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Vegan Tex-Mex Black Bean & Pepper Wrap with Rojo Rice, Pico de Gallo & Creamy Cilantro Sauce

Craving all the tantalizing flavors and textures of a burrito—minus the meat? Look no further. For this Tex-Mex inspired vegan meal, you’ll layer the tortilla with fluffy tomato rice and Southwest-spiced green pepper-spiked black beans. Next up: pico de gallo and a big drizzle of creamy dairy-free cilantro sauce (plus more for dipping). Fresh, healthy, and filling in 30 minutes–vámanos!

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Spicy Vegan dinners
Prep: 30 mins
Cook: 10 mins
Servings: 4

Ingredients

2 servings 4 servings
  • 2 flour tortillas
  • 0.5 cups jasmine rice
  • 1 tomato paste
  • 1 long green pepper
  • 1 black beans
  • 1 tbsp southwest spice blend
  • 1 tex-mex paste
  • 1 veggie stock concentrate
  • 4 oz pico de gallo
  • 0.25 oz cilantro
  • 4 tbsp vegan mayo
  • salt
  • pepper
  • 2 tsp cooking oil
  • 4 flour tortillas
  • 1 cup jasmine rice
  • 1 tomato paste
  • 2 long green peppers
  • 2 black beans
  • 2 tbsp southwest spice blend
  • 2 tex-mex pastes
  • 2 veggie stock concentrates
  • 8 oz pico de gallo
  • 0.5 oz cilantro
  • 8 tbsp vegan mayo
  • salt
  • pepper
  • 2 tsp cooking oil

Instructions

  1. • Wash and dry produce.
    • Halve, core, and thinly slice green pepper
    into strips. Drain and rinse beans. Roughly
    chop cilantro.
  2. • Heat a drizzle of oil in a small pot over
    medium-high heat. Stir in rice and half
    the tomato paste (all for 4 servings).
    Cook, stirring, until rice is evenly coated,
    30-60 seconds more.
    • Add 1 cup water (2 cups for 4), stock
    concentrate, 1 tsp Southwest Spice Blend
    (2 tsp for 4), and a pinch of salt. (You’ll
    use the rest of the Southwest Spice Blend
    later.) Bring to a boil, then cover and reduce
    heat to a low simmer. Cook until rice is
    tender, 15-18 minutes. Turn off heat and
    keep covered until ready to serve.
  3. • While rice cooks, heat a drizzle of oil in a
    large pan over medium-high heat. Add
    green pepper; cook, stirring, until softened,
    5-6 minutes. Season with salt and pepper.
    • Add beans, Tex-Mex paste, remaining
    Southwest Spice Blend, and ¼ cup water
    (1⁄3 cup for 4 servings). Cook, stirring,
    until filling is combined and thickened,
    2-3 minutes.
  4. • In a small bowl, combine mayonnaise,
    cilantro, and a pinch of salt and pepper.
    Add water, 1 tsp at a time, until mixture
    reaches a drizzling consistency.
  5. • Fluff rice with a fork. Wrap tortillas in damp
    paper towels and microwave until warm
    and pliable, 30 seconds.
    • Lay tortillas on a clean work surface. Add as
    much rice, bean filling, and pico de gallo
    (draining first) as you like across the bottom
    third of tortillas. Drizzle with as much
    cilantro sauce as you like.
    • 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.
  6. • Halve wraps on a diagonal; divide between
    plates along with any remaining rice, bean
    filling, and pico de gallo (draining first).
    Serve with any remaining cilantro sauce on
    the side for dipping.