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MEXICAN BLACK BEAN WRAPS

Preparation time: 40 minutes

Serves: 4-6

mexican black bean wraps

Sometime, the simplest recipes are the best. Classic Mexican flavours and full of so much yummy plant-based goodness, these have been going around our house for many years! Very few ingredients yet so much delicious flavour, if you don’t feel like wraps, then they make an amazing Mexican bowl with corn chips.

INGREDIENTS

8 corn tortilla wraps

Bean mix
2 tins of black beans (drained & washed)
1 red onion (chopped roughly)
4 cloves garlic (minced)
1 tsp red chilli flakes
1 tsp cumin
1 cup of vegetable stock
3/4 cup of cooked brown basmati rice

Capsicum Mix
1 red capsicum (finely sliced)
1 yellow capsicum (finely sliced)
1 red onion (finely sliced)
1/2 tsp garlic powder
1/2 tsp sea salt
1/2 juice of fresh lime

Salsa
250g cherry tomatoes (finely diced)
1/2 juice of fresh lime
1/2 red onion (finely diced)
1/2 tbsp olive oil

Guacamole
2 avocados (mashed)
Juice of 1 lime
1/2 red onion (finely diced)
2 tbsp jalapeños (finely diced)

Garnish
Plain coconut yoghurt
Coriander
Hot sauce

vegan mexican black bean wraps

METHOD

Capsicum Mix

  1. Heat 1 tbsp of olive oil in a large fry pan and add all the vegetables
  2. Fry for 15 minutes of medium heat
  3. Add garlic powder, sea salt, lime and mix
  4. Keep cooking until soft and caramelised
Bean Mix
  1. Heat 1 tsp olive oil in a large frying pan
  2. Fry onion for 5 minutes or until soft then add garlic and cook for 1 minute
  3. Add chilli and cumin, stir until fragrant
  4. Add black beans and vegetable stock
  5. Reduce heat and simmer for 5 minutes
  6. Add rice to absorb remaining stock
  7. Take off heat and add a 1/3 of salsa mix in
Salsa
Add all the ingredient into a medium bowl and stir

Guacamole
Mash avocados then add and stir all other ingredients into the avocado

ASSEMBLY
  1. Heat the tortilla wraps
  2. Layer guacamole, coconut yogurt, beans, capsicum, salsa and fresh coriander
  3. Fold and ENJOY!

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