I’ve been completely exhilarated by healthy, plant-fueled foods of late. Nourishing my body with proteins like beans and grains has been one of the most successful shifts in my diet, ever.

It may sound like a challenge not many of us would be up for, especially living in West Texas with the array of beef, pork, and poultry that is available to us. Most of us grew up with the Standard American Diet. But it hasn’t always served us in the best way.

I don’t subscribe the theory of eating fake beef, pork, and poultry, but I can sure get down on a tasty black bean burger. And I love the idea of a good brat or hotdog that has been revamped to provide flavor, snap, and good nutrients, but I’m not OK with a carrot dog. Many folks love them after they are marinated in barbeque spices and grilled.

However, when I came across a recipe for brats in "The Engine 2 Cookbook", written by siblings, Rip and Jane Esselstyn, I was thoroughly invigorated.

Rip was a firefighter in Austin and was able to turn the firefighters of his station into plant-strong eaters with his fabulous take on plant-based recipes.

Esselstyn’s brat recipe inspired me to come up with one that I would love when my husband grills the typical pork chops, or burgers and hotdogs. The idea of using a rice spring roll wrapper as the casing creates a crisp, snappy outer shell for the plant-based brats.

I no longer feel left out or get tired of grilled portabella mushroom caps when we barbeque. Making plant-based brats this way opens up a whole new way to enjoy grilled protein on a bun.

1 (15-ounce) can pinto beans, drained and rinsed

1 (15-ounce) can garbanzo beans, drained and rinsed

1/2 cup cooked brown rice or barley

1 teaspoon coarsely ground black pepper

Dijon mustard or ketchup for serving

Prepare outdoor or indoor grill to reach medium heat.

In a large bowl, combine both types of beans and mash about half of them with a hand-held potato masher or the tines of a fork.  Add cooked brown rice or barley, raw oats, onion, liquid smoke, and black pepper. Stir to combine.

Dip 1 wrapper at a time into warm water. Lay out the wrapper and place a portion of the bean mixture in the center. Roll up the side of the wrapper closed to you, then tuck in the 2 ends and roll over to seal, much like rolling a burrito. Repeat until all 8 are ready to place on the hot grill.

Cook each brat on the prepared grill turning until all sides have grill marks and inside is heated through, a total of about 10 minutes, depending on the particular grill.

Serve brats in a bun topped with sauerkraut and mustard or ketchup. Serves 8.

ANGELINA LARUE is a food writer, recipe developer and author of “The Whole Enchilada Fresh and Nutritious Southwestern Cuisine.”