A great meal for those busy days when you still want to eat well but not spend hours in the kitchen.  This recipe is rich in nutrients and contains good quality protein for vegetarians.  Tastes great with any wraps or flat-breads, and any kind of beans.


  • 8 wraps
  • 1 tbsp olive oil
  • 2 cups wedged tomatoes
  • 2 cups red potatoes, diced
  • 1 ½ cups red onion, diced
  • 1 ½ cups capsicum (bell pepper), diced
  • ¾ cup zucchini, diced
  • 1 tbsp dried oregano
  • ½ tbsp dried rosemary
  • 1 tsp dried thyme
  • 1 can navy beans, rinsed
  • 1 can pinto beans, rinsed
  • 1 cup shredded organic cheddar
  • salt & pepper to taste


Toss together vegetables, olive oil and herbs and place on baking sheet or stone.  Cook at 425 for 20 minutes.  Add beans and cook for 15-20 minutes more.  Remove from oven, combine in a bowl and season to taste.  Place 1 cup of veggies in a sprinkle of cheese in the centre of each wrap.  Fold bottom under, wrap sides inwards and enjoy!

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