Sandwich of the Month: Spiced bean and guacamole wrap [vegan]

Since deciding to cut down my meat and dairy consumption, I’ve been experimenting with different ways of preparing beans, chick peas and other plant proteins. Legumes are really versatile but somehow, I always end up either making just salads or stews. For this Sandwich of the Month, I thought back to the black bean burger wrap from Blossom du Jour that I used to have for lunch at my old job. The vegan sandwich consisted of spiced black beans, guacamole and Romaine lettuce. It was so yummy and so satisfying that I never got sick of it.

I wanted to recreate it at home and here is the version I came up with. The beans are actually a hybrid of two recipes I posted before - this black bean quesadilla and this bean salad. This vegan sandwich has so many fun flavors and textures that it is sure to satisfy even the most loyal of meat lovers.

(Yield: 2 sandwiches)

Bean ingredients:
1 1/4 c cooked kidney or black beans (drained and rinsed, if canned)
1 tbsp white miso
1 tbsp turmeric powder
1 tsp cumin seeds
1 tsp runny honey
1/4 tsp black pepper

Sandwich ingredients:
About 4 Romaine leaves, thinly sliced
1 avocado, mashed
1 tomato, finely diced
1 tbsp lemon or lime juice
1 tbsp chopped cilantro
2 whole wheat wraps

Procedure: Heat up beans in the microwave until warm. Combine beans with seasonings (miso through black pepper) and stir until evenly distributed. Next, combine avocado, tomatoes, lemon and cilantro in a small bowl.

Divide guacamole between two wraps, and top each wrap with lettuce and spiced beans. Roll up wraps and serve immediately.