Fennel, Carrot Spinach Wrap
 
 
Author:
Recipe type: Main Dish
Cuisine: California
Ingredients
  • 2 medium stalks of fennel, washed and thinly sliced
  • 4 cups spinach, washed and finely chopped
  • 2 carrots, washed and diced into ¼ in. cubes
  • 2 cups navy beans drained (cooked or canned)
  • ½ cup water or remaining water from home-cooked beans
  • 5 teaspoons oil
  • ½ teaspoon thyme
  • ½ teaspoon marjoram
  • ½ teaspoon sage
  • 1 teaspoon black pepper
  • ¼ teaspoon asafoetida (hing)
  • ½ teaspoon smoked paprika
  • 1½ teaspoon pink himalayan salt, or to taste
  • 4 tortillas
Instructions
  1. In a large pan, heat oil on medium. Once warm, add ½ teaspoon black pepper and ⅛ teaspoon asafetida and saute for a few seconds. Then add fennel, carrots and ¾ teaspoon salt. Gently mix and cook for 5-7 minutes on medium heat or until fennel is tender. Add smoked paprika and mix thoroughly. Turn heat off, add spinach and cover pan so that it can wilt.
  2. While spinach is wilting, heat 2 teaspoon oil in small sauce pan. Once oil is warm, add marjoram, thyme, sage, ½ teaspoon black pepper and ⅛ teaspoon asafoetida. Saute herbs for a few seconds and then add navy beans, water and ¾ teaspoon salt. Stir thoroughly and let beans simmer for 5-7 minutes.
  3. Now, uncover fennel mixture and gently mix until thoroughly combined. Empty mixture into a medium size bowl.
  4. Use the fennel bp
  5. Warm tortillas in same pan with left over (now flavored) olive oil. Add fennel mixture and top with a spoon of the creamy navy beans. Then fold over and grill tortilla on both sides until the tortilla is golden brown.
Notes
VEGAN: Totally vegan!

GLUTEN FREE: Totally gluten free!

YOGIC COOKING: Should be good for all!
Recipe by Wholesome Soul at https://blog.wholesomesoul.com/fennel-carrot-spinach-wrap/