Black Bean Burger Wraps
with Carrot Fries and Garlic Aioli
Who says you need a bun to enjoy a burger? For dinner tonight, you’ll enjoy our latest veggie burgers nestled in gluten-free tortillas, which you’ll fold into crunchy wraps. The tortillas are a little tender, but if you wrap carefully enough, the pockets will sear in the skillet and become golden brown. (Don’t be discouraged if yours tear a little.) We hope you enjoy dipping the spiced carrot fries into the garlic aioli as much as we do!
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- 1 can black beans
- 1 onion
- ¼ cup rolled oats
- 1 tbsp chili powder
- carrots carrots
- taco spice taco spice
- 1 clove garlic
- ½ lemon
- Follow Your Heart® Vegenaise®
- 2 gluten-free wraps
- 2 oz peppadew peppers
- 2 oz baby arugula
- 2 tbsp + 2 tsp vegetable oil*
- *Not Included
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.