Best 2 Easy Southwestern Veggie Wraps Recipes

**Indulge in a Culinary Adventure with Easy Southwestern Veggie Wraps: A Symphony of Flavors**

Embark on a taste sensation with our collection of Southwestern veggie wraps, a delightful fusion of bold flavors and vibrant colors. These wraps, bursting with goodness, offer a delectable combination of textures and culinary delights that will tantalize your taste buds. From the classic black bean and corn combo to the hearty roasted sweet potato and black bean filling, each recipe promises a unique and satisfying experience. With a symphony of spices, fresh herbs, and a choice of zesty salsas, these wraps are culinary masterpieces that celebrate the vibrant spirit of Southwestern cuisine. Whether you prefer a quick and easy weeknight dinner or a fun-filled party appetizer, our Southwestern veggie wraps are your perfect choice. Get ready to embark on a flavor journey that will leave you craving more.

Check out the recipes below so you can choose the best recipe for yourself!

SOUTHWESTERN VEGGIE WRAPS

Southwestern Veggie Wraps image

Sweet potatoes and smoky black beans make these vegetarian wraps filling and delicious!

Provided by Oh My Veggies

Categories Brunch Lunch Main Course

Time 45m

Number Of Ingredients 17

Ingredients

15 oz black beans (canned, NOT drained)
1 tablespoon olive oil
1 clove garlic (minced)
1/4 cup water
1/2 teaspoon ground coriander
1/2 teaspoon ground cumin
1/4 teaspoon smoked paprika
1/4 teaspoon kosher salt
1 sweet potato (large, about 1 pound, peeled and sliced into 1/4-inch thick rounds)
1 tablespoon olive oil
1 teaspoon ground cumin
Salt and pepper to taste
1 cup prepared guacamole (homemade or store-bought)
4 large tortillas
3 cups baby spinach
1 large tomato (thinly sliced)
1 small red onion (thinly sliced)

Steps:

Place all of the ingredients, including the liquid from the beans, into a medium saucepan and simmer on low heat for 5-8 minutes, until warmed through. Drain the beans (don't rinse them though!) and set aside.
Preheat the oven to 425°F.
In a large mixing bowl, toss the sweet potato rounds with the olive oil, cumin, salt, and pepper. Spread in an even layer on a baking sheet lined with parchment paper.
Roast the potatoes for 10 minutes, flip them and roast 10-15 minutes more until they are crispy and golden brown on the outside.
Spread the tortillas with guacamole, leaving a 2-inch border. Divide the spinach, sweet potatoes, black beans, tomato, and onion evenly among all 4 tortillas, piling the toppings in the center of each.
To form the wraps, fold two sides of the tortilla over the filling, then roll tightly, ending seam side down. Cut in half down the center to serve.

Nutrition Facts : Calories 328 kcal, Sugar 6 g, Sodium 410 mg, Fat 19 g, SaturatedFat 3 g, Carbohydrate 37 g, Fiber 8 g, Protein 6 g, UnsaturatedFat 14 g, ServingSize 1 serving

FRESH VEGGIE WRAPS

Fresh Veggie Wraps image

These are perfect for a hot day. Eat them for lunch, dinner, or snacks, depending on your dietary needs. Add veggies, swap veggies, or add seasoned rice or quinoa for a more filling wrap. Great to make for parties, as they are easy to make, portable and require no immediate refrigeration.

Provided by MW

Categories Main Dish Recipes Sandwich Recipes Wraps and Roll-Ups

Time 35m

Yield 8

Number Of Ingredients 12

Ingredients

1 ripe avocado - peeled, pitted, and diced
1 tablespoon mayonnaise
½ teaspoon salt
½ teaspoon garlic powder
¼ teaspoon onion powder
⅛ teaspoon cayenne pepper, or to taste
8 (8 inch) flour tortillas
2 tomatoes, diced
1 cucumber, sliced
1 green bell pepper, cut into strips
1 head lettuce, chopped
1 (8 ounce) package fresh mozzarella cheese, sliced

Steps:

Prepare spread: mash diced avocado, mayonnaise, salt, garlic powder, onion powder, and cayenne pepper in a bowl with a fork until well blended.
Assemble wraps: spread tortillas with a layer of avocado spread. Place diced tomatoes, cucumber slices, bell pepper strips, lettuce, and mozzarella cheese slices onto each wrap, leaving about 2 inches of space at the bottom. Fold bottoms up. Roll tortillas over vegetables firmly to enclose fillings.

Nutrition Facts : Calories 315.4 calories, Carbohydrate 35.1 g, Cholesterol 22.9 mg, Fat 14.8 g, Fiber 4.8 g, Protein 11.1 g, SaturatedFat 5.7 g, Sodium 440.9 mg, Sugar 3.7 g

Tips:

Prep your veggies: Wash and chop your veggies before you start cooking. This will save you time and make the cooking process easier.
Use a large skillet: A large skillet will give you plenty of room to cook all of the veggies without overcrowding them.
Cook the veggies in batches: If you're using a lot of veggies, cook them in batches so that they don't get overcrowded and soggy.
Season the veggies well: Don't be afraid to add plenty of spices and herbs to your veggies. This will help them taste their best.
Use fresh tortillas: Fresh tortillas will make your wraps more flavorful and pliable.
Warm the tortillas before using: Warming the tortillas before using will make them more pliable and easier to roll.
Fill the wraps generously: Don't be shy about filling your wraps with plenty of veggies, beans, and cheese.
Serve the wraps with your favorite toppings: Serve the wraps with your favorite toppings, such as guacamole, salsa, sour cream, or shredded lettuce.

Conclusion:

Southwestern veggie wraps are a delicious, healthy, and easy-to-make meal that is perfect for lunch or dinner. They are packed with fresh veggies, beans, and cheese, and they can be customized to your liking. With a little planning, you can have a delicious and satisfying meal on the table in no time.