with Tortilla Chips & Guac
Craving all the tantalizing flavors and textures of a burrito—minus the meat? Look no further, this fresh, filling lunch comes together in just 15 minutes! For this Tex-Mex-inspired vegan dish, you’ll slather tortillas with spicy vegan mayo, then layer on warm, hearty BBQ red beans and crisp, tangy coleslaw with scallions. Serve with blue corn chips and creamy guacamole on the side for dipping to your heart’s content.
Allergens
Utensils
Tags
Scallions
2 unit
Hot Sauce
1 teaspoon
Vegan Mayo
2 tablespoon
Coleslaw Mix
4 ounce
White Wine Vinegar
5 teaspoon
Kidney Beans
1 unit
BBQ Sauce
4 tablespoon
Flour Tortillas
2 unit
Blue Corn Tortilla Chips
3 ounce
Guacamole
4 tablespoon
Salt
Cooking Oil
1 teaspoon
Sugar
0.5 teaspoon
• Wash and dry produce. • Trim and thinly slice scallions.
• In a small bowl, combine hot sauce and half the mayonnaise. • In a medium bowl, combine coleslaw mix, scallions, vinegar, remaining mayonnaise, ½ tsp sugar (1 tsp for 4 servings), and a pinch of salt; set aside.
• Drain beans. • Heat a drizzle of oil in a large pan over medium-high heat. Add drained beans, BBQ sauce, and 1 TBSP water (2 TBSP for 4 servings). Cook, stirring occasionally, until beans are warmed through and saucy, 2-3 minutes.
• Wrap tortillas in damp paper towels and microwave until warm and pliable, 20-30 seconds. • Place tortillas on a clean work surface. Evenly spread spicy mayo on bottom third of tortillas. Top with BBQ beans and as much coleslaw as you like. Fold up bottom side of each tortilla over filling, then fold over left and right sides toward filling. Roll up tortillas, starting with filled sides, to form wraps. • Divide wraps between plates. Serve with tortilla chips, guacamole, and any remaining coleslaw on the side.
920
kcal
Calories
35
g
Fat
6
g
Saturated Fat
122
g
Carbohydrate
20
g
Sugar
13
g
Dietary Fiber
19
g
Protein
0
mg
Cholesterol
1650
mg
Sodium
