Name: Creamy Black Bean Wraps with Sautéed Bell Peppers & Mango-Cabbage Slaw
Cook time: 40 min
Total time: 40 min
Yield: Serves 6
Ingredients: 3 (398 ml) cans black beans; 1 small bunch cilantro; 3 cloves garlic; 1 ½ jalapeño peppers; 6 large flour tortillas; 3 limes; 1 ½ mangoes; ¾ cup pumpkin seeds; 3 red bell peppers; 1 ½ small heads red cabbage; 2 shallots; chili powder; coriander, ground; cumin, ground; extra virgin olive oil; salt

Creamy Black Bean Wraps with Sautéed Bell Peppers & Mango-Cabbage SlawCreamy Black Bean Wraps with Sautéed Bell Peppers & Mango-Cabbage Slaw — a 40-minute dinner recipe with 16 ingredients, serving 6.Ingredients

3 (398 ml) cans black beans

1 small bunch cilantro

3 cloves garlic

1 ½ jalapeño peppers

6 large flour tortillas

3 limes

1 ½ mangoes

¾ cup pumpkin seeds

3 red bell peppers

1 ½ small heads red cabbage

2 shallots

chili powder

coriander, ground

cumin, ground

extra virgin olive oil

salt

Instructions

Wash and dry the fresh produce.

Shave cilantro leaves off the stems; discard stems and mince the leaves. Place half in a large bowl and half in a blender.

Juice half of the limes into the bowl with the cilantro; juice remaining limes into the blender and set aside.

Quarter jalapeño peppers lengthwise; seed and remove ribs with a spoon. Mince and add to the bowl with the cilantro. (Be careful with jalapeños; do not touch your eyes and ensure you wash your hands after handling or wear gloves while preparing.)

Peel and mince shallots; add to the bowl along with oil, salt, and cumin; whisk to combine the dressing.

Peel mangoes and slice flesh away from the pits, starting with the flat sides; medium dice and add to the bowl with the dressing.

Quarter each cabbage lengthwise, then cut out and discard the core; slice crosswise into thin (shred-like) strips and add to the bowl. Stir to combine the slaw and set aside.

Trim, seed, and thinly slice bell peppers.

Preheat a large skillet over medium-high heat.

Once the skillet is hot, add oil and swirl to coat the bottom; add bell pepper and salt. Cook, stirring occasionally, until softened, 5-6 minutes. Remove from heat.

Meanwhile, drain and rinse beans; add to the blender with the cilantro and lime juice.

Peel garlic; add to the blender along with water, pumpkin seeds, and spices. Blend on high until smooth.

Place tortillas on a flat surface and spread each with an even layer of black bean spread. Top with bell peppers and a small portion of slaw (reserving the rest for serving); roll tightly to close.

Cut wraps in half and divide between plates; serve with remaining slaw on the side and enjoy!

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