Quick Easy Bean Chickpea Tomato Tortilla Wraps Recipe By Tasty Recipes

BUFFALO CHICKPEA WRAPS RECIPE BY TASTY

Steps:

• In a large saucepan, heat the olive oil over medium heat. Once the oil begins to shimmer, add the chickpeas and cook until lightly browned, 2-3 minutes.
• Add the garlic powder, salt, and buffalo sauce and cook for 2 more minutes, until the sauce thickens and the chickpeas have browned. Set aside.
• In a small bowl or liquid measuring cup, combine the hummus, lemon juice, and water and whisk thoroughly.
• To assemble a wrap, top a tortilla with romaine, chickpeas, tomatoes, and red onion, then pour on the dressing.
• Fold in the sides of the wrap and roll up like a burrito. Cut in half.
• Enjoy!

QUICK & EASY BEAN, CHICKPEA & TOMATO TORTILLA WRAPS RECIPE BY TASTY

Steps:

• Fry onions and garlic in 2 tbsp vegetable oil until well-caramelized.
• In a separate cup, pour half of a cup of boiling water on a half of a cube of a veggie/beef/chicken stock. Mix until dissolved.
• Crush the canned tomatoes with your hand and empty (with liquid) into the pan of onions and garlic. Cook on medium heat, then add stock and let slightly reduce, stirring intermittently. Season with salt, pepper, and sugar.
• Add chickpeas to the pan and after two minutes, add kidney beans. Boil for two minutes, checking for desired consistency.
• Remove from heat and stir in the desired amount of freshly-chopped parsley.
• Toast a tortilla wrap in a pan on low heat until slightly crisp. Then, fill with bean mixture, garnish with fresh parsley, and roll into a wrap. with some of the beans on the tortilla wrap, sprinkle some more fresh parsley and roll it into a wrap.
• Serve warm.

VEGAN ENCHILADAS RECIPE BY TASTY

Steps:

• In a medium saucepan, whisk together oil and flour over low heat. Add spices and mix together.
• Slowly add the veggie broth and chili powder while whisking continuously. Let simmer for a few minutes until it begins to thicken slightly.
• In a separate pot, lightly sauté the onion and peppers for a few minutes, before adding the zucchini, and finally the black beans. Season with pepper and a pinch of salt.
• Soften the corn tortillas by wrapping in a damp paper towel and microwaving for 10 seconds.
• Next, spread some of the sauce over the tortilla, and add the filling. Roll and place lined up in a baking dish. Pour the rest of the sauce over the enchiladas. Sprinkle with olives and green onions.
• Cover with foil and bake at 350˚ (177˚C) for 20 minutes.
• Soak cashews in hot water for 10 minutes (microwave works) add salt and lemon juice. Blend until creamy.
• Serve with avocado, cilantro, and a dollop of non-dairy sour cream.
• Enjoy!

STUFFED ZUCCHINI RECIPE BY TASTY

Steps:

• In a large pot, boil 1 cup (240 ml) water with rice for 8 minutes. Then, drain the water and, in the same pot, add all of the ground beef mixture and stir well.
• With a sharp mandolin, peel even strips of the zucchini, cover with salt for 5 minutes (to draw out moisture), then rinse.
• Place 1 tsp ground beef mixture on each layer of zucchini, roll into a sphere, and place roll back into the pot. Repeat with remaining zucchini strips.
• Combine sauce ingredients in a separate bowl. Then, pour half of the sauce onto the rolls and cook on the stovetop for 20 minutes on medium heat.
• Add the remaining sauce and finish off the dish in the oven at 350°F for 20 more minutes.
• Serve warm.