Multibean Wrap With Salsa
Recipe By :Ebony magazine, May 1999
Serving Size : 16
1 can black-eyed peas -- (16 ounce) rinsed and drained
1 can black beans -- (16 ounce) rinsed and drained
1 can great northern white beans -- (15 ounce)
1 cup chopped red bell pepper
3/4 cup chopped red onion
3 tablespoons oil
substitute or vegan mayo
3 tablespoons fresh lime juice
3 large cloves garlic -- minced
1 large jalapeno chili -- seeded and minced
2 tablespoons chopped cilantro
1 teaspoon dried oregano
1 tablespoon chili powder
1 1/2 teaspoon ground cumin
salt and pepper
16 10 inch flour tortillas
prepared salsa
vegan sour cream
Combine all ingredients except tortillas, salsa and sour cream in large bowl.
Cover and chill overnight. Bring to room temperature before filling tortillas.
With slotted spoon, place about 1/2 cup bean mixture onto center of each
tortilla. Roll up tortilla tightly, tucking in ends; top each with salsa and
sour cream.
Yields 16 wraps
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