Last night I was in Orlando with my mom for my sister’s birthday. We went shopping and then meet a few of her friends at Bonefish Grill for dinner. Usually one of my favorite places when I am eating meat I perused the menu the night before to see what they had to offer me. Wow the options were pretty limited. One meatless appetizer, edamame, and the only other meatless dishes were the side salads.
My sister ordered the calamari which comes with a few fried peppers, I asked for extra peppers and the waitress hooked it up. It was pretty much like getting two appetizers. Tons of peppers and calamari made everyone at the table happy. For my main course I went with the Florida Cobb Salad minus the chicken. Ordering it without the chicken saved me $6 and it was plenty filling after eating all those peppers and bread. It was actually a delicious salad that I would have never ordered before at Bonefish. Usually I am all about a fresh piece of fish or their steak.
This month has been an adventure. Finding new favorites at restaurants and creating so many different meatless dishes at home.
This Southwestern Black Bean Wrap is yet another recipe from the Junior League Make a Meal event. I was trying to create a filling meal without the meat for them. Which happens to go perfectly with this month’s meatless challenge. I have had a few of these for lunch or dinner over the past month.
Of course we got the where’s the meat or where’s the protein questions from the kids at the event, but they were surprised to learn this wrap is packed full of protein between the hummus, black beans, and cheese. And has a variety of vitamins and minerals from the spring mix and pico de gallo.
- 4 large flour tortillas (can use regular or flavored such as sun dried tomato, spinach, etc)
- ½ cup roasted red pepper or jalapeno hummus
- Spring mix
- 1 can black beans, drained
- 1 chopped avocado
- 1 cup easy pico de gallo
- 1 cup shredded cheese
- Spread each tortilla with 2 tablespoons of hummus. Layer with spring mix.
- Divide black beans and avocado evenly among the four wraps. Top each with ¼ cup easy pico de gallo and ¼ cup shredded cheese.
- For each wrap, fold two sides of wrap over filling, then roll tightly, ending seam side down.
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