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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!
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
2 tbsp.
GOYA® Sazonador Total
1 can (16 oz.)
GOYA® Refried Pinto Beans -Traditional or GOYA® Refried Black Beans
8
GOYA® Soft Tacos - Flour Tortillas, warmed according to package directions
GOYA® Pico De Gallo (optional)
You are now able to buy this recipe’s ingredients online! After you select your market, you decide if you want to have your items delivered or if you want to pick them up in store!
Learn How It WorksDirections
Step 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.
Step 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.
Step 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.
You are now able to buy this recipe’s ingredients online! After you select your market, you decide if you want to have your items delivered or if you want to pick them up in store!
Learn How It WorksNew from Goya
Recipe Tags
Appetizers & Snacks Breakfast & Brunch Salads Main Dishes Side Dishes Desserts & Drinks BBQ & Grilling Game Day Movie Night CIA Recipes Main Dishes Side Dishes Salads Desserts & Drinks Appetizers & Snacks Summertime Caribbean Mexico South America Central America Spain Under 40Recipe Reviews
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