I don’t usually buy cream cheese, but I had a couple of packs of light cream cheese sitting in my fridge since Thanksgiving. I decided I needed to use it up, along with some zucchini and mushrooms that were getting ready to turn.
I roasted the zucchini and mushrooms in the oven with some red onion, bell pepper, and garlic with a tiny bit of olive oil, and added a drained and rinsed can of black beans at the end of the roasting to add some protein. (Plus, I love beans!)
I had some Ole herbed spinach low carb tortillas to use up as well, so I mixed the package of cream cheese with some green onions, smeared the tortilla with it, and topped it with the beans and veggies.
The result was absolutely delicious!
Roasted Veggie Wraps with Herbed Cream Cheese
8 burrito sized tortillas (wheat, corn, or whatever you choose)
8 oz. light cream cheese, softened
1/2 bunch green onions, minced
1 large red onion, diced
2 zucchini squash, diced
8 oz sliced mushrooms, sliced
1 sweet bell pepper, sliced thin
1 tsp extra virgin olive oil
1 tsp minced garlic
1 can black beans, drained and rinsed
(Optional) Diced tomato, shredded cheddar cheese, fresh basil or cilantro
Preheat oven to 350 degrees. Place all the vegetables except for the green onions in a 13 x 9 roasting pan. Mix in the garlic and oil and stir to make sure vegetables are coated. Roast in the oven for about 20 minutes, then add the beans to the pan. Roast until vegetables have softened.
Mix the softened cream cheese with the green onions and stir until well combined. Spread 1-2 TB of the cream cheese mixture into the center of a tortilla and top with roasted vegetables. Top with fresh diced tomato, herbs, or shredded cheese if desired. Fold edges over and serve. Makes about 8 servings.