This delicious and healthy recipe is from “Big Vegan,” another one of my cookbooks that I really need to explore more. I like that the recipes use very basic and healthy ingredients that really shine in the finished dish.
For this particular recipe, kidney beans are mashed and combined with cumin, garlic and a pinch of cinnamon. They are then cooked with a bit of soy sauce (I used Bragg’s) and green salsa, and then spread on a tortilla with fresh avocado and hot sauce. The recipe calls for Romaine lettuce as an accompaniment, but I added kale to give it more nutritional value. (Tip: Give your kale a massage to break down some of the fibers to make it more tender.)
Since I was planning on this being our lunch option for a few days, I made the bean mixture ahead of time. You can just give the wrap a quick warm-up in the microwave or it’s just fine cold.