• 2  c. black beans, cooked and mashed
  • 1 c. cooked brown rice
  • 1 c. prepared soy curls
  • 1/2 c. sliced red bell pepper
  • 1/2 c. sliced green bell pepper
  • 1/2 c. sliced onion
  • 1 Tbsp. minced garlic
  • 1/2 c. sliced celery
  • 1 Tbsp. oil
  • pinch of salt, optional
  • whole wheat tortillas


  1. Heat oil in skillet and add garlic and onions. Add celery and peppers and salt if desired, and stir-fry until crisp-tender.
  2. Add soy curls and heat. Place beans, rice and vegetables in the center of a warmed tortilla and roll up.
  3. Bake at 350 degrees for 5 – 10 minutes until warmed and slightly crispy. Serve with fresh salsa*, cashew cheese and avocado if you like.

*Make fresh salsa with chopped tomatoes, garlic, onion, fresh lemon juice and fresh cilantro.

Browse Cook(s): Belsan Fernandez
Browse Theme(s): Mexican Entrees Lunch or Dinner

All the recipes featured on this site are from the cooking programs on 3ABN; most are from the 3ABN Today cooking segments. All recipes are dairy-free vegetarian; vegetarian cookbooks are available from our store, as well as vegetarian cooking DVDs.