• Ingredients
  • 2 tablespoons canola oil (or other vegetable oil)
  • ½ onion, chopped
  • 1 green pepper, chopped
  • 2 cups chopped cabbage (1/3 or ½ of a small head)
  • 15 oz. canned pinto beans, rinsed and drained
  • ¼ cup barbecue sauce
  • Dash of black pepper

Directions:

Heat a large skillet over medium-high heat. Add oil, then chopped onion and pepper. Stir for 1 or 2 minutes. Add

Cabbage and stir-fry mixture for about 4 minutes, until starting to soften. Add beans, barbecue sauce and pepper, then

Stir until heated throughout.

Put one cupful into whole wheat tortilla. Fold and eat.

Cooked rice, quinoa, and/or cheese can also be added when folding the tortilla.

You can also stir-fry chopped broccoli, kale, and other veggies with the onion and pepper mixture.

A little bit of meat can be added. Stir-fry uncooked meat first, then add veggies when the meat’s about 2/3 cooked.

If using leftover meat, like chicken or beef, add it after cooking the veggies because you’re just reheating the meat.

Instead of using pinto beans and BBQ sauce:

Asian Dish: 

  • Use black beans and teriyaki sauce or oyster sauce.

 



Mediterranean

  • Saute 2 cloves minced garlic with onions and peppers. Add garbanzo beans and 2 small chopped tomatoes (liquid drained off). Top with crumbled feta cheese.