vegan southwestern wrap

Eating healthy and vegan for breakfast doesn’t mean you’re stuck with eating just oatmeal or flax cereal, and lunch doesn’t always have to be a veggie burger. Here’s an old standby with a vegan twist and a southwestern kick.


1/3 cup of rinsed organic canned black beans (BPA-free)

1 handful of organic spinach

1 Ezekiel wrap (big or small depending on how hungry you are)

1 tablespoon of organic medium salsa (use mild if you don’t like spicy things)

1/4 cup of chopped or sliced organic red, yellow or green bell peppers

1 tablespoon of chopped onion (whichever color you like)

1/2 teaspoon of minced garlic

1/2 teaspoon of EVOO

Sprinkle each of chili powder and red pepper (optional) 

Quick Directions:

If you don’t want to measure things out, or are in a hurry in the morning, just heat the wrap and beans separately for a bit then throw all the ingredients in and go!

For a slower, more detailed description:

Heat omelet or sauté pan at medium heat. Add EVOO and garlic and onions. Sauté until the onions are translucent.

Sauté peppers and add a dash of salt and pepper to taste.

Add a little chili powder and red pepper to the beans then heat in the microwave for around 20 seconds (shouldn’t bubble) Feel free to omit if you like things milder.

Heat the wrap in the microwave until warm, around 1 minute.

Fill the wrap with the beans, peppers, onions etc and top with cool salsa.