Black Bean Burger Wrap
This Black Bean Burger Wrap starts with a homemade purple yam tortilla that is tasty, colorful, and made with just a few ingredients. From there, it gets layered with shredded cabbage, Plant Strong Black Bean Burger Mix, crunchy peppers, shredded carrots, avocado, lime, and cilantro for a fresh, satisfying plant-based wrap that is bursting with flavor.
The purple yam tortilla comes together quickly and becomes the base for the full black bean burger wrap. It is a fun way to build a meal around real ingredients, colorful plants, and Plant Strong standards.
- Author
- PLANTSTRONG Team
- Prep Time
- 20 minutes
- Cook Time
- 10 minutes
- Servings
- 6
- Category
Lunch, Dinner
Ingredients
- 1 ½ cups purple yams, steamed + peeled
- ½ cup cassava flour
- 1 tsp salt
- Purple Yam Tortillas
- Shredded green cabbage
- Plant Strong Black Bean Burger Mix, prepared into small patties
- Yellow bell pepper, sliced
- Red bell pepper, sliced
- Carrots, shredded
- Avocado, sliced
- Lime wedges
- Sriracha sauce
- Cilantro
Directions
- Add the steamed purple yams, cassava flour, and salt to a food processor. Blend until a smooth dough forms.
- Roll the dough into roughly 2-inch balls. Place one ball between two pieces of parchment paper and roll it out as thinly as possible.
- Heat a skillet over medium heat. Cook each tortilla until lightly browned, then flip and cook the other side. Repeat with the remaining dough.
- If the tortilla sticks to one piece of parchment, place the exposed side directly onto the skillet, then gently peel the remaining parchment off the back.
- Cook the Plant Strong Black Bean Burger Mix as directed. Set aside.
- Place one purple yam tortilla on a plate.
- Add a layer of shredded green cabbage.
- Place a prepared Plant Strong black bean patty on top.
- Add sliced yellow bell pepper, sliced red bell pepper, shredded carrots, and avocado.
- Finish with a touch of sriracha, a squeeze of lime, and a few sprigs of cilantro.
- Roll up the tortilla, slice in half, and enjoy.
