Grilled Barbecue Tortilla Wraps are lightly grilled and stuffed with pinto beans, barbecue sauce and more. Extremely inexpensive, easy and satisfying.
It’s time to lighten up and kick back. The sun is doing it’s job and warming our days a little bit more every day. Happily, it is still grilling time.
If it’s a little chilly at your house you can use one of those grilling pans to get those cool crispy grill marks.
There is usally a holiday right around the corner. Stack up a big pile of these Grilled Barbecue Tortilla Wraps to help celebrate.
The flavor is so good with the minimum of effort. You could serve them with some Slow Cooker Salsa and chips and a another plateful of crispy Slow Cooker Chipotle Tacos.
Now, that’s a celebration!
Grilled Barbecue Tortilla Wraps
Grilled Barbecue Tortilla Wraps are lightly grilled and stuffed with pinto beans, barbecue sauce and more.
Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings 6 Tortillas
Calories 217kcal
Ingredients
- 15 ounces pinto beans - can, drained and rinsed
- 1/2 cup red onion - sliced
- 1 zucchini - cubed
- 1/2 barbecue sauce - to 3/4 cup
- 6 tortillas
- 1 tablespoon coconut oil - for grilling, or your favorite oil
Instructions
- Heat 1 tablespoon water in a small skillet to medium heat.
- Add red onion and saute about 10 minutes or until translucent. The onion will release it's own juices so that you will not need oil.
- Remove from pan and set aside.
- Cube zucchini. I peel the zuke and then cut in circles that are about 1 inch thick and then I cut into quarters.
- Add the zuke and pinto beans to the pan and saute about 5 minutes. Remove and set aside.
- Lay out 6 tortillas.
- Spread 1 to 2 tablespoons of barbecue sauce all over each tortilla.
- Lay the ingredients in one long row closer to one edge than in the middle. See the photo below.
- First lay about 2 ounces of pinto beans and zucchini mixture. Then in succession lay down the sauteed onion.
- Roll up tight.
- Heat your grill and grill lightly on all four sides.
- I used a grill pan and heated about 1 tablespoon of coconut oil to medium high heat. Grill for about 4 minutes on each of the four sides.
Notes
Nutrition
Nutrition Facts
Grilled Barbecue Tortilla Wraps
Amount Per Serving (1 Tortilla)
Calories 217 Calories from Fat 36
% Daily Value*
Total Fat 4g 6%
Saturated Fat 2g 10%
Sodium 210mg 9%
Potassium 440mg 13%
Total Carbohydrates 35g 12%
Dietary Fiber 7g 28%
Sugars 2g
Protein 9g 18%
Vitamin A 1.3%
Vitamin C 7.8%
Calcium 7%
Iron 14.4%
* Percent Daily Values are based on a 2000 calorie diet.
Hope says
August 29, 2017 at 3:25 pmThis looks like a nice meal for lunch or dinner! I don’t eat pinto beans that often but you have reminded me that I should as I like them, this looks like a great way to enjoy them.
Ginny McMeans says
August 29, 2017 at 2:44 pmIt really is easy Amy and comes out so well. It makes lots of different types of eaters happy because they aren’t crazy with spices.
Ginny McMeans says
August 29, 2017 at 2:43 pmThank you so much Lynn. Isn’t that finny? I love grill marks too. 🙂
Lynn | The Road to Honey says
August 29, 2017 at 2:24 pmI always have a soft spot in my heart for grill marks. It’s just something about them. Loving how easy these little beauties are too.
Amy @ The Cook Report says
August 29, 2017 at 12:41 pmLooks like a great recipe to have as a snack or a main meal, love how easy it is
Sandi says
August 29, 2017 at 11:41 amWe have a few vegan friends so I will need to pass this yummy looking recipe their way.