Grilled Vegetable Wrap
Hot off the grill or fresh from the skillet, vegetable wraps are an easy and fun way to feed the family fast. Try this meatless version – made with the goodness of GOYA® Refried Beans – or add leftover meat or poultry from last night’s dinner!
Total Time
30m
Prep Time:15m
Yields:4 Servings
Ingredients
1
<p><span>medium red pepper, thinly sliced (about 1½ cups)</span></p>
1
<p><span>medium yellow bell pepper, thinly sliced (about 1½ cups)</span></p>
1
<p><span>red onion, thinly sliced (about 2 cups)</span></p>
1
<p><span>large zucchini, cut into ¼” rounds (about 2 cups)</span></p>
2 tbsp.
2 tbsp.
1 packet
1 can
(16 oz.)
GOYA® Refried Pinto Beans – Traditional, or <a href="/en/products/reduced-sodium-refried-pinto-beans/" title="Reduced Sodium Refried Pinto Beans">GOYA® Reduced Sodium Refried Pinto Beans</a>
8
GOYA® Flour Tortillas – Soft Tacos, warmed according to package directions
GOYA® Salsa Pico de Gallo – Mild, (optional)
Directions
Step 1
<p>In medium bowl, combine red pepper, yellow pepper, onion and zucchini. Add olive oil, Sazonador Total and Sazón; stir to combine. Set vegetables aside.</p>
Step 2
<p>Heat large, nonstick skillet over medium-high heat. Add vegetables. Cook, stirring occasionally, until crisp-tender, about 10 minutes. Alternately, heat grill over medium-high heat. Wrap vegetables completely in foil. Grill, flipping vegetable packet once, until tender, about 20 minutes.</p>
Step 3
<p>Spread 2 tbsp. refried beans on tortilla. Top with ¼ cup cooked vegetables and pico de gallo, if desired; repeat with remaining ingredients. Fold over tortillas and serve.</p>
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Grilled Vegetable Wrap
Prep Time: 15m
Total time: 30m
Yields: 4 Servings
<p>Hot off the grill or fresh from the skillet, vegetable wraps are an easy and fun way to feed the family fast. Try this meatless version – made with the goodness of GOYA® <a title="Refried Beans Mexican Style" href="umb://document/9ed05d284bff4e56aeaa5388ab646ef7" data-id="4846">Refried Beans</a> – or add leftover meat or poultry from last night’s dinner!</p>
Ingredients
1
<p><span>medium red pepper, thinly sliced (about 1½ cups)</span></p>
1
<p><span>medium yellow bell pepper, thinly sliced (about 1½ cups)</span></p>
1
<p><span>red onion, thinly sliced (about 2 cups)</span></p>
1
<p><span>large zucchini, cut into ¼” rounds (about 2 cups)</span></p>
2 tbsp.
2 tbsp.
1 packet
1 can (16 oz.)
GOYA® Refried Pinto Beans – Traditional, or <a href="/en/products/reduced-sodium-refried-pinto-beans/" title="Reduced Sodium Refried Pinto Beans">GOYA® Reduced Sodium Refried Pinto Beans</a>
8
GOYA® Flour Tortillas – Soft Tacos, warmed according to package directions
GOYA® Salsa Pico de Gallo – Mild, (optional)
Directions
Step 1
<p>In medium bowl, combine red pepper, yellow pepper, onion and zucchini. Add olive oil, Sazonador Total and Sazón; stir to combine. Set vegetables aside.</p>
Step 2
<p>Heat large, nonstick skillet over medium-high heat. Add vegetables. Cook, stirring occasionally, until crisp-tender, about 10 minutes. Alternately, heat grill over medium-high heat. Wrap vegetables completely in foil. Grill, flipping vegetable packet once, until tender, about 20 minutes.</p>
Step 3
<p>Spread 2 tbsp. refried beans on tortilla. Top with ¼ cup cooked vegetables and pico de gallo, if desired; repeat with remaining ingredients. Fold over tortillas and serve.</p>
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