Vegan One-Pan BBQ Bean & Coleslaw Wraps

🥘 Ingredients

• bbq sauce
  2 tbsp
• blue corn tortilla chips
  1 unit
• coleslaw mix
  2 c
• cooking oil
  1 tbsp
• flour tortillas
  4 pieces
• guacamole
  4 tbsp
• hot sauce
  1 tsp
• kidney beans
  15 oz
• salt
  1 pinch
• scallions
  2 pieces
• sugar
  ½ tsp
• vegan mayo
  2 tbsp
• water
  1 tbsp
• white wine vinegar
  1 tbsp

🍳 Cookware

• small bowl
• medium bowl
• large pan

1. 

   1

   Wash and dry all produce. Trim and thinly slice scallions .

   scallions: 2 pieces
2. 

   2

   In a small bowl , combine hot sauce and half the vegan mayo . In a medium bowl , combine coleslaw mix , scallions, white wine vinegar , remaining mayo, sugar , and a pinch of salt ; set aside.

   hot sauce: 1 tsp, vegan mayo: 2 tbsp, coleslaw mix: 2 c, white wine vinegar: 1 tbsp, sugar: ½ tsp, salt: 1 pinch
3. 

   3

   Drain kidney beans . Heat a drizzle of cooking oil in a large pan over medium-high heat. Add drained beans, bbq sauce , and water . Cook, stirring occasionally, until beans are warmed through and saucy ⏱️ 3 minutes .

   kidney beans: 15 oz, cooking oil: 1 tbsp, bbq sauce: 2 tbsp, water: 1 tbsp
4. 

   4

   Wrap flour tortillas in damp paper towels and microwave until warm and pliable ⏱️ 30 seconds . Place tortillas on a clean work surface. Evenly spread spicy mayo on bottom third of tortillas. Top with BBQ beans and as much coleslaw as you like. Fold up bottom side of each tortilla over filling, then fold over left and right sides toward filling. Roll up tortillas, starting with filled sides, to form wraps. Divide wraps between plates. Serve with blue corn tortilla chips , guacamole , and any remaining coleslaw on the side.

   flour tortillas: 4 pieces, blue corn tortilla chips: 1 unit, guacamole: 4 tbsp