Veggie Fajitas (or Wraps)

Serves 4 | Prep Time: 15 minutes | Total time: 20 minutes

Note: If you choose to serve this as a wrap instead of a fajita, replace the 10-inch tortilla with the 12-inch size.

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Ingredients

1 can black or pinto beans

1 clove of garlic

3 TB olive oil, divided, with more for drizzling

1-2 tsp soy sauce

1 tsp liquid smoke

2 medium onions

1 bell pepper

1 lime

1/4 tsp dried oregano

1 tsp smoked paprika

2 tsp chili powder (optional)

8 10-inch whole wheat tortillas

Toppings:

Crushed pepper flakes

salsa

sour cream

shredded cheese

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Method

1. Drain and rinse the beans and mince the garlic. Place a saucepan over a medium heat and add 1 TB of olive oil. When it is warm, add the garlic and saute for a minute until it is translucent. Add the beans, soy sauce, and liquid smoke plus 2 TB of water. Mash the beans with a potato masher or blend with a stick blender to make a thick puree. Turn heat to warm.

2. Peel and thinly slice the onion. Wash and thinly slice the bell pepper. Squeeze the lime juice into a small dish. Measure out the spices into a small dish. Set aside.

3. Heat 2 TB of olive oil in a skillet over medium-high heat. Put the onion and pepper slices into the skillet and stir to coat all sides with the oil. Add the spices and cook, stirring frequently until everything is soft and slightly browned, about 15 minutes. Pour the lime juice (about 2 TB) into the sizzling skilet and remove from heat.

4. Warm tortillas in the microwave for 15 seconds. Spread 1-2 TB of the refried beans in the center of each tortilla and divide the vegetables evenly between the tortillas.

5. Add desired toppings at the table.

6. If serving as a wrap, add desired toppings in your cooking space and then fold each tortilla about 1/4 of the way in on the each side. Fold the bottom up and roll all the way to the top. Cut in half and secure with toothpicks as desired.

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