I have a serious obsession with Mexican food. There are weeks where I eat rice, beans and salsa almost everyday. Of course, with out the oil. There are so many plant-based Mexican recipes out there, but I figured I would share my favorite one with you! This is perfect for an afternoon snack or even for dinner. This recipe is completely plant-based and low in fat. Feel free to add avocado to your rolls for a creamy texture!
1 piece of whole wheat Lavash bread (I get mine at Trader Joe's)
Corn (I use frozen corn)
Low sodium Black Beans
1 tsp cumin
1 tsp chili powder
dash of Garlic
1. First, we will make the black-bean dip. Open and rinse your can of black beans. In a food processor or blender, add the beans and spice. Mix until relatively smooth
2. Lay your Lavash bread down and spread the black bean dip. Next, add the rest of your toppings. Lastly, roll it up and cut into small pieces!
3. I like to sprinkle some Nutritional yeast on top and dip in Sriracha.