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Vegan tortilla wrap with fresh vegetables and bean spread
Healthy vegan wrap with red kidney bean spread and crisp vegetables

Vegan bean pâté wraps

Author: Flavelo
Recipes Vegetarian & Vegan Quick Meals
Pairing beans and grains (tortilla) is an ancient tradition that not only satisfies hunger but provides a complete protein source. The contrast between the smoothness of the cream and the crunch of the vegetables makes this dish exciting. Toasting the spices during the preparation of the bean cream is crucial for truly deep flavours.
🕒 Prep Time 15 mins
🍳 Cook Time 10 mins
⌛ Total Time 25 mins
🍽️ Servings 4 servings
🔥 Calories 480 kcal
🌍 Cuisine Mexican, Vegan

Ingredients

Equipment Needed

  • Large frying pan
  • Stick blender
  • Chef's knife
  • Silicone spatula

Allergen Information

⚠️ Cereals containing gluten

Instructions

1 ✓

Dice the onion finely, crush the garlic. Sauté the onion in oil until translucent.

Tip: The sugars released when frying the onion add sweetness to the cream (caramelisation).
2 ✓

Add the beans, purée and spices. Heat through to let the flavours meld.

Tip: Spices dissolve best in fat, so it is important they come into contact with the oil.
3 ✓

Blend the mixture until creamy. Season with lemon juice, salt and pepper at the end.

Tip: The starch content of the beans thickens the cream (gelatinisation).
4 ✓

Warm the tortilla wraps in a dry pan for a few seconds. Spread with the bean cream, fill with vegetables and roll up.

Tip: Warming makes the dough pliable and prevents it cracking when rolling.

Recipe FAQ

Can I substitute tinned beans?
Yes, with dried beans, but they must be soaked and cooked until soft beforehand.
Why is lemon juice needed?
The acidity counteracts the starchy 'heaviness' of the beans and lifts the flavours.

Ingredients

  • 4 whole Tortilla wraps (wholemeal)
  • 400 g Red kidney beans (tinned)
  • 1 whole Red onion (medium)
  • 2 cloves Garlic
  • 2 tbsp Extra virgin olive oil
  • 2 tbsp Tomato purée
  • 1 tsp Ground cumin
  • 0.5 tsp Chilli flakes
  • 1 bunch Fresh parsley
  • 1 tsp Salt
  • 0.5 tsp Pepper
  • 1 tbsp Fresh lemon juice
  • 200 g Mixed fresh vegetables (lettuce, cucumber)