Portobello Unfried Black Bean Wraps with Avocado Aïoli
Though this looks like an involved recipe, it takes only about 15 minutes to put together, and it makes a hearty and filling lunch.
FOR THE MUSHROOMS
6 large Portobello mushrooms, sliced
1 tbsp soy sauce
1/2 tsp oregano
1/4 tsp garlic powder
Pinch black pepper
- Add the mushrooms to a preheated frying pan with the rest of the ingredients.
- Sauté until the liquid that they release has been evaporated and they are cooked through.
FOR THE AVOCADO AÏOLI
2 large Hass avocados
2 cloves garlic (roasted or lightly sweated if you don’t want the raw garlic flavour)
1 tbsp lime juice
1/2 cup soy milk
1/2 tsp sea salt
Pinch cayenne pepper
Directions:
1. Add all the ingredients to a blender and blend until smooth.
2. Transfer to a squeeze bottle (I used an clean and dry empty vegan mustard bottle) to serve.
FOR THE UNFRIED BLACK BEANS
1 onion, finely chopped
1 clove garlic, minced
1 jalapeño pepper, minced
1 red pepper, roasted (I used one from a jar)
1 can black beans, drained and mashed
1/4 cup broth or water
1/2 tsp oregano
1/2 tsp ground cumin
1/2 tsp ground coriander
1/2 tsp ground chilli pepper
1/4 tsp salt
1 tbsp tomato purée
1 tbsp lime juice
- Preheat a sauté pan over a medium low heat, and sauté the onion until it starts to take on some colour. Add the garlic and and stir for 30 seconds.
- Stir in the jalapeño and red pepper, black beans, broth, herbs and spices, salt, tomato purée, and lime. Cook the mixture until all of the liquid is absorbed.
TO ASSEMBLE
4 wholegrain suitable-for-vegan wraps
Salsa
Spinach
- Layer spinach, the unfried beans, and the mushrooms on a wrap. Top with salsa and avocado aïoli to serve