Black Bean Crunch Wraps with Tomatillo Sour Cream & Curtido

Black Bean Crunch Wraps

with Tomatillo Sour Cream & Curtido

GET RECIPES DELIVERED
dinner

Dinner Hearty Vegetables Beans/Legumes Appetizer Mexican Nut-Free High-Protein Gluten-Free Winter Recipes Summer Recipes Spring Recipes Quick and Easy Party Foods Fall Recipes
GET RECIPES DELIVERED
SERVINGS
2
PREP & COOK TIME
35 min
CALORIES
610
FAT
17g
CARBOHYDRATES
101g
PROTEIN
25g

MAIN INGREDIENTS

  1. 1 onion
  2. 4 oz shredded green cabbage
  3. 1 tsp Mexican oregano
  4. 1 tsp turbinado sugar
  5. 2 tbsp apple cider vinegar
  6. 2 garlic cloves
  7. 1 poblano pepper
  8. 1 Roma tomato
  9. 13.4 oz black beans
  10. 6 oz tomatillos
  11. 2 tbsp vegan sour cream
  12. 2 gluten-free wraps
  13. ¼ cup vegan mozzarella
  14. 2 tbsp + 1 tsp olive oil*
  15. *Not included
  16. For full ingredient list, see Nutrition
Allergens: soy
Nutrition

TOOLS

  • Small saucepan
  • Large nonstick skillet
  • Blender or food processor

INSTRUCTIONS

1
Make the curtido
Peel and thinly slice the onion. Add just half of the sliced onion to a large bowl along with the cabbage, oregano, sugar, apple cider vinegar, and a pinch of salt and pepper. Mix curtido with your hands for a minute to break down the cabbage slightly.
2
Prepare the vegetables
Peel the garlic. Trim, deseed, and thinly slice the poblano. Slice the tomato. Drain and rinse the black beans. Peel the papery husks off the tomatillos, then rinse and dice them.
3
Make the tomatillo sauce
Place a small saucepan over medium-high heat. Add the garlic, diced tomatillos, ½ cup water, 1 tbsp olive oil, ¼ tsp salt, and bring to a simmer. Cook, stirring occasionally, until tomatillos are softened and the liquid thickens slightly, about 5 to 6 minutes. Add the cooked tomatillos to a blender and blend until smooth. Add the sour cream, blend again, taste, and adjust seasoning with salt and pepper.
4
Cook the beans
Place a large nonstick skillet over medium-high heat with 1 tbsp olive oil. Once hot, add the remaining sliced onion, sliced poblano, and a pinch of salt. Cook until softened, about 3 to 4 minutes. Add the beans, and cook until hot, about 2 to 3 minutes. Mash some of the beans with the back of a fork.
5
Build the wraps
Lay the tortillas on a clean work surface and sprinkle each with shredded mozzarella. Top with sliced tomato, black beans, and a small amount of curtido. Wrap by gently folding in the sides one at a time. Rinse and dry the skillet and return to medium heat with 1 tsp olive oil and the crunch wraps, seam side down. Cook until sealed and crisp, about 1 minute per side.
6
Serve
Divide the black bean crunch wraps and between large plates with the remaining curtido on the side. Drizzle with tomatillo sour cream. Bon appétit!