It’s hard to go wrong with a wrap. For one thing, it’s a great meal if you have kids (or, if you’re like me, are still really quite childish) since it’s a fun “make you own” experience. Also, wraps are quite forgiving: Fix up a bunch of filling options and fill your boots, as it were. These black bean, veggie wraps make the perfect summer meal or picnic idea!
That being said, while you can put just about anything you want into a wrap, you still need to consider how the flavors will combine. Also, you need to find the balance between having a wrap that’s too dry and takes an eternity to chew through verses one that ends up a soggy mess on your plate.
Last night, I hit upon a great combination…so much so that it was requested for dinner again tonight! Enjoy.
- Prep time: 1.5 hours
- Should feed 4; adjust portions as required
- 2 cups black beans
- 1-2 cups brown rice
- 1-2 medium yams
- 1-2 medium onions
- 3-4 ears of corn
- 1 cup shredded purple cabbage
- 2 cups shredded romaine lettuce
- Tortillas (8 or 10 inch)
- Tortilla chips
- If you’re not using canned, you’ll need to prepare your beans. As this takes a number of hours, I usually make big batches, which I freeze in portions and then defrost when required.
- Fresh is always best but if you lack time to make the guacamole and the salsa, use store bought.
- Make the rice.
- Roast the yams:
- Cut into largish chunks;
- Toss in a bit of olive oil, paprika, garlic (or garlic salt), and salt;
- Roast at 350 in a foil covered oven pan for 30 minutes or until tender.
- Caramelize the onions:
- Add thinly sliced onions to a large skillet on low and cover;
- Let simmer, stirring occasionally to keep onions from sticking (when lifting the lid, try to avoid the moisture on the underside from dripping back into the pan; lift it straight up and then away and place on a tea towel, which will absorb the liquid);
- Once the onion starts softening, stir in a bit of olive oil and salt and resume cooking and stirring until onions are the color and consistency to your liking (all told, about 20-30 minutes).
- Cook the corn.
- Chop the cabbage and romaine.
- Warm the tortillas till they’re nice and soft, either in a covered pan on low, or in a warm oven on an oven pan covered with a tea towel. Be careful not to warm them too long or at too high of a temp or else they’ll harden up before you have a chance to fold them up.
How you assemble your wrap is entirely arbitrary, but if you’re new to this game…
- Mash several yam chunks in a strip in the middle of your tortilla
- Add a layer of rice
- Spread some guacamole over the rice
- Add a layer of beans
- Sprinkle on corn, cabbage, and onions
- Spoon on salsa
- Finish with a layer of lettuce
- Attempt to close. (I’ve never been very good at it and just fold up one end and then fold over each side, leaving the top open. If you think you need help, ask the Google.)
- Once your wrap is done, grab some tortilla chips and fight off everyone else for the remainder of the guacamole.
- Go sit down and realize you ate too much but it was so good.