This is one of the first things we learned to cook once going WFPB. The beauty is that it is easy and requires no oil. Here is what I used in this recipe (you can substitute a lot in this recipe)
- 1 8 oz can of Enchalada sauce (pock you heat level)
- Bag of 3 Color Peppers & Onion Blend Frozen
- Purple Cabbage (1-2 hand fulls chopped)
- Can of Corn
- 1/2 Can of Black Beans
- Tsp of Fennel Seed
- Tsp of Flax Seed
- Chopped Spinach
- A good Flax Seed Wrap (or whatever you prefer)
- Green Onions
Put into your Wok and cook at 7/10 on your stove:
- 3 Color Frozen Pepper/Onion Blend
- Chopped Cabbage
- Can of Corn
Saute using the water that is created from the frozen vegetables until they are thawed and wilted.
Add Spinach, then cook for a bit longer. To soak up the water, add Fennel Seeds and Ground Flax Seed. Then add basil and Black Beans. Cook a bit longer then ad 1/8 can of Enchalada Sauce. Cook for another 5 minutes.
Preheat Oven to 400. Put parchment paper over a pan. Take a spoonful or two and put onto wrap. Wrap it up and place on the pan.
Fill the pan with wraps (makes about 6). Pour the rest of the Enchalada Sauce over each wrap and add green onions. Bake for 15 minutes. Put it an a plate and enjoy. Can be messy if you put too much mix in the wrap. Bring a fork if needed. One of our favorite dishes.
These are Oil Free (unless you buy wraps with oil in it) and have a bit of all the good stuff in it. I put Tapatio Hot Sauce on top:
We hope you like them!