Vegan Tex-Mex Black Bean & Pepper Wrap

🥘 Ingredients

• black beans
  1 can
• cilantro
  1 bunch
• cooking oil
  2 tbsp
• flour tortillas
  2 pieces
• jasmine rice
  ½ cup
• lime
  1 unit
• long green pepper
  1 unit
• scallions
  2 unit
• southwest spice blend
  1 tsp
• tex-mex paste
  2 tbsp
• tomato
  1 unit
• tomato paste
  2 tbsp
• vegan mayo
  2 tbsp
• veggie stock concentrate
  1 unit

1. 

   1

   Wash and dry all produce. Trim and thinly slice scallions , separating whites from greens. Halve, core, and thinly slice long green pepper into strips. Drain and rinse black beans . Roughly chop cilantro . Finely dice tomato . Quarter lime .

   scallions: 2 unit, long green pepper: 1 unit, black beans: 1 can, cilantro: 1 bunch, tomato: 1 unit, lime: 1 unit
2. 

   2

   Heat a drizzle of cooking oil in a small pot over medium-high heat. Add scallion whites; cook, stirring constantly, until fragrant and translucent, ⏱️ 30 seconds . Stir in jasmine rice and half the tomato paste . Cook, stirring, until rice is evenly coated, ⏱️ 30 seconds more.

   cooking oil: 2 tbsp, jasmine rice: ½ cup, tomato paste: 2 tbsp
3. 

   3

   Add 1 cup water, veggie stock concentrate , 1 tsp southwest spice blend , and a pinch of salt. Bring to a boil, then cover and reduce heat to a low simmer. Cook until rice is tender, ⏱️ 15 minutes . Turn off heat and keep covered until ready to serve.

   veggie stock concentrate: 1 unit, southwest spice blend: 1 tsp
4. 

   4

   While rice cooks, heat a drizzle of oil in a large pan over medium-high heat. Add green pepper; cook, stirring, until softened, ⏱️ 5 minutes . Season with salt and pepper.
5. 

   5

   Add beans, tex-mex paste , remaining southwest spice blend, and ¼ cup water. Cook, stirring, until filling is combined and thickened, ⏱️ 2 minutes .

   tex-mex paste: 2 tbsp
6. 

   6

   In a small bowl, combine vegan mayo , cilantro, and a pinch of salt and pepper. Add water, 1 tsp at a time, until mixture reaches a drizzling consistency.

   vegan mayo: 2 tbsp
7. 7

   In a separate small bowl, combine tomato, scallion greens, and a squeeze of lime juice. Season with salt and pepper.
8. 8

   Fluff rice with a fork. Wrap flour tortillas in damp paper towels and microwave until warm and pliable, ⏱️ 30 seconds .

   flour tortillas: 2 pieces
9. 9

   Lay tortillas on a clean work surface. Add as much rice, bean filling, and pico de gallo as you like across the bottom third of tortillas. Drizzle with as much sauce as you like.
10. 10

    Fold bottom edge of each tortilla over filling, then fold over left and right sides toward the filling. Roll up tortillas, starting with filled sides, to form wraps.
11. 11

    Halve wraps on a diagonal; divide between plates along with any remaining beans, remaining rice, and remaining pico de gallo. Serve with any remaining sauce for dipping and remaining lime wedges on the side.