If you are experiencing really HOT weather (100*F and above) like we are right now, you will really appreciate this quick recipe. Plus you don't have to turn on your oven or stove, and heat up your house even more. YEY!
The black bean spread that goes on these wraps is outstanding! I like to double the recipe and have the rest as a dip the next day. These would also be good for lunch, especially since they are not very messy and you don't need any utensils. Happy Summer!
The recipe is adapted from a cookbook called The New Vegan Cookbook by Lorna Sass . If you are interested in purchasing the book, check out the amazon link here.
Wrap Recipe
Serves: 4 Prep: 10 minutes Cooking Time: 0 minutes
1 15oz can (2 cups) of black beans
1 TB toasted sesame oil
1 TB soy sauce
1-2 TB grated fresh ginger
1-2 tsp chili-garlic sauce (optional)
4 sheets of Nori
4 whole-wheat tortillas (8-9 " diameter)
1 cup red cabbage, finely shredded
1/2 red bell pepper, cut into strips
1-2 carrots, cut into sticks
1/2 cucumber, cut into 8 sticks
1. Add black beans through chili-garlic sauce into a food processor, and combine till smooth.
2. To assemble your wraps, stack 1 sheet of nori on a tortilla and with a pair of kitchen scissors trim the sheets into circles about 1/2" smaller than the tortilla.
3. Spread 2 TB black bean mixture on to tortilla.
4. Sprinkle 1/4 cup cabbage over bean spread.
5. Carefully press a nori circle on top.
6. Spread another 2 TB of black bean mixture on top of nori.
7. Add veggie strips (2 red bell pepper, 2 carrot, and 2 cucumber) on top of black bean mixture.
8. Wrap the tortilla over the vegetables tightly to make a roll. With the seam side down, carefully cut the roll in half, or cut into 5-6 pieces on the diagonal.
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Plan and Prep Ahead
Here are some helpful techniques to make life a little easier once dinner time hits. These tips will especially help those that work full-time and don't have a lot of time to prepare dinner.
~make black bean spread ahead of time and keep in fridge until ready to use.
~Cut up veggies and have on hand in the fridge until ready to use.
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1 15oz can (2 cups) of black beans
1 TB toasted sesame oil
1 TB soy sauce
1-2 TB grated fresh ginger
1-2 tsp chili-garlic sauce (optional)
4 sheets of Nori
4 whole-wheat tortillas (8-9 " diameter)
1 cup red cabbage, finely shredded
1/2 red bell pepper, cut into strips
1-2 carrots, cut into sticks
1/2 cucumber, cut into 8 sticks
1. Add black beans through chili-garlic sauce into a food processor, and combine till smooth.
3. Spread 2 TB black bean mixture on to tortilla.
8. Wrap the tortilla over the vegetables tightly to make a roll. With the seam side down, carefully cut the roll in half, or cut into 5-6 pieces on the diagonal.
-------------------------
Plan and Prep Ahead
Here are some helpful techniques to make life a little easier once dinner time hits. These tips will especially help those that work full-time and don't have a lot of time to prepare dinner.
~make black bean spread ahead of time and keep in fridge until ready to use.
~Cut up veggies and have on hand in the fridge until ready to use.
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Who likes to CHANGE IT UP?
~Try a black soybean or white bean instead of black beans.
~Chop up some pickled ginger instead of fresh.
~Use chopped spinach, cilantro, parsley, chopped kale or sprouts instead of cabbage.
~Substitute sliced tomato, crisp green beans, sliced avocado or sliced red onion for the vegetables listed.
~Skip the nori all together if you don't care for the taste.
~Try a black soybean or white bean instead of black beans.
~Chop up some pickled ginger instead of fresh.
~Use chopped spinach, cilantro, parsley, chopped kale or sprouts instead of cabbage.
~Substitute sliced tomato, crisp green beans, sliced avocado or sliced red onion for the vegetables listed.
~Skip the nori all together if you don't care for the taste.
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1 comment:
Can't wait to try this! Thank you!
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