Snowed in today (for those of you in New England!) and never got to the store yesterday? Need a quick meal for dinner tonight? This recipe for Mexican Skillet Wraps is a very easy and hearty vegetarian dinner that uses some basic ingredients you may already have in your pantry- no trip to the store required! The great thing about this recipe is its so versatile. Don’t have red kidney beans but have chick peas or white northern beans? Use those instead. Swap out the frozen corn for frozen peas or lima peas if that is what you have on hand. Its New England, its a snow day and its time to improvise!
I just made this meal on Sunday for my family as a late lunch/early supper when I just could not face going to the grocery store on a weekend afternoon. My kids all love it and it tastes great the next day for a leftover lunch too! We have received lots of positive comments from our members when we use it on our menu plans. AND, did we mention how budget friendly this dinner is??
1 to 2 tbsp olive oil
2 garlic cloves, thinly sliced or minced
1 green pepper, chopped
14.5 oz black beans, rinsed & drained (or use another variety of beans)
14.5 oz red kidney beans, rinsed & drained (or use another variety of beans)
1 medium onion, chopped
10 frozen corn (or can use peas, lima beans, carrots, etc)
1 cup salsa (we used mild)
2 tomatoes, chopped
1 cup shredded cheddar cheese (we used low fat)
1 package tortillas, if you want to do these as wraps. It is also great on its own too!
sour cream, optional
Heat oil in large skillet and add garlic. Cook for few minutes and then add all other ingredients to skillet, EXCEPT cheese and tomatoes. Simmer on medium/low for 5 minutes, covered. Uncover & cook for 5 to 8 minutes more. Remove from heat, stir in cheese & tomatoes. If doing wraps, warm tortillas according to package instructions. Spoon mixture down middle of tortilla, top with some sour cream if using, and roll up! Perfect with a simple side salad or a side of baby spinach!