Vegan Recipe: Baja Vegetable Wraps

Baja Vegetable Wraps

Photo credit: Susan Voisin of


By Mary McDougall

Here is a simple, healthy recipe from Dr. McDougall’s Starch Solution that can be packed for lunch. These wraps can make a week’s worth of quick-fix lunches. Simply refrigerate in a covered container for up to 1 week and warm before serving, either in a saucepan over medium heat, stirring, or in a microwave oven. Set aside some of the cilantro to add just before serving. For variety, you can try serving the filling over baked potatoes or cooked whole grains. Prep: 20 minutes | Cook: 20 minutes

Ingredients, Serves 6 to 8

1 onion, chopped
1 green bell pepper, chopped
1 carrot, halved lengthwise, then sliced
1 clove garlic, crushed or minced
½ cup vegetable broth
1 bunch scallions (green and white parts), cut into 1 inch pieces
1 ½ cups sliced Napa cabbage
1 tablespoon reduced-sodium soy sauce or Bragg’s Liquid Aminos
1 teaspoon chili powder
1 teaspoon oregano leaves
2 cups chopped fresh tomatoes
2 cups chopped fresh spinach (packed)
2 15 ounce cans black beans, drained and rinsed
½ cup salsa fresca
1-2 tablespoons chopped fresh cilantro
Tabasco or other hot sauce (optional)
6 to 8 tortillas, warmed


Put the onion, bell pepper, carrot and garlic in a large saucepan. Add the vegetable broth and cook over medium heat, stirring occasionally, until the vegetables begin to soften, about 5 minutes. Add the scallions, napa cabbage, soy sauce, chili powder and oregano and cook, stirring occasionally for 10 minutes. Add the tomatoes, spinach, beans and salsa and cook 5 minutes longer. Remove the saucepan from the heat and stir in the cilantro and hot sauce to taste.

Put a warm tortilla on a plate, spoon the filling across the center, roll up, and eat!

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