Grilled Veggie Wraps

Wow, it has been too long since I've posted a recipe.
But, maybe that's a good thing?
I'm going to pretend you didn't say yes ;]

This was one I found in the Cook This, Not That cookbook. It's technically vegetarian, but could easily be vegan by swapping out the cheese and mayo for their vegan counterparts. Or, if you crave meat, tossing in some chicken or beef wouldn't be half bad. It's very tasty and filling without the meat, but I understand a carnivore's needs ;]

One thing I love about this recipe is that it's super easy to mix and match. Don't like the veggies or cheese that I used? Great! What would you like? Don't be afraid to branch out and use the veggies and toppings other than what's listed here--this recipe isn't a law it's "more like guidelines."  Either way, it's a canvas to paint your super tasty masterpiece. The sauce, I think, really makes the wrap--it's strong and tart but blends wonderfully with the goat cheese. Dear golly, I'm actually starting to salivate. When I crave vegetarian, THIS is what I go for.

SOURCE - photo and recipe

Here's how it all goes down.

Ingredients 

• 2 large red peppers
• 12 (give or take) asparagus, woody ends removed
• 1 package of Baby Bella mushroom slices (or 2 Portabello caps)
• 1 can black beans, drained
• Spinach or arugula to your liking
• Crumbled goat cheese to your liking (or any other cheese--a strong cheese compliments this veggie combo best, though)
• Whole Wheat, Spinach, or Tomato tortilla wraps
• Salt (or Garlic Salt) and Pepper to taste
• 1 Tbsp olive oil
• 1 Tbsp lime juice
• 1 tsp cumin

Ingredients for Sauce

• 2 Tbsp mayo
• 1 Tbsp olive oil
• 1 Tbsp Balsamic vinegar
  --(I tend to like as much/more vinegar than mayo--start with the 2-1, then mix and taste until you have a balance you like)
• 1 large garlic clove, minced

How-To:

1. Put all your veggies in a large bowl, lightly sprinkling with salt, pepper, and olive oil. Toss to coat.
2. If you're using a grill, heat it up, then place your veggies (all except beans and spinach/arugula) on the hottest part of the grill, turning occasionally, for about five minutes until the skin is slightly charred and tender to the touch. The peppers will take longer than the other ingredients
   ---If, like me, you don't have a grill, no worries. Simply preheat your oven to 450 degrees, put your veggies (except beans and spinach/arugula) on a single sheet of tin foil and place it on the middle oven rack. Cook until skin is slightly charred and the veggies are tender. My peppers took about 20 minutes (but I like them well done) while the other veggies took closer to 10 minutes. The asparagus can be tricky--you want to cook it until it's tender but not mushy.
3. Heat your beans in a small pot on the stovetop. Mix in your lime juice and cumin. Cook on medium-high until heated through, stirring occasionally.  
4. Cut your peppers into long strips, removing the stem and seeds. If you used Portabello caps rather than Baby Bella slices, remove the stems and cut into thing strips as well. 
5. If you're using a grill, heat your tortillas on it briefly, or, if not, in the microwave for about 30 seconds. 
6. Mix together your ingredients for the sauce and spread over your warm tortilla
7. Add your cooked veggies, leafy greens, and cheese of your choice
   --I'm not gonna lie, big goat cheese fan here, and I thought it complimented the veggies beautifully. 
8. Wrap it up and enjoy!

What are some of your favorite veggies to cook with?