Southwest Black Bean and Cabbage Wrap
with
Sweet Corn, Avocado and Nopales Salad
Today is Saint Patrick's Day, and I know what you're thinking!!
Where's the Corned Beef?
Well, I decided to stay true to "Meatless Mondays" and stay on track. This dish was inspired from a request on line, so keep them coming:)
1 (15-ounce) can Black Beans,
rinsed and drained
1 Egg (or, you can keep this dish
“Vegan” and use a Flax Seed Slurry)
1/4 Cup Yellow Onion, small
diced
1/2 Cup Brown Rice Bread Crumbs (Why?
Because they are “Gluten-Free”)
1/2 Cup Quinoa, cooked
1/4 Cup Tomato, puree
1 Teaspoon Garlic, fresh,
chopped
1 Teaspoon Cumin, powder
1 Teaspoon Chipotle Paste, or
1/4 Teaspoon Chipotle, powder
1 Tablespoon Cilantro, fresh,
chopped
1/2 Teaspoon Sea Salt
In a medium size mixing bowl, incorporate all the ingredients together and form
patties. I usually use a large ice cream scoop so that the portions are uniform.
In a medium size sauté pan, with a small amount of olive oil, sear each patty on high heat for approximately 2 minutes on each side.
Slightly steam 2 pieces of Napa Cabbage for 20 seconds and wrap the Black Bean patties with it.
Sweet Corn, Avocado and Nopales Salad
2 Cups Sweet Yellow Corn, off the cob or frozen and thawed
1 Cup Avocado, small diced
1 Cup Nopales, cooked and julienned
1/4 Cup, Red Bell Pepper, small diced
1/4 Cup, Green Onion, sliced
1 Teaspoon Serrano Pepper, minced
1/4 Cup Cilantro, fresh, chopped
2 Tablespoons Olive Oil
1/4 Cup Apple Cider Vinegar ( Lime or Lemon Juice are great alternatives )
Sea Salt to taste
In a mixing bowl, combine all the ingredients together and mix lightly so that the avocado keeps its shape.
Top each wrapped patty with as much Corn and Avocado salad as you wish.
-IT'S DELISH