Spicy Black Bean Crunchwrap
Enjoy a flavorful and satisfying meal with this Spicy Black Bean Crunchwrap. Packed with protein-rich black beans, crunchy vegetables, and a kick of spice, this vegan lunch option will leave you feeling energized and satisfied. The combination of textures and flavors wrapped in a crispy tortilla is simply irresistible.
This Spicy Black Bean Crunchwrap is not only delicious but also nutritious. Black beans are an excellent source of plant-based protein, fiber, and essential minerals, promoting satiety and supporting digestive health. The vegetables used in this recipe provide an array of vitamins, antioxidants, and dietary fiber, contributing to overall well-being. The use of whole wheat tortillas adds complex carbohydrates and additional fiber. Enjoy this wholesome lunch option that nourishes your body.
• 1 cup cooked black beans
• 1/2 red bell pepper, diced
• 1/2 green bell pepper, diced
• 1/4 red onion, diced
• 2 tablespoons chopped fresh cilantro
• 1 tablespoon lime juice
• 1 teaspoon ground cumin
• 1/2 teaspoon chili powder
• 1/4 teaspoon smoked paprika
• Salt and pepper, to taste
• 4 large whole wheat tortillas
• 1 cup shredded lettuce
• 1/2 cup diced tomatoes
• 1/4 cup sliced black olives
• 1/4 cup vegan sour cream or yogurt
• Hot sauce or salsa, for serving
HOW TO MAKE IT
In a mixing bowl, combine the cooked black beans, diced bell peppers, red onion, cilantro, lime juice, cumin, chili powder, smoked paprika, salt, and pepper. Mix well to incorporate the flavors.
Place a large skillet over medium heat. Warm the tortillas for about 30 seconds on each side until they are pliable.
To assemble the crunchwraps, place a tortilla on a clean surface. In the center of the tortilla, add a layer of the black bean mixture, followed by shredded lettuce, diced tomatoes, sliced black olives, and a dollop of vegan sour cream or yogurt.
Fold the edges of the tortilla towards the center, creating a hexagonal shape. Press the edges gently to seal.
Heat a non-stick skillet or griddle over medium heat. Place the crunchwrap seam-side down on the skillet and cook for about 3-4 minutes on each side, until golden brown and crispy.
Repeat the process with the remaining tortillas and filling ingredients.
Once cooked, remove the crunchwraps from the skillet and let them cool for a minute or two.
Serve the Spicy Black Bean Crunchwraps with your favorite hot sauce or salsa for an extra kick of flavor.