Chef Lovely Instagram – The 2024 @olympics are focusing on #plantbased meals for athletes and attendees by offering sustainable options that enhances overall health… and I’m here for it 🙋🏽♀️🫶🏼 I hope you love this #vegan recipe as much as I do, my loves. More to come!
Chipotle Black Bean CrunchWrap
Makes 4 w/ about 30g of protein each
Filling
1, 16 oz pack @beyondmeat
1/2 c canned black beans, rinsed
1/2 of a small onion, diced
2 cloves garlic, minced
1 1/2 Tbsp taco seasoning
2 tsp ground cumin
2 Tbsp chipotle peppers
S&P to taste
Cashew Queso
1 c unsalted cashews
1/2 c water
3 Tbsp canned green chilis
1 tsp nutritional yeast
2 tsp taco seasoning
Juice of half a lemon
S&P to taste
Garnishes
Lettuce
Tomatoes
Pickled jalapeños
Smashed avocado
Red onions
8 flour tortillas, burrito size
4 tostadas
For the filling – In a large skillet over medium heat, sauté the onions and garlic in 2 Tbsp of avocado oil for about 2 min.
Add in the beyond meat, seasonings and chipotle peppers. Break up the meat into crumbles and mix in all ingredients. Sauté for about 4-6 min.
Turn off the heat, add in the black beans, mix well. Set aside
For the queso – Pour all ingredients into a blender and let sit for about 15-20 min. Blend until smooth. Taste and adjust seasoning to your liking.
To build – Place a tostada in the center of a tortilla. Using a pairing knife, carefully cut around the tostada to make a mini tortilla. Set aside.
On another tortilla, add about 1/2c of your filling and drizzle with some queso. Place the tostada on top.
Add your garnishes on top of the tostada then place the mini tortilla on top. Fold in the edges of the tortilla towards the center. Place in a warm skillet with some avocado oil, seam side down. Cook for about 2 min on each side or until golden brown.
Cut and serve with some queso and avocado smash on the side. #LoveYouLetsEat #olympics | Posted on 26/Jul/2024 22:27:33
