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Smoky black bean wrap with baby spinach & roasted capsicum

Smoky black bean wrap with baby spinach & roasted capsicum

For those amateurs of smoky flavours, here is the perfect wrap! The macros are perfect, thanks to a combination of protein-rich black beans, fatty vegan cheese, and fiber-rich vegetables, all wrapped in a delicately toasted wheat tortilla. Look no further for your next workout recovery!
Recipe inspired from Vegan Richa.

  • Ingredients

    • For the smoky black beans
    1. 1 can black beans (250g cooked, 125g raw)
    2. 2 tsp oil (9g)
    3. 36g green capsicum, chopped
    4. 36g red onion, chopped
    5. 2 cloves garlic (6g)
    6. 1/2 tsp cumin powder
    7. 1/2 tsp smoked paprika
    8. 1/2 tsp chipotle pepper powder
    9. 1/2 tsp salt
    10. 1 tomato (123g)
    11. 100g zucchini

     

    • Other ingredients
    1. 270g wraps of choice
    2. 300g capsicums (any color)
    3. 60g baby spinach or lettuce
    4. 60g vegan cheese

  • Instructions

    • Smoky black beans
    1. If starting from raw black beans, boil them until they are cooked, and reserve.
    2. Heat up oil in a pan, and fry red onion with green capsicum until they get tender.
    3. Add garlic & zucchini and continue cooking until zucchini is tender (but hasn't turned to mush).
    4. Add spices & tomato, and continue cooking until tomato is soft.
    5. Add black beans, cook for another ~1 min and turn off heat. Reserve.

     

    • Capsicums
    1. Heat up the oven grill at ~210°C.
    2. Place the capsicums on a sheet of baking paper on a tray, and place in the oven. Turn the capsicums regularly to blacken all sides evenly.
    3. When all sides are roasted, take them out of the oven, immediately place them in a sealed container and let them cool down. The moisture of the capsicums will allow the skin to peel off easily later.
    4. When they are cool enough to handle, strip the skin delicately off the capsicums, remove the seeds inside, and cut them into strips. Do not be tempted to use running water to remove the seeds or the skin, as it would remove the taste from the roasted capsicums.
    5. Reserve.

     

    • Assembly
    1. Heat up a pan over high heat without adding any fat, and quickly warm the wraps on both sides, without burning them.
    2. Transfer the wrap on a plate, add some baby spinach (or lettuce), filling, vegan cheese, roasted capsicum, and wrap it up!

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