Grilled Vegetable Wrap

Hot off the grill or fresh from the skillet, vegetable wraps are an easy and fun way to feed the family fast. Try this meatless version – made with the goodness of GOYA® Refried Beans – or add leftover meat or poultry from last night’s dinner!

📝 Ingredients

• 1 medium red pepper, thinly sliced (about 1 1/2 cups)
• 1 medium yellow bell pepper, thinly sliced (about 1 1/2 cups)
• 1 red onion, thinly sliced (about 2 cups)
• 1 large zucchini, cut into 1/4” rounds (about 2 cups)
• 2 tbsp. GOYA® Extra Virgin Olive Oil
• 2 tbsp. GOYA® Sazonador Total
• 1 packet Sazón GOYA® with Saffron
• 1 can GOYA® Refried Pinto Beans -Traditional or GOYA® Reduced Sodium Refried Pinto Beans
• 8 GOYA® Flour Tortillas – Soft Tacos, warmed according to package directions
• GOYA® Pico De Gallo (optional)

👨‍🍳 Instructions

1. 1In medium bowl, combine red pepper, yellow pepper, onion and zucchini. Add olive oil, Sazonador Total and Sazón; stir to combine. Set vegetables aside.
2. 2Heat large, nonstick skillet over medium-high heat. Add vegetables. Cook, stirring occasionally, until crisp-tender, about 10 minutes. Alternately, heat grill over medium-high heat. Wrap vegetables completely in foil. Grill, flipping vegetable packet once, until tender, about 20 minutes.
3. 3Spread 2 tbsp. refried beans on tortilla. Top with ¼ cup cooked vegetables and pico de gallo, if desired; repeat with remaining ingredients. Fold over tortillas and serve.