Black Bean Burger Wraps

Preheat the oven to 425°F. Drain and rinse the black beans. Roughly chop the onion. To a food processor, add 1 cup of the black beans, just 1 cup chopped onion (save the rest for your own use), rolled oats, chili powder, and ¼ tsp salt. Pulse, scraping down the sides with a rubber spatula as necessary, until well combined. Make 2 patties out of the mixture and transfer to a plate. Let the black bean burgers chill in the refrigerator until Step 4.

Peel the carrot and cut into thin sticks, or “fries.” On a baking sheet, toss the carrot fries with 1 tsp vegetable oil and the taco spice. Roast in the oven until browned and crispy in places, about 15 to 20 minutes.

Mince or grate 1 clove garlic and add it to a small bowl. Add the juice from half the lemon (reserving the other half for the Herb Quinoa Pilaf), Vegenaise, and a pinch of salt. Mix the garlic aioli well to combine.

Place a large nonstick skillet over medium-high heat with 2 tbsp vegetable oil. Once hot, add the black bean burgers and cook until well browned and crisp on each side, about 4 to 5 minutes.

Spread 1 tbsp of the garlic aioli on each of the gluten-free wraps and top with peppadew peppers, arugula, and a black bean burger. Wrap the burgers up 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.

Cut the black bean burger wraps in half and divide between plates. Serve with carrot fries and any remaining garlic aioli for dipping.