Learn how to make this tasty on-the-go recipe in less than 10mins. You’ll absolutely want to try this for yourself!🌯💛
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RECIPE:

Have ready half a dozen whole wheat tortillas.

Process on pulse, in food processor with an S blade:
2 C cooked, cold, black or pinto beans(you may use canned)
2 C coarse chopped potato
1 large chopped roma tomatoes
1/2 onion, chopped coarse
3/4 C corn (fresh, frozen, canned)
1 green, yellow or red pepper
1/2 or 1 serrano pepper, finely chopped
2 shredded garlic cloves
1 t sea salt
1 tsp cumin
2 tsp chili powder

Pulse a few times till it looks sort of like a coarse taboulee salad. A little bit chunky not creamed.
Scoop this into a small saucepan. Cover. Simmer on medium heat for about 20 minutes. If it sticks on the bottom, turn down to a low setting and it will unstick and continue to cook. Cool. Scoop the cooled filling into tortillas. Roll up and then roll into foil paper. Freeze. Heat in the oven or remove foil and slowly warm in a non-stick pan till melted, hot and the tortilla becomes crisp. Serve with salsa and cheese sauce if you wish or eat hot right out of the wrapper.

THIS RECIPE IS SO GREAT FOR ROAD TRIPS, IN HOT PACKS FOR LUNCH, HIKING OR ANYTIME YOU ARE IN A HURRY!