Black Bean Fajita Wrap

Good evening! The week has been a little hectic, and I honestly don't even know why. A lot has been on my mind lately, I guess. I have a big class presentation next Monday that has literally been consuming every bit of me. I graduate in approximately 1 1/2 months..which is not only exciting, but nerve-wracking as well. 

Anywayyyzzz this is a little creation I made at work- in this picture, the wrap is not necessarily gluten free, but obviously a corn tortilla could work or any gluten free tortilla would make do. 

Also another little note to this delicious fajita- the amounts miggghhttttttt be a little off because I make these for approximately 6-8 servings at good ol' Cafe Laura :]

Black Bean Fajita Wrap

glutenfree~vegan

2 corn or gluten-free tortillas

1-15oz can black beans, rinsed and drained

2 peppers (I would do 1 red and 1 yellow- it'd be pretty!), sliced and seeded

1 red onion, sliced

2 cups romaine lettuce, chopped

1 tablespoon chalula's hot sauce

1/2 jar tostito's mild salsa

1 tablespoon vegetable oil

salt and pepper, to taste

1. Saute the peppers and onions in a large skillet pan with the vegetable oil, hot sauce, salsa, salt and pepper

2. Put in a container, unopened, and let it cool. 

3. To assemble, place tortilla flat. put however much lettuce you want in the middle, then take however much black beans on top of lettuce, then your cooled fajita mixture. wrap it up and cut down the middle!

Roasted Vegetable Medley

I've decided that since I do so much creating recipes at work, that I'm going to put all my creations on my blog! Granted, majority of them are not gluten free because they are on sandwich breads, but this one would be a perfect way to add vegetables as a side! Once again, for the portions, they're going to be off, since we make them in bulk. 

Roasted Vegetable Medley

glutenfree~vegan

serves 8

2 red onions, sliced

4 red bell peppers, ends cut and sliced into rings

6 carrots, sliced

3 zucchini, sliced

3 squash, sliced

1/4 cup herbes d' provence

1/8 cup olive oil

1/4 cup balsamic vinegar

salt and pepper, to taste

in all honesty, for this part I would eyeball it and do it to your taste preference- i love balsamic so I have more!

1. Preheat oven to 350 F

2. Put all your sliced vegetables in a large mixing bowl. Add in your olive oil, herbes d' provence, balsamic vinegar, salt and pepper. Mix around with your hands

3. Bake for 10-15 minutes, until the carrots are nice and tender. 

4. Use it as a side of vegetables, put it on a sandwich, or complement with a salad or starch!