Black Bean Burger Crunch Wraps
with Chipotle Aioli & Lemon Arugula Salad
- 13.4 oz black beans
- 1 onion
- 2 cloves garlic
- 1 tomato
- ¼ cup rolled oats
- 1 tbsp chili powder
- 1 lemon
- 3 tbsp Follow Your Heart® Soy-Free Vegenaise
- ½ tsp chipotle morita powder
- 2 flour tortillas
- 4 oz baby arugula
- 2 tbsp + 1 tsp vegetable oil*
- *Not Included
- For full ingredient list, see Nutrition
- Food processor
- Food processor
Drain and rinse the black beans. Peel and roughly chop the onion. Peel the garlic. Slice the tomato.
To a food processor, add the black beans, 1 cup chopped onion, rolled oats, chili powder, just 1 clove garlic, and ¼ tsp salt. Pulse, scraping the sides with a rubber spatula as necessary, until well combined. Divide the black bean mixture into two patties, transfer to a plate, and let them rest in the refrigerator until Step 4.
Mince or grate the remaining garlic clove into a small bowl. Halve the lemon and add the juice from half the lemon, Vegenaise, as much of the chipotle morita powder as you’d like, and a pinch of salt. Mix chipotle aioli.
Place a large nonstick skillet over medium-high heat with 2 tbsp vegetable oil. Once hot, add the black bean patties and cook until well browned and crisp on each side, about 4 to 5 minutes.
Spread some chipotle aioli on each of the tortillas and top with sliced tomato, a pinch of arugula, and a black bean burger. Wrap the burgers by gently folding in the sides one at a time. Return the skillet to medium heat with 1 tsp vegetable oil and add the burger wraps, seam side down. Cook until sealed and crisp, about 1 minute per side.
Add the remaining arugula to a large bowl. Squeeze over the remaining lemon juice and add a pinch of salt and pepper. Toss the lemon arugula salad. Cut the black bean burger wraps in half and divide between large plates. Serve with the lemon arugula salad and chipotle aioli for dipping.