This recipe was part of the plant-based lunch served to the unsuspecting Shed Build crew: panini-pressed Mexican Street Corn Black Bean wraps, Cranberry-Tarragon Chickpea ChickN Salad wraps, Butter Bean Pasta Salad, Pineapple-Watermelon Lemonade (100% juice), and sweet treats. They loved it!
Ingredients
- 2 cups Mexican Street Corn (homemade or frozen and cooked per package directions)
- 1 can black beans, drained and rinsed
- Large handful grape tomatoes, halved
- 1 cup shredded vegan mozzarella (optional)
- 4 extra large flour wraps
- Optional garnishes: pickled jalapeños, chili crunch, Green Belly hot sauce, lime wedges, cashew sour cream
Method
- Add the street corn, black beans and tomatoes to a medium bowl and mix well to combine.
- Divide the mixture evenly between four wraps. Top with shredded cheese, if using. Wrap tightly, place seam side down on panini press and cook several minutes or until browned.
- Serve immediately with optional garnishes.