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Black Bean Crunchadillas with Miso Butter & Spicy Radish Salad
2 or 4 Serving Dinner

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.

Tags: High-Protein Nut-Free Chef's Choice High Fiber
SERVINGS
PREP & COOK TIME
35 min
CALORIES
700
FAT
31g
CARBOHYDRATES
92g
PROTEIN
18g

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INGREDIENTS

  1. 2 radishes, trimmed and cut into matchsticks
  2. 1 scallion, trimmed and thinly sliced
  3. 1 tbsp seasoned rice vinegar
  4. 1 tsp crushed Aleppo pepper
  5. 1 tbsp vegan butter
  6. 1 1/2 tsp red miso paste
  7. 1 garlic, peeled and grated
  8. 1/4 cup vegan mayo
  9. 2 Actual Veggies® Black Burgers
  10. 2 whole wheat flour tortillas
  11. 5 tsp vegetable oil*
  12. Salt & pepper*
  13. *Not included
  14. Ingredients are listed for 2 servings. If you're making 4 servings, please double your ingredients by using both meal kit bags provided.
  15. For full ingredient list, see Nutrition.
  16. ~This recipe has a spicy ingredient! For low-heat, use spicy ingredients as instructed. For no-heat, omit them entirely.~
Allergens: soy, wheat
Tools: Large nonstick skillet
SERVINGS
PREP & COOK TIME
35 min
CALORIES
700
FAT
31g
CARBOHYDRATES
92g
PROTEIN
18g

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INSTRUCTIONS

1
Make the radish salad

Combine radish, scallion, vinegar, Aleppo pepper, and a pinch of salt in medium bowl and toss.

2
Make the miso butter and aioli

Combine butter and miso in small bowl. In separate small bowl, stir together garlic, mayo, and a pinch of salt and pepper.

3
Cook the burgers

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)

4
Make the crunchadillas

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 toward 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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