Vegan Wrap Recipe
Black bean veggie patty with spinach, avocado, tomato, cucumber and red onion in a tortilla wrap served with sweet potato fries
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Ingredients
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Vegan Black Bean Patties
Wrap & Veggies
Creamy Sauce (Vegan)
Sweet Potato Fries
Method
Vegan Black Bean Patties
- 1
Prepare flax egg
In a small bowl combine flaxseed meal and water. Stir and let sit 5 minutes until gelled. If using aquafaba instead, skip this step and use 1 tablespoon aquafaba.
- 2
Mash beans
Place drained black beans in a large bowl. Use a fork or potato masher to mash most of the beans, leaving some texture (aim for mostly mashed with some whole beans).
- 3
Combine mix-ins
Add grated carrot, chopped red bell pepper, chopped red onion, minced garlic, ground cumin, smoked paprika, salt and pepper to the mashed beans. Stir to combine.
- 4
Bind and rest
Add the oats and the prepared flax egg (or aquafaba). Mix thoroughly. The mixture should hold together when pressed; if too wet add up to 2 tablespoons extra oats or breadcrumbs. Let rest 5 minutes so oats absorb moisture.
- 5
Form patties
Divide mixture into 8 equal portions and shape into small patties (about 3 inches diameter, 1/2 inch thick). Wet hands slightly to prevent sticking.
- 6
Cook patties
Heat 2 tablespoons olive oil in a nonstick skillet over medium heat. Cook patties in batches 3-4 minutes per side until golden brown and heated through. Transfer to a paper towel-lined plate to drain. Alternatively bake on a parchment-lined tray at 200°C (400°F) for 15-18 minutes, flipping halfway.
Sweet Potato Fries
- 7
Preheat and prepare
Preheat oven to 220°C (430°F). Line a baking sheet with parchment paper and spread fries in a single layer to avoid steaming.
- 8
Coat fries
Pat sweet potato sticks dry with a towel. Toss with cornstarch (if using) then olive oil, smoked paprika, salt and pepper until evenly coated.
- 9
Bake
Arrange fries in a single layer and bake 20-25 minutes, turning once halfway, until edges are crisp and centers tender. For extra crispiness, broil 1-2 minutes at the end watching closely.
Creamy Sauce
- 10
Mix sauce
In a small bowl whisk vegan yogurt (or mayo) with lime juice, minced garlic, maple syrup (optional), salt and pepper until smooth. Taste and adjust seasoning. Chill until ready to assemble.
Wrap Assembly
- 11
Prepare vegetables
Halve and pit the avocado. Slice half the avocado into thin slices for each wrap, or mash with lime juice, salt and pepper to make a spread. Toss sliced tomato and cucumber with 1 tablespoon lime juice, 1/4 teaspoon salt and a pinch of pepper.
- 12
- 13
Assemble wraps
Lay one tortilla flat. Spread about 1 tablespoon of the creamy sauce down the center. Layer 1 cup baby spinach, 2 black bean patties (or 1 large, halved), a few slices of avocado or 2 tablespoons mashed avocado, a few tomato and cucumber slices, and some thin red onion. Drizzle another 1 teaspoon sauce on top if desired. Season with a light sprinkle of salt and pepper.
- 14
Fold and serve
Fold the sides of the tortilla in, then roll tightly from the bottom to form a wrap. Cut in half on the diagonal if desired. Serve immediately with sweet potato fries on the side and remaining sauce for dipping.