Recent, big romaine leaves take the place of tortillas on this plant protein-rich recipe from Jackie Sobon’s cookbook Vegan Yack Assault’s Plant-Based mostly Meal Prep. Buttery pecans and pinto beans give them satiating energy—good for a wholesome, at-home work lunch.
What you want:
1½ cups uncooked pecans
¾ cup chopped purple onion
1 tablespoon chili powder
1½ teaspoons floor cumin
¾ teaspoon salt
½ teaspoon floor coriander
¼ teaspoon cayenne pepper
2 (15-ounce) cans pinto beans, drained and rinsed
2 teaspoons sunflower oil
8 giant romaine lettuce leaves
1 avocado, diced
½ cup salsa
¼ cup vegan bitter cream
2 tablespoons chopped cilantro
What you do:
- In a meals processor, pulse pecans, onion, chili powder, cumin, salt, coriander, and cayenne till pecans are damaged into pea-size items. Add pinto beans and pulse a few occasions till damaged all the way down to roughly one-quarter of unique dimension.
- In a big sauté pan over medium warmth, heat oil. Add pecan-pinto combination and cook dinner, stirring sometimes and breaking apart massive chunks till crumbles start to brown, about 5 minutes.
- To serve, divide filling between romaine lettuce leaves, then prime every with avocado, salsa, bitter cream, and cilantro. If making ready for later, retailer lettuce leaves, filling, and toppings individually in fridge for as much as 7 days. Reheat filling earlier than serving.
For extra plant-based recipes like this, learn:
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