Eeeee.. Just a few more days of Vegan Month of food to go.. then life will hopefully go back to normal.. or so me thinks.
Till then, lets make more wraps.
The black beans get a smoke-over with smoked paprika and liquid smoke. I added some Zucchini that was sitting sadly in the refrigerator. Use any other squash, raw or roasted. Some crunchy red bell pepper, baby spinach and a good load of flat leaf Parsley Chimichurri, complete the wrap. My mom would call the chimichurri hari chutney(all green dips are hari chutneys). So you can as well use cilantro mint chutney:)
Did ya know that West Hollywood has now banned Fur. As of this week, West Hollywood is the first city in the US to ban fur. Stores can no longer sell, trade, or distribute it. Super Awesomeness!
Also, in other news, check out Ashlee dishing out fall Vegan fashion on Good Day Chicago tv show.
Yay for cruelty-free clothing.
Missed them wraps on the blog?
Here are a few favorites. The Tempeh Scramble, Jalapeno Popper dip wrap and the Gobi Aloo wrap.
Most of the burgers and some pizzas on the blog can also be easily converted into wraps..
How about a Buffalo Millet and creamy Ranch wrap, or a Quinoa sloppy Joe and Jalapeno Aioli Wrap! or a Roasted Red Pepper hummus, roasted cauliflower, sweet Potato wrap. Now that would be awesome.
Make them beans.
In a pan, heat oil, add onions, bell pepper, chili and garlic. Cook until translucent.
Add spices and mix.
Add black beans, zucchini, tomato and salt. Mix and cook for 10 minutes.
Blend up the chimichurri.
Warm the tortilla. Spread some chimichurri.
Top with black beans then cheddar or other non dairy cheese of choice.
Top with thinly sliced red bell pepper and spinach and more chimichurri.
Wrap and serve.
Smoky Black Beans, Parsley Chimichurri, Spinach Wraps.
Allergy Information: free of dairy, egg, corn, soy, yeast, nut. Can be made gluten-free with gf wraps or use a large Spinach or collard leaf.
Makes 3-4 wraps
Smoky Black beans:
2 teaspoons oil
1 can black beans – 15 oz
1/4 cup chopped red onion
1/4 cup chopped green bell pepper
2 cloves of garlic minced
1/2 teaspoon cumin powder
1/2 teaspoon chipotle chili pepper powder or to taste
1/2 teaspoon smoked paprika
3/4 teaspoon salt or to taste
1 medium tomato, chopped
1/2 a Zucchini chopped small or other quick cooking squash
a generous dash of liquid smoke(optional)
I made a half batch of this recipe with a Tablespoon of olive oil, and apple cider vinegar.
Red bell pepper thinly sliced
Daiya Cheddar or pepper jack shreds
Smoky Black Beans:
In a pan, add oil and heat on medium. Add onion, garlic, bell pepper and cook for 6-8 minutes until onion is translucent. Add the spices, black beans, zucchini, tomato, salt, liquid smoke. Mix well. Cover and cook on low-medium heat for 8-10 minutes. Taste and adjust salt and spice.
Warm the tortilla. Spread a generous amount of parsley chimichurri on it. Add the warm Smoky black beans, then some daiya cheddar. Top with thinly sliced Red bell pepper, baby spinach. Sprinkle salt, pepper and some more chimichurri. Wrap and serve.
These wraps are being shared at Allergy Free Wednesdays, Slightly Indugent Tuesdays, Rickis wellness weekend.
Whats even more fun is the amount of protein in these black beans! Now, where do we get our protein…
Infographic by Peta.