by Humane World for Animals Culinary Innovation Chefs Serves 4 Ingredients Lentil crumble - 4 tsp canola oil - 1 cup yellow onions, diced small - 1 tbsp garlic cloves, peeled and diced - 1 tbsp canned tomato paste - 2 tbsp taco seasoning - 1 2/3 cup white button mushrooms, chopped - 2 cups lentils, cooked - 1/2 tsp kosher salt - 1/3 tsp black pepper, table grind Coleslaw and dressing - 1/2 cup vegan mayonnaise - 1 tsp lime juice - 1/2 tsp taco seasoning - 1/3 tsp garlic powder - 1/8 tsp kosher salt - 1 tbsp cold water - 2 cups cabbage, coleslaw mix - 1/2 cups red onions, sliced - 1/2 cup canned corn, whole kernels - 1/4 cup fresh chopped cilantro To assemble - 1/4 cup guacamole, premade - 4 each 10" flour tortillas Instructions For lentil crumble 1. On a flat top grill heat oil over medium-high heat. Add onions and cook for 3-5 minutes.
Add garlic and cook for 1 minute. Add tomato paste and taco seasoning and cook for 2-3 minutes or until tomato paste starts to caramelize. 2. Add mushrooms and cook for 3-5 minutes until moisture releases. Add lentils, salt and pepper and cook for 10 minutes until thickened. Hold hot for service.
For coleslaw dressing 1. In a small mixing bowl, combine vegan mayonnaise, lime juice, taco seasoning, garlic powder, salt and water. Place dressing in cooler for later use. For coleslaw In a large bowl, combine coleslaw mix, onions, corn and cilantro. Add dressing and toss to coat.
To assemble 1. Spread 1 ounce of guacamole on tortilla. Add 3 ounces of coleslaw mix, and top with 6 ounces of crumble. Roll wrap ensuring sides are tucked-in. 2. On a flat top, heat wrap for 1 minute or until wrap has sealed. Slice on a bias and serve. 77oz | Calories: 517kcal | Carbohydrates: 70g | Protein: 19g | Fat: 19g | Saturated Fat: 3g | Sodium: 1292mg | Fiber: 14g | Sugar: 9g Big Bean Energy.
Make the swap. Spread the word. Some heroes wear capes—and some eat beans.
