|Nutrition Facts (per serving)|
|Amount per serving|
|% Daily Value*|
|Total Fat 20g||26%|
|Saturated Fat 4g||21%|
|Total Carbohydrate 112g||41%|
|Dietary Fiber 34g||122%|
|Total Sugars 12g|
|Vitamin C 275mg||1,375%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
Rip Esselstyn, author of The Engine 2 Diet calls this recipe the "Almighty Healthy Sandwich Wrap" and observes that "Our very own Station 2 won the 2003 Austin Fire Department’s Healthy Wagon Contest with this very healthful and tasty lunch/dinner wrap. The judges included three experts—the Fire Department’s in-house health specialist, a local representative from the American Heart Association, and a member of the Mayor’s Council for Physical Fitness."
This vegetarian and vegan black bean and hummus sandwich wrap recipe is reprinted with permission from The Engine 2 Diet, by Rip Esselstyn.
1 medium onion, chopped
1 bell pepper, seeded and chopped
4 ounces sliced mushrooms
3/4 cup canned corn, rinsed and drained
8 ounces roasted red pepper roasted hummus
2 large whole grain wraps
3/4 cup canned black beans, rinsed and drained
1 pepper roasted poblano pepper, cut into strips
4 cups fresh spinach
Gather the ingredients. Preheat oven to 450 F.
Sauté the onion until translucent. Add the bell pepper and cook for 2 to 3 minutes.
Add the mushrooms and corn.
Spread a layer of hummus on the wrap.
Add the sautéed vegetables, beans, poblano strips, and fresh spinach.
Roll into a burrito.
Place on a baking sheet, seam side down, and bake for 8 to 10 minutes.
Serve the wrap warm, and top with guacamole and salsa.
You can use store-bought or homemade hummus for this recipe.