Category: lunch, dinner, main
Yield: 4 servings
Calories/serving: 350
Preparation time: 25 minutes
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Ingredients
- 200g broccoli
- 150g cooked black beans
- 100g coleslaw
- 4 tortilla wraps
- 30ml olive oil
- 5g garlic powder
- 5g smoked paprika powder
- 5g ground cumin
- 5g chili powder
- 5g onion powder
- 30ml vegetable broth
- 30g vegan cheese
- 5g table salt
Directions
Preheat the oven to 180 degrees Celsius.
Wash and chop the broccoli into small florets.
Heat a pan over medium heat and add olive oil.
Add the broccoli florets to the pan and sauté for about 5 minutes until they start to soften.
Add garlic powder, smoked paprika, ground cumin, chili powder, and onion powder to the broccoli. Stir well to coat the broccoli evenly with the spices.
Pour the vegetable broth into the pan and continue to cook the broccoli for another 5 minutes, or until fully tender.
In a blender, combine the cooked black beans and a pinch of table salt. Blend until smooth to create a bean spread.
Take the tortilla wraps and spread each with an even layer of the black bean spread.
Distribute the sautéed spiced broccoli evenly among the wraps.
Top each wrap with a portion of coleslaw and sprinkle with vegan cheese.
Roll up the tortilla wraps tightly to enclose the fillings.
Place the wraps on a baking sheet and bake in the preheated oven for 10 minutes, or until the wraps are crispy and the cheese has melted.
Remove from oven and let cool for a few minutes before serving.
Ingredients
- 200g broccoli
- 150g cooked black beans
- 100g coleslaw
- 4 tortilla wraps
- 30ml olive oil
- 5g garlic powder
- 5g smoked paprika powder
- 5g ground cumin
- 5g chili powder
- 5g onion powder
- 30ml vegetable broth
- 30g vegan cheese
- 5g table salt
Category: lunch, dinner, main
Yield: 4 servings
Calories/serving: 350
Preparation time: 25 minutes
Sign up for free and start creating your own personalized recipes!
Directions
Preheat the oven to 180 degrees Celsius.
Wash and chop the broccoli into small florets.
Heat a pan over medium heat and add olive oil.
Add the broccoli florets to the pan and sauté for about 5 minutes until they start to soften.
Add garlic powder, smoked paprika, ground cumin, chili powder, and onion powder to the broccoli. Stir well to coat the broccoli evenly with the spices.
Pour the vegetable broth into the pan and continue to cook the broccoli for another 5 minutes, or until fully tender.
In a blender, combine the cooked black beans and a pinch of table salt. Blend until smooth to create a bean spread.
Take the tortilla wraps and spread each with an even layer of the black bean spread.
Distribute the sautéed spiced broccoli evenly among the wraps.
Top each wrap with a portion of coleslaw and sprinkle with vegan cheese.
Roll up the tortilla wraps tightly to enclose the fillings.
Place the wraps on a baking sheet and bake in the preheated oven for 10 minutes, or until the wraps are crispy and the cheese has melted.
Remove from oven and let cool for a few minutes before serving.
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