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This plant-based Grilled Vegetable Wrap is healthy, and most importantly, so easy to pull together for yourself or your family.

Grilled Vegetable Wrap with Mashed Black Beans [Vegan]

$2.99
Save Trees. Print Less. But if you must, we charge $2.99 to encourage less waste

Serves

4

Cooking Time

55

Ingredients You Need for Grilled Vegetable Wrap with Mashed Black Beans [Vegan]

For the Beans:
  • 1 tablespoon olive oil
  • 1/2 cup white sweet onion, finely chopped
  • 4 cloves garlic, pressed
  • 1 can (398mL) black beans, washed and strained
  • 2 tablespoons tomato paste
  • 1 tablspoons dijon mustard
  • 1 tablespoon maple syrup
  • 1 teaspoon smoked paprika
  • 1 teaspoon chili powder
  • 1/4 tsp red chili flakes
  • season to taste
  • 1/4 cup vegetable stock

For the Wrap:

  • 3 sprouted tortillas
  • handful fresh cilantro
  • 1/2 cup vegan cheese, shredded
  • 1/4 cup vegan sour cream
  • 1/4 cup tomato salsa
  • 1 cup spinach

For Roasting Veggies:

  • 6-8 thin asparagus spears, trimmed
  • 1 small sweet white onion, sliced
  • 1 small red bell pepper sliced
  • 1 small eggplant, sliced (1/2 inch cuts))
  • 1 cup mushroom of choice, halved
  • 1 zucchini, sliced (1/2 inch cuts)
  • 3 large garlic cloves, crushed or finely minced
  • 2 tablespoons olive oil
  • 2 tablespoons lemon juice
  • 1 tablespoon maple syrup
  • 1 teaspoon sea salt
  • 1/2 teaspoon fresh cracked pepper

How to Prepare Grilled Vegetable Wrap with Mashed Black Beans [Vegan]

For the Beans:
  1. Heat a medium-sized pot on low heat and add olive oil.  Heat for 30 seconds before adding onions and cooking for 5 minutes stirring often.  Add your garlic and stir.  Cook for 3 minutes before adding beans and the remaining ingredients apart from the vegetable stock.  Increase heat to medium and cook for 5 minutes, allowing the flavors and ingredients to marry.
  2. Increase heat to high, add vegetable stock, cook for 3 minutes or until the mixture comes to a boil then simmer for 25-28 minutes on low.
  3. You want the mixture to be thick but not clumpy.  Your house will smell amazing and your taste buds will be ready for all that BBQ food!
  4. Gently mash the beans to achieve a smooth, spreadable bean mixture.
  5. While your bean simmer, preheat BBQ, grill or boiler!
  6. To a large bowl, add all the ingredients for roasting veggies.  Gently toss and well coat each ingredient. BBQ, grill or broil the vegetable medley for around 5-7 minutes, only flipping once.  Be patient and let them char!
  7. Just before your veggies finish, give your Silver Hills Sprouted Tortillas a grill (around 1 minute on each side).  Feel free to use a brush and brush on any remaining marinade from the veggies to really amplify those flavours!
  8. To assemble, spread 1/3 of the bean mixture over each tortilla. Top each with 1/2 cup grilled veggies, fresh cilantro, cheese, sour cream, salsa, and spinach.  Roll the tortillas tightly, tucking in the sides and you go.  Cut at a diagonal and serve immediately with a fresh salad!

$2.99
Save Trees. Print Less. But if you must, we charge $2.99 to encourage less waste

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    About The Author

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    Maria Koutsogiannis

    See My Recipes

    Maria’s fierce honesty and stripped-back approach to sharing her journey to self-love through overcoming an eating disorder has amassed a global following. By seeking a healthy relationship with food, Maria has become an industry leader. She creates alongside brands that align with her values and are innovators and industry pioneers like; Bob’s Red Mill, Chiquita, Field Roast, Facebook, and Good Catch Foods. Over the last five years as CEO of FoodByMaria, Maria has educated readers and inspired vegans and non-vegans alike to embrace vibrant, wholesome plant-based foods into their daily life. Her straightforward recipes are thoughtful, healthy, and nourishing while satisfying all cravings for classic comfort food and sweet indulgences.

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