Vegan Crunchwrap with Mexican Flavors and Toppings
Ingredients
- 2 garlic cloves
- 1 tin black beans
- 160g /5.6 oz cherry tomatoes
- 50g /1.7 oz sun-dried tomatoes
- 50g /1.7 oz chopped walnuts
- 80g /2.8 oz tinned sweetcorn
- 2 tsp cumin
- 2 tsp paprika
- 1/2 tsp chilli powder
- 60ml / 1.4 cup water
- A pinch of salt
- Vegan cheese
- Big tortillas
- Chilli sauce
- Vegan sour cream
- Salad mix
- Avocado slices
Preparation
Add the oil and garlic and fry for 2 minutes.
Add the black beans, cherry tomatoes, sun-dried toms, chopped walnuts, tinned sweetcorn, cumin, paprika, chilli powder and water. Fry for 5 minutes and add a pinch of salt.
Assemble the crunch wrap by first adding vegan cheese and the mexican mix on a big tortilla.
Put a small tortilla on top of the mix and add chili sauce, vegan sour cream, salad mix, avocado slices.
Add a small tortilla on top and wrap it all together as one big wrap.
Fry it 3-5 minutes on each side.
