Wraps are so versatile. You can find all kinds of foods that go really well together in a wrap. The prep for this meal can help you to prepare some roast veg for meal another day, too! Like the roast veg lasagne recipe (see the recipe here).
vegan, dairy-free, nut-free, can be made with gluten-free wraps
1/2 small eggplant, diced
1/2 small sweet potato, diced
1/2 small zucchini, diced
1/2 capsicum, cut into strips
1 small onion, cut into wedges
spray olive oil
1 cup brown (or black) rice
1/4 cup coriander
zest of 1 lemon
1 small cob of corn, kernels sliced off
2 cups vegetable stock (or 2 tsp Massel Stock Powder mixed in 2 cups of warm water)
1 cup canned black beans, rinsed
4 wholemeal tortillas
Step 1 - Preheat oven to 200C (400F) and place the diced vegetables, capsicum and onion on a lined oven tray and spray with olive oil and sprinkle with salt. Bake for 20 minutes, turning half way and respray with the oil. Set aside when done.
Step 2 - Meanwhile, in a medium saucepan add the rice to the stock with the coriander, zest, cumin and smoked paprika. Bring to the boil and then reduce the heat and simmer covered for 25 minutes. Remove from the heat and let sit for 5 minutes.
Step 3 - Place a tortilla on a plate and fill with the roast vegetables, rice and beans. Wrap and enjoy!