Santa Fe Vegetable Wrap
Bursting with vibrant Southwestern flavors, the Santa Fe Vegetable Wrap is a quick and healthy meal perfect for busy weeknights or on-the-go lunches. This vegetarian wrap combines sautéed red and yellow bell peppers, zucchini, red onion, black beans, and sweet corn, all seasoned with aromatic chili powder, cumin, and a splash of zesty lime juice. Wrapped in warm flour tortillas and layered with creamy avocado, sharp shredded cheddar cheese, and a dollop of sour cream or Greek yogurt, each bite delivers a symphony of textures and bold tastes. Ready in under 40 minutes, these wraps are versatile, customizable with a hint of hot sauce, and a fantastic way to enjoy nutrient-packed veggies in a flavorful, handheld form. Perfectly satisfying and easy to serve, they're sure to become a staple in your weekly recipe rotation.
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Recipe Information
Ingredients
- 4 pieces large flour tortillas
- 2 tablespoons olive oil
- 1 medium, thinly sliced red bell pepper
- 1 medium, thinly sliced yellow bell pepper
- 1 small, thinly sliced red onion
- 1 medium, cut into thin strips zucchini
- 1 15-ounce can, drained and rinsed black beans
- 1 cup, fresh or frozen (thawed) corn kernels
- 1 teaspoon chili powder
- 1 teaspoon ground cumin
- 1 tablespoon lime juice
- 2 tablespoons, chopped fresh cilantro
- 1 large, sliced avocado
- 1 cup shredded cheddar cheese
- 1 cup sour cream or Greek yogurt
- 1 teaspoon hot sauce (optional)
Instructions
Heat a large skillet over medium heat and add olive oil.
Once the oil is hot, add the red bell pepper, yellow bell pepper, and red onion. Sauté for 5 minutes, stirring occasionally.
Add the zucchini slices, black beans, and corn kernels to the skillet. Stir well and sauté for another 5 minutes until the vegetables are tender and heated through.
Sprinkle the chili powder, ground cumin, and lime juice over the vegetable mixture. Stir to coat the vegetables in the spices evenly.
Remove the skillet from heat and stir in the chopped cilantro. Taste and adjust seasoning if necessary.
Warm the flour tortillas in the microwave or in a skillet for about 15 seconds to make them pliable.
To assemble the wrap, lay a tortilla flat on a clean surface. Spread 1-2 tablespoons of sour cream or Greek yogurt onto the center of the tortilla.
Layer on a few slices of avocado, followed by a generous scoop of the cooked vegetable mixture. Add a sprinkle of shredded cheddar cheese and a dash of hot sauce if desired.
Fold the sides of the tortilla over the filling, then roll it tightly from the bottom to form a wrap. Repeat with the remaining tortillas and filling.
Serve the Santa Fe Vegetable Wraps warm or at room temperature and enjoy!
Nutrition Facts
Calories |
755 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 43.8 g | 56% | |
| Saturated Fat | 17.3 g | 86% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 62 mg | 21% | |
| Sodium | 917 mg | 40% | |
| Total Carbohydrate | 73.7 g | 27% | |
| Dietary Fiber | 13.1 g | 47% | |
| Total Sugars | 10.7 g | ||
| Protein | 22.4 g | 45% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 369 mg | 28% | |
| Iron | 5.1 mg | 28% | |
| Potassium | 822 mg | 17% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
