraps, not too thick because you will be rolling them and make sure there is a little of the mixer near the end of the roll to use as “glue” for the wrap.
Lay on a pan covered with parchment paper, brush the top of the wraps lightly with oil and bake for 10minutes, flip, oil and bake for another 10-15 minutes depending on how crunchy you like your wrap.
Add your toppings, slice lime to serve on the side. I made a spicy mayo to dip in with vegan mayo and siracha mixed together, adjust the spice to your preference, I add a lot of siracha 💃💃
Please let me know how it comes out for you!! Enjoy everyone!