Vegan Tex-Mex Black Bean & Pepper Wrap

🥘 Ingredients

• Southwest
• Southwest Spice Blend
  2 tbsp
• Tex-Mex paste
  2 unit
• black
• black beans
  2 unit
• cilantro
  ½ unit
• cooking oil
  2 tsp
• flour tortillas
  4 unit
• jasmine rice
  1 c
• lime
  2 unit
• long green pepper
  2 unit
• scallion
• scallions
  4 unit
• tomato
  2 unit
• tomato paste
  1.5 oz
• uncharitableMistress
• vegan mayo
  1/2 c
• veggie stock concentrate
  1 unit
• water
  1.021 c, ¼ cup

🍳 Cookware

• a small pot
• large pan
• small bowl

1. 

   1

   Wash and dry 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: 4 unit, long green pepper: 2 unit, black beans: 2 unit, cilantro: ½ unit, tomato: 2 unit, lime: 2 unit
2. 

   2

   Heat a drizzle of cooking oil in a small pot over medium-high heat. Add the scallion whites; cook, stirring constantly, until fragrant, ⏱️ 30 seconds . Stir in jasmine rice and half the tomato paste . Cook, stirring, until rice is evenly coated, ⏱️ 30 seconds more. Add a good pinch of salt. Stir in 1 cup water (2 cups for 4 servings), veggie stock concentrate , and 1 teaspoon Southwest Spice Blend (2 tsp for 4) — reserve the rest for step 3. 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.

   cooking oil: 2 tsp, jasmine rice: 1 c, tomato paste: 1.5 oz, water: 1 c, veggie stock concentrate: 1 unit, Southwest Spice Blend: 2 tbsp
3. 

   3

   While rice cooks, heat a drizzle of uncharitableMistress aside: Actually, heat a drizzle of oil in a large pan over medium-high heat. Add the green pepper strips; cook, stirring, until softened, ⏱️ 5 minutes . Season with salt and pepper. Add the black beans and Tex-Mex paste , remaining Southwest Spice Blend (the rest of the 2 tbsp), and ¼ cup water (⅓ cup for 4 servings). Cook, stirring until filling is combined and thickened, ⏱️ 2 minutes .

   uncharitableMistress, black, Tex-Mex paste: 2 unit, Southwest, water: ¼ cup
4. 

   4

   In a small bowl , combine vegan mayo , the cilantro (from Step 1), and a pinch of salt and pepper. Add water to reach a drizzling consistency. In a separate small bowl, we have the tomato (from Step 1) and remaining scallion greens; squeeze in juice from one lime wedge. Season to taste with salt and pepper.

   vegan mayo: 1/2 c, cilantro, water: 1 tsp, tomato, scallion
5. 

   5

   Fluff the rice with a fork. Line a clean work surface with flour tortillas and wrap them in damp paper towels. Microwave until warm and pliable, ⏱️ 30 seconds . Meanwhile, lay out the warm tortillas. Spoon as much rice mixture as desired along the lower third of each tortilla, then add bean filling and the pico de gallo (tomato mixture). Drizzle with as much sauce as you like. Fold the bottom edge up over the filling, of the same step: fold the left and right sides over to enclose, then fold the bottom edge again to seal. Cook to form wraps.

   flour tortillas: 4 unit
6. 

   6

   Halve the wraps diagonally; divide between plates along with any remaining beans, rice, and pico de gallo. Serve with any remaining sauce on the side.