MAKES 4 SERVINGS
AGELESS ANTIOXIDANTS
LONGEVITY LOVER
PROTEIN DREAM
STRONG BONES
SUPER GREENS
VISION MISSION
Besides being super nutritious and simple to make, one of the best things about bean wraps is their versatility. This recipe calls for pinto beans, but any beans would be delicious. Wraps are a great way to get a variety of protein-packed and fiber-filled beans onto your plate throughout the week.
1 garlic clove, finely chopped
½ cup basil leaves, loosely packed
¼ cup extra-virgin olive oil
2 tablespoons balsamic vinegar
1½ cups precooked pinto beans, drained or 1 (15-ounce) can or carton
⅛ teaspoon cayenne pepper
¾ teaspoon sea salt
Freshly ground black pepper
4 (8-inch) whole-grain wraps or tortillas
2 avocados, pitted and thinly sliced
½ medium red onion, finely chopped
2 medium tomatoes, finely chopped and drained
½ cup Kalamata olives, pitted and halved
1 cup micro greens or finely chopped kale
BEANS In a food processor, combine the garlic, basil, oil, and vinegar until smooth. Add the beans, cayenne, salt, and pepper. Pulse on and off about five times for 5 seconds each, until the mixture is thoroughly combined, but there are still some pieces left about half the size of a pea. Taste and adjust seasonings, as desired.
ASSEMBLE Lay the wraps on a flat surface. Spread one-quarter of the bean mixture on each of the wraps to cover them. Stack the avocado, onions, tomatoes, olives, and greens in tight rows on the third of the wrapper closest to you. Leave a half inch on each end empty. Tightly roll up the wrapper, tucking the ends in. Slice in half to serve.