I’m thinking of pitching a competition show to the Food Network called What Can You Make From Leftover Ingredients In Your Refrigerator? I feel like it would catch on like gangbusters, don’t you? While this is generally a competition I have with myself in the privacy of my own home, I would love to see what others do with the extra food they have in their fridge or the tiny amounts leftover from a recipe. I for one am the queen of having 1/2 cup of this and a few tablespoons of that sitting in my refrigerator begging to be used.
Peering into my fridge at this very moment, I see a container with about 2 teaspoons of almond butter in it, maybe a teaspoon of mustard in a jar and a bit of leftover coconut milk from some Vegan Whipped Coconut Sweet Potatoes in my Wean Green glass containers. I would have lost this week’s challenge of my competition show if that’s all I had in my fridge, but my point is that I hate wasting food or throwing out even the smallest amount of food, so I always try to come up with recipes using whatever I have on hand.
Today’s recipe resulted from one of those days. With the cup of leftover beans, 1/2 a bell pepper, two tortillas and handful of cilantro I had lying around, I made these Mexican Bean Tortilla Wraps for school lunch. They’re extremely simple to make and easy to hold, making them super kid friendly.
The next time you’ve got a hodgepodge of leftovers on hand try tossing them together to play my game and let me know what you come up with — maybe I’ll feature your recipe here on Weelicious!
Mexican Bean Tortilla Wraps
- 1 cup cannellini beans, drained and rinsed
- 1/2 cup diced red bell pepper
- 1 tablespoon roughly chopped cilantro
- 1 teaspoons veganaise or mayonnaise
- 1/2 teaspoon kosher salt
- 2 corn or flour tortillas
- In a bowl, combine the beans, bell peppers, cilantro, mayonnaise and salt. Mash with a fork until desired consistency is reached and the ingredients are thoroughly combined (I like to leave it chunky).
- Spread half of the mixture on each tortilla and roll them up like burritos.
I might be the odd one out, but my four kids and I did not care for these. Tasted a little blah with salt added. I thought they were ok, but the kids didn’t take more than 2 bites each. I don’t think we will make these again, but thanks for the recipe. I always love trying them out!
So easy and delicious. Great recipe Catherine. xx
So simple! And I’m loving watching itty bitty Chloe make pancakes with you next to my comment right now…..I can’t believe how much she’s grown!
These looks so scrumptious! I love using times 2 ingredients!
And always list “Accompaniments” at the bottom of these leftover creations so they will be even fancier!
Great idea on a show. I’d watch it 🙂
“1 teaspoons” of mayo seems a little … arbitrary? Could that be a typo?
Great idea. I’ve got some leftover black beans, which I’ll sub for the cannellini beans. Any suggestions on an alternative to mayo for this dish?
Yippee I have everything to make these today. Lunch solved. Thanks, Catherine!
This is great! I had to sub navy beans as I didn’t have cannellini., and had green pepper on hand, no red. Thank you for yet another versatile, simple and delicious recipe!
Looks like prickly pear fruit, or dragon fruit to me. 🙂
what are those pink squares next to the wrap?