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

• 400G Epicure Organic Red Kidney Beans
• 1 stick Organic Celery Stick
• 1 Kg Tomatoes 1kg
• 1Pc Avacado 1pc
• 80G Natoora Extra Peppery Italian Wild Rocket
• 200 Ml Minus 8 Vinegar Dehydr8, 200Ml
• - Chilli Powder Rajah
• - Tropical Sun Onion Powder
• 10" Poco Loco Flour Tortillas, 10"

Instructions

1. 1. In a small bowl, mix 1 tsp vinegar, 1/4 tsp chili powder, and 1/8 tsp onion powder with 2 tsp vegan mayonnaise until smooth.
2. 2. In a larger bowl, combine 3/4 cup kidney beans and 3 tbsp finely chopped celery. Add the spiced mayonnaise mixture and stir well to coat evenly.
3. 3. Heat a non-stick frypan over medium heat. Warm each flour tortilla for 1 to 2 minutes on each side until soft and pliable.
4. 4. Place half of the bean mixture onto each warmed tortilla. Top with slices of 1 fresh tomato and a handful of shredded lettuce.
5. 5. Roll up each tortilla tightly, tucking in the sides as you go. Serve immediately for a delicious vegan dinner.