Peruvian Style Veggie Wrap
These vegan veggie wraps are packed full of flavor and nutrition, Peruvian Style. Perfect for when you need a quick, but healthy, fix.
PREP TIME 40 minutes
COOK TIME 10 minutes
INGREDIENTS
- 1 small-medium yam or sweet potato, diced (about 1–2 cups)
- olive oil
- salt and pepper to taste
- ——-
- 3/4 cup dry quinoa (or sub rice)
- 1 1/2 cups water
- ——–
- 1 tablespoon olive oil
- 1/2 onion, diced
- 4 cloves garlic, rough chopped
- 1 ear of corn, (1 cup corn kernels, or sub 1 cup frozen corn, or 1 cup diced zucchini)
- 1 red bell pepper, diced
- 1 poblano chili
- 1/2 teaspoon salt
- 1 teaspoon cumin
- 1 teaspoon cilantro
- 1/2 teaspoon dried oregano
- 1 can refried black beans (or see notes)
- 1 tablespoon oil
- 1 /4 teaspoon salt
- 1/2 teaspoon chili powder
- 1/2 teaspoon cumin
Preheat oven to 425F and gather ingredients & cut veggies.
BAKE SWEET POTATOES: Dice the sweet potatoes into 1/2 inch cubes and place on an oiled baking sheet. Spread out the diced sweet potato, sprinkle with salt and pepper, and bake in the middle of the oven until crispy and tender, 20-25 minutes.
COOK QUINOA: At the same time, bring quinoa, water, and a dash of salt to boil in a medium pot. Once boiling, cover, turn heat to low, and cook until all the water is gone which will take about 15 minutes. Turn heat off and leave covered. Fluff before serving.
SAUTE FILLING: Also at the same time, in a large skillet, heat oil over medium-high heat. Sauté onions 2-3 minutes until they just begin to soften. Add garlic, corn and peppers and lower heat to medium, sauté until tender for about 10 minutes. Season with the salt, cumin, cilantro and oregano and set aside. When the sweet potatoes are tender add them to the veggies.
WHIP THE BLACK BEANS: Place 1 can refried black beans into a medium pot and break them up with a fork. Add 1/4 cup water (or more) to loosen. Gently warm over medium-low heat, whipping with a fork until they are smooth and creamy. Add a drizzle of olive oil, salt and spices. If you don’t care about it being “vegan” stir in grated melty cheese or a dollop of sour cream for extra richness. Whip with a fork until creamy and flavorful. Cover and turn heat off.
DRIZZLE WITH PERUVIAN GOURMET GREEN SAUCE: Drizzle as much Peruvian Gourmet Green Sauce as you like over top and prepare for flavor that is just as immense as it is healthy.
Enjoy!