Recipes
Roasted Eggplant & Pinto Bean Autumn Wrap
Uses: eggplant, pinto beans, tomato, flour tortilla
Ingredients:
- 1 flour tortilla
- 3/4 cup diced eggplant
- 1/3 cup pinto beans
- 1/3 tomato, diced
- 1 teaspoon oil
- Cumin, oregano, and black pepper
- Small amount of salt
Instructions:
- Heat the oven to 425°F. Toss eggplant with oil, cumin, oregano, black pepper, and a small amount of salt. Spread on a small sheet pan and roast for 15 to 20 minutes until tender and browned.
- Warm the pinto beans in a small saucepan or skillet with 1 tablespoon water and a pinch of cumin.
- Warm the tortilla until flexible. Spoon the roasted eggplant and beans down the center, then add fresh tomato.
- Fold in the sides and roll tightly. Return the wrap to a dry skillet for 1 minute per side if you would like the outside lightly toasted.
Good for: A satisfying vegetarian lunch with creamy beans and deeply flavored roasted eggplant.
Optional: Add shredded cheese before rolling, or a few finely chopped jalapeño pieces for heat.