Tex-Mex Beef, Black Bean & Pepper Wrap
with Rojo Rice, Pico de Gallo & Creamy Cilantro Sauce
- Wheat
- Soy
Craving all the tantalizing flavors and textures of a burrito—minus the meat? Look no further. For this Tex-mex inspired vegan meal, you’ll layer the tortilla with fluffy tomato-scallion rice and Southwest-spiced green pepper-spiked black beans. Next up: fresh pico de gallo, a big drizzle of creamy dairy-free cilantro sauce (plus more for dipping), and a squeeze of lime. Fresh, healthy, and filling in 30 minutes–vamanos!
Ingredients
2 unit
Flour Tortillas
(Contains: Wheat, Soy)
1 unit
Veggie Stock Concentrate
½ unit
Tomato Paste
½ cup
Jasmine Rice
1 unit
Long Green Pepper
1 unit
Black Beans
20 ounce
Ground Beef
4 tablespoon
Vegan Mayonnaise
1 unit
Tomato
1 unit
Lime
2 unit
Scallions
1 unit
Tex-Mex Paste
1 tablespoon
Southwest Spice Blend
¼ ounce
Cilantro
Not included in your delivery
2 teaspoon (tsp)
Cooking Oil
teaspoon (tsp)
Black Pepper
teaspoon (tsp)
Salt
Nutrition Values
Utensils
Cooking Steps
• Wash and dry produce. • Trim and thinly slice scallions, separating whites from greens. Halve, core, and thinly slice green pepper into strips. Drain and rinse beans. Roughly chop cilantro. Finely dice tomato. Quarter lime.
• Heat a drizzle of oil in a small pot over medium-high heat. Add scallion whites; cook, stirring constantly, until fragrant and translucent, 30-60 seconds. Stir in rice and half the tomato paste (all for 4 servings). Cook, stirring, until rice is evenly coated, 30-60 seconds more. • Add 1 cup water (2 cups for 4), stock concentrate, 1 tsp Southwest Spice Blend (2 tsp for 4), and a pinch of salt. (You’ll use the rest of the Southwest Spice Blend later.) Bring to a boil, then cover and reduce heat to a low simmer. Cook until rice is tender, 15-18 minutes. Turn off heat and keep covered until ready to serve.
• While rice cooks, heat a drizzle of oil in a large pan over medium-high heat. Add green pepper; cook, stirring, until softened, 5-6 minutes. Season with salt and pepper. • Add beans, Tex-Mex paste, remaining Southwest Spice Blend, and ¼ cup water (1⁄3 cup for 4 servings). Cook, stirring, until filling is combined and thickened, 2-3 minutes.
Add beef or organic beef to pan along with green pepper; season with salt and pepper. Cook, breaking up meat into pieces, until beef is browned and cooked through and green pepper is softened, 4-6 minutes. (TIP: If there’s excess grease in your pan, carefully pour it out.) Cook through the rest of the step as directed.
• In a small bowl, combine vegan mayo, cilantro, and a pinch of salt and pepper. Add water, 1 tsp at a time, until mixture reaches a drizzling consistency. • In a separate small bowl, combine tomato, scallion greens, and a squeeze of lime juice. Season with salt and pepper.
• Fluff rice with a fork. Wrap tortillas in damp paper towels and microwave until warm and pliable, 30 seconds. • Lay tortillas on a clean work surface. Add as much rice, bean filling, and pico de gallo as you like across the bottom third of tortillas. Drizzle with as much sauce as you like. • Fold bottom edge of each tortilla over filling, then fold over left and right sides toward the filling. Roll up tortillas, starting with filled sides, to form wraps.
• Halve wraps on a diagonal; divide between plates along with any remaining bean filling, remaining rice, and remaining pico de gallo. Serve with any remaining sauce for dipping and remaining lime wedges on the side.
Ground Beef is fully cooked when internal temperature reaches 160°.
