One-Pan Vegan Tex-Mex Black Bean Wraps
with Pickled Pepper, Tortilla Chips & Vegan Lime Mayo
Craving all the tantalizing flavors and textures of a burrito, but with a plant-based spin? Look no further! For this Tex-Mex-inspired vegan meal, you’ll layer a warm tortilla with creamy spiced black beans and juicy tomato. Next up: crunchy blue corn tortilla chips and tangy quick-pickled green peppers. Finish with a big drizzle of luscious vegan lime mayo (plus more for dipping) and a side of tortilla chips. Fresh, wholesome, and filling in just 15 minutes—now that’s a wrap!
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
1 unit
Long Green Pepper
1 unit
Tomato
1 unit
Black Beans
1 unit
Lime
5 teaspoon
White Wine Vinegar
1 unit
Tex-Mex Paste
2 tablespoon
Vegan Mayo
2 unit
Flour Tortillas
(Contains Soy, Wheat)
3 ounce
Blue Corn Tortilla Chips
(Contains Sesame)
Not included in your delivery
½ teaspoon
Sugar
1 teaspoon
Cooking Oil
Salt
Nutrition Values
Utensils
Instructions
• Wash and dry produce. • Halve, core, and thinly slice half the green pepper into strips (all the green pepper for 4 servings). Drain beans. Quarter lime. Halve tomato lengthwise; thinly slice into half-moons.
• In a medium microwave-safe bowl, combine sliced green pepper, vinegar, 1 TBSP water, ½ tsp sugar, and ¼ tsp salt (2 TBSP water, 1 tsp sugar, and ½ tsp salt for 4 servings), then cover with plastic wrap. • Microwave until softened, 1 minute. Stir, then set aside to pickle.
• Heat a drizzle of oil in a large pan over medium-high heat. Add beans and Tex-Mex paste; cook, stirring occasionally, until beans are coated evenly and warmed through, 2-3 minutes.
• Meanwhile, in a small bowl, combine mayonnaise and juice from half the lime (whole lime for 4 servings).
• Wrap tortillas in damp paper towels and microwave until warm and pliable, 20-30 seconds. • Arrange tortillas on a clean work surface. Place beans on bottom two-thirds of each tortilla, then top with tomato. Using your hands, roughly crush 3-4 tortilla chips over top. Sprinkle with as much pickled green pepper (draining first) as you like; drizzle with as much vegan lime mayo as you like. • Fold up bottom side of each tortilla over filling, then fold over left and right sides toward the filling. Roll up tortillas, starting with filled sides, to form wraps.
• Halve wraps on a diagonal; divide between plates. • Serve with remaining tortilla chips and any remaining vegan lime mayo on the side.
