This week, I want to introduce you to your new favorite summer lunch: Black Bean Veggie Wrap with Creamy Avocado Dressing. Filling, yet refreshing - perfect for a hot day! Some people are intimidated by making their own dressing but I assure you, if you've got a blender and five minutes, you can make this creamy avocado dressing. And once you do, you'll see not only how easy it actually is to make, but how much tastier (and healthier) homemade dressing is than the bottled stuff.
Serves: 1 hungry herbivore
Cook time: 15 minutes
Ingredients
1 plant-based, whole-wheat wrap or GF wrap
1 handful fresh cilantro
½ ripe avocado, sliced
¼ cup sliced red pepper
¼ cup fresh tomato, diced
½ cup canned black beans with liquid
1 tablespoon chopped green onion
¼ teaspoon garlic powder
1 handful arugula
1 lime
1 pinch chili pepper
2 pinches salt
2 pinches pepper
Directions:
- Boil black beans, garlic powder, 1 pinch of salt, 1 pinch pepper, 1 pinch chili pepper, and the juice from ½ lime until liquid evaporates (about 5 minutes)
- Dressing: blend 1/3 avocado with the rest of the lime juice, 1 pinch salt, and 1 pinch pepper until smooth
- Place cooked beans in wrap. Add sliced veggies, avocado, arugula, green onion and cilantro
- Drizzle avocado-lime dressing over the veggies
- (Optional) Fold into wrap and place in pan on stovetop until the wrap is crispy on both sides
- Enjoy!
