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Vegan Tex-Mex Black Bean & Pepper Wrap

with Rojo Rice, Pico de Gallo & Creamy Cilantro Sauce

Vegan Tex-Mex Black Bean & Pepper Wrap

A hearty vegan wrap filled with black beans, peppers, rojo rice, pico de gallo, and creamy cilantro sauce for a fresh, Tex-Mex-inspired lunch.

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Ingredients

For 2 servings

  • 1 unit Black Beans
  • ¼ ounce Cilantro
  • 2 unit Flour Tortillas
  • ½ cup Jasmine Rice
  • 1 unit Lime
  • 1 unit Long Green Pepper
  • 2 unit Scallions
  • 1 tablespoon Southwest Spice Blend
  • 1 unit Tex-Mex Paste
  • 1 unit Tomato
  • 1 unit Tomato Paste
  • 4 tablespoon Vegan Mayo
  • 1 unit Veggie Stock Concentrate

Additional Ingredients

  • 2 teaspoon Cooking Oil
  • Pepper
  • Salt
Vegan Tex-Mex Black Bean & Pepper Wrap
PDF
DifficultyMedium
Prep Time10m
Total Time30m
Calories960
Protein20g
Carbs122g
Fat39g
Tags:
VeganFiber Smart
⚠️Allergens:
🌱Soy🌾Wheat

Swaps and substitutions

For wheat-free serving, swap the flour tortillas for corn tortillas or sturdy lettuce wraps if you want a lighter option. If soy is a concern, replace the vegan mayo with mashed avocado or a tahini-lime drizzle for the creamy sauce.

What to serve with it

Serve with a crisp cabbage slaw, extra pico-style salsa, or sliced avocado to add freshness and balance the smoky, saucy filling. Tortilla chips and a chilled lime drink also work well for a casual Tex-Mex plate.

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