Vegan Bean And Veggie Wraps Recipe

About this recipe

A wholesome and fiber-rich vegan dinner featuring spiced kidney beans, fresh veggies, and soft tortillas. Perfect for a quick and satisfying meal.

Ingredients

• 400 g American Garden Dark Red Kidney Beans
• 100 g Celery
• 2.5 Kg Austin Whole Peeled Tomato
• 1 pc Avocado Indian Premium Semi Ripe
• 400 G Rice Paper Sheets
• 100 g Curly Kale Leaves
• 670Ml Winn Vinegar
• 50 g On1Y Onion Powder

Instructions

1. 1. In a small bowl, mix 1 tsp vinegar, 1/4 tsp chili powder, and 1/8 tsp onion powder with 1/2 of a mashed avocado until smooth.
2. 2. In a larger bowl, combine 3/4 cup kidney beans and 3 tbsp finely chopped celery. Add the spiced avocado mixture and stir well to coat evenly.
3. 3. Heat a non-stick frypan over medium heat. Soften each rice paper for about 10-15 seconds in warm water until pliable.
4. 4. Place half of the bean mixture onto each softened rice paper. Top with slices of 1 fresh tomato and a handful of shredded kale.
5. 5. Roll up each rice paper tightly, tucking in the sides as you go. Serve immediately for a delicious vegan dinner.