Black Bean Crunchadillas
with Miso Butter & Spicy Radish Salad
What is a crunchadilla? Inspired by our favorite fast food indulgence, this geometric gem is part quesadilla, part burger, and all munchy masterpiece. A black bean burger, crunchy radish salsa, and savory miso butter are all wrapped in a tortilla for a crispy splurge-worthy package.
INGREDIENTS
- 2 radishes, trimmed and cut into matchsticks
- 1 scallion, trimmed and thinly sliced
- 1 tbsp seasoned rice vinegar
- 1 tsp crushed Aleppo pepper
- 1 tbsp vegan butter
- 1 1/2 tsp red miso paste
- 1 garlic clove, peeled and grated
- 1/4 cup vegan mayo
- 2 Actual Veggies® Black Burgers
- 2 whole wheat flour tortillas
- 5 tsp vegetable oil*
- Salt*
- Pepper*
- *Not included
- Ingredients are listed for 2 servings. If you're making 4 servings, please double your ingredients by using both meal kit bags provided.
- For full ingredient list, see Nutrition.
- ~This recipe has a spicy ingredient! For low-heat, use spicy ingredients as instructed. For no-heat, omit them entirely.~
INSTRUCTIONS
Combine radish, scallion, vinegar, Aleppo pepper, and a pinch of salt in medium bowl and toss.
Combine butter and miso in small bowl. In separate small bowl, stir together garlic, mayo, and a pinch of salt and pepper.
Heat 1 tbsp vegetable oil in large nonstick skillet over medium-high heat. Add burgers to skillet and cook until golden brown, 5 to 6 minutes per side. Wipe skillet clean. (4-serving meal: use 2 tbsp vegetable oil)
Lay tortillas on clean work surface and spread thin layer of aioli on each. Place burger in middle of each tortilla, dollop with miso butter, and top with radish salad. Close by folding edges of tortilla towards center. Heat 2 tsp vegetable oil in skillet over medium heat and add crunchadillas, seam side down. Cook until browned and crispy, 3 to 5 minutes per side. Cut black bean crunchadillas with miso butter and spicy radish salad in half and serve with remaining aioli. Enjoy! (TIP: For the 4-serving meal, crisp in batches.)
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