sovegan.com
Smoky Miso Black Bean Wrap
Miso paste is made using fermented soy beans. It’s more commonly used in East Asian cuisine, but we use it here to add a distinct and delicious savoury flavour to our beans - which adds depth and brings the entire wrap together.
Ingredients
Ingredients
- coconut oil or olive oil
- red onion, peeled + diced
- cumin seeds
- smoked paprika
- tin of black beans, drained + rinsed
- tin of sweetcorn, drained + rinsed
- miso paste, or tamari for gluten-free (see notes)
- maple syrup
- lime, juice only
- salt + pepper
- vegan yoghurt, we use coconut yoghurt
- wholemeal wraps, or gluten-free wraps
- tomato, chopped
- lettuce, chopped
Method
- 1
Add 1 tablespoon of oil to a pan on a medium heat. Once hot, add the red onion and fry for 5 minutes or until soft.
- 2
Stir in the cumin seeds and smoked paprika and cook for 2 minutes to toast the spices.
- 3
Next add the black beans and sweetcorn. Cook for 5 minutes.
- 4
Add the miso paste to a small bowl with a small splash of water and combine to loosen the paste. Pour the paste into the pan with the maple syrup and lime juice and stir to combine. Add a generous pinch of pepper and season to taste with salt, if required (the miso paste will already add lots of saltiness). Cook through for 30 seconds then remove the pan from the heat.
- 5
Spoon 3 tablespoons of yoghurt into the centre of a wrap. Add half of the smoky miso beans, half of the chopped tomato and a small handful of lettuce. Fold the wrap, then repeat for the remaining wrap.
- 6
Eat immediately or store in the fridge for 1 day.
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