Can't decide between a burger and a burrito? This spicy black bean wrap is a fusion of the two. I made 4 wraps and served it with Grilled Mexican Street Corn
1 can black beans, drained & rinsed
1 onion, roughly chopped
2 cloves garlic, minced
1/4 cup rolled oats
1 Tbsp chili powder
1/4 cup vegan mayonnaise
1/2 tsp chipotle powder
4 flour tortillas
1 tomato, sliced
Baby arugula or greens of choice
1. In food processor, pulse the black beans, onion, rolled oats, chili powder, just 1 clove garlic, and 1/2 tsp salt, scraping the sides with a rubber spatula as necessary, until well combined. Divide the black bean mixture into 4 patties then let them rest in the refrigerator 15 minutes
3. Combine the juice from half the lemon, vegan mayonnaise, chipotle powder and a pinch of salt, mix well.
4. Place a large nonstick skillet over medium-high heat with 2 Tbsp vegetable oil. Once hot, add the black bean patties and cook until well browned and crisp on each side, about 3 to 4 minutes per side. Remove from skillet. Wipe skillet clean.
5. Spread chipotle aioli on each of the tortillas and top with sliced tomato, arugula, and a black bean patty. Wrap the burgers 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.
ELOTE STREET CORN