Vegan Tex-Mex Black Bean & Pepper Wraps
with Rojo Rice, Pico de Gallo & Creamy Cilantro Sauce
Craving all the tantalizing flavors and textures of a burrito—minus the meat? Look no further. For this Tex-Mex inspired vegan meal, you’ll layer the tortilla with fluffy tomato-scallion rice and Southwest-spiced green pepper-spiked black beans. Next up: fresh pico de gallo, a big drizzle of creamy dairy-free cilantro sauce (plus more for dipping), and a squeeze of lime. Fresh, healthy, and filling in 30 minutes–vámanos!
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
2 unit
Flour Tortillas
(Contains Soy, Wheat)
½ cup
Jasmine Rice
1 unit
Tomato Paste
1 unit
Long Green Pepper
1 unit
Black Beans
1 tablespoon
Southwest Spice Blend
1 unit
Tex-Mex Paste
1 unit
Veggie Stock Concentrate
1 unit
Tomato
1 unit
Lime
¼ ounce
Cilantro
2 unit
Scallions
4 tablespoon
Vegan Mayo
Not included in your delivery
Salt
Pepper
Cooking Oil
Nutrition Values
Utensils
Instructions
• Wash and dry produce. • Trim and thinly slice scallions, separating whites from greens. Halve, core, and thinly slice green pepper into strips. Drain and rinse beans. Roughly chop cilantro. Finely dice tomato. Quarter lime.
• Heat a drizzle of oil in a small pot over medium-high heat. Add scallion whites; cook, stirring constantly, until fragrant and translucent, 30-60 seconds. Stir in rice and half the tomato paste (all for 4 servings). Cook, stirring, until rice is evenly coated, 30-60 seconds more. • Add 1 cup water (2 cups for 4), stock concentrate, 1 tsp Southwest Spice Blend (2 tsp for 4), and a pinch of salt. (You’ll use the rest of the Southwest Spice Blend later.) Bring to a boil, then cover and reduce heat to a low simmer. Cook until rice is tender, 15-18 minutes. Turn off heat and keep covered until ready to serve.
• While rice cooks, heat a drizzle of oil in a large pan over medium-high heat. Add green pepper; cook, stirring, until softened, 5-6 minutes. Season with salt and pepper. • Add beans, Tex-Mex paste, remaining Southwest Spice Blend, and 1⁄4 cup water (1⁄3 cup for 4 servings). Cook, stirring, until filling is combined and thickened, 2-3 minutes.
• In a small bowl, combine vegan mayonnaise, cilantro, and a pinch of salt and pepper. Add water, 1 tsp at a time, until mixture reaches a drizzling consistency. • In a separate small bowl, combine tomato, scallion greens, and a squeeze of lime juice. Season with salt and pepper.
• Fluff rice with a fork. Wrap tortillas in damp paper towels and microwave until warm and pliable, 30 seconds. • Lay tortillas on a clean work surface. Add as much rice, bean filling, and pico de gallo as you like across the bottom third of tortillas. Drizzle with as much sauce as you like. • Fold bottom edge 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 along with any remaining bean filling, remaining rice, and remaining pico de gallo. Serve with any remaining sauce for dipping and remaining lime wedges on the side.
