The Orange Slate

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Monday Meal: Veggie & Bean Wrap

July 18, 2011

Sometimes, after a long day, dinner needs to not only be quick but substantial. This can be accomplished easily by modifying a quesadilla.

2 flour tortillas
1 bell pepper, thinly sliced
1/2 an onion
1 can of refried black beans
1/4 cup of extra sharp Cheddar cheese, finely grated
2 tbls.  of milk
1 tbls.  olive oil
Additional extra sharp Cheddar cheese, finely grated

Turn heat on medium and pour olive oil into pan. While the oil warms, prepare peppers and onion. Saute on medium heat in olive oil until peppers are soft and flexible and onions are transparent.

While the vegetables are heating, heat the refried beans, milk, and cheese in another pan over medium heat. Remove the vegetables from the pan and allow tortillas to warm in the pan on low heat.

Sprinkle cheese lightly in a line down the center of each tortilla, leaving about half an inch of space between the top and bottom edges and the cheese.

Add a layer of beans on top of the cheese. Add sauteed vegetables. Tightly wrap tortilla around the cheese, beans, and vegetables.  Repeat for the second tortilla. Place both wraps back in the pan and cook on medium heat until cheese is fully melted and tortilla begins to brown.