Grilled Vegetable Wrap with Peppers, Zucchini and Beans

Hot off the grill or fresh from the skillet, these vegetable wraps are an easy and fun way to feed the family fast! This vegan recipe gets protein from refried beans and is packed with tasty vegetables, including red peppers, yellow peppers and zucchini. This meal is quick, nutritious and delicious!

This recipe comes to us from Goya.

Want more meatless recipes like this? Subscribe to our newsletter for a weekly selection of plant-based recipes delivered right to your inbox!

For more recipes with bell peppers, click here.

Prep time: 15 minutes

Total time: 30 minutes

Serves 4

Ingredients:

• 1 medium red pepper, thinly sliced (about 1½ cups)
• 1 medium yellow bell pepper, thinly sliced (about 1½ cups)
• 1 red onion, thinly sliced (about 2 cups)
• 1 large zucchini, cut into ¼” rounds (about 2 cups)
• 2 tbsp. Goya extra virgin olive oil (or similar)
• 2 tbsp. Goya Sazonador total (or similar)
• 1 packet Sazón Goya with saffron (or similar)
• 1 can (16 oz.) Goya refried pinto or black beans (or similar)
• 8 Goya soft tacos – flour tortillas, warmed according to package instructions (or similar)
• Goya Pico de Gallo, optional (or similar)

Directions:

1. In medium bowl, combine red pepper, yellow pepper, onion and zucchini. Add olive oil, Sazonador Total and Sazón; stir to combine. Set vegetables aside.

2. 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.

3. 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.