Mexican Black Bean Wrap with Avocado & Tri-Color Slaw

The heat and humidity have officially settled in here, and I’ll pretty much do anything to avoid standing over a hot stove. Which means that I’m continually on the hunt for no cook summer recipes.

One thing I always love eating in summer is a delicious sandwich. They’re so easy to throw together, and you can really get creative with ingredients. After making my Chinese Chopped Salad last week, I had some leftover ingredients that I decided to turn into a sandwich.

The result is this Mexican Black Bean Wrap with Avocado and Tri-Color Slaw.

Mexican Black Bean Wrap with Avocado & Tri-Color Slaw | Hello Little Home #recipe #vegetarian #nocookThere’s no cooking required, making it the perfect recipe for these hot summer days we’re experiencing.

This Mexican Black Bean Wrap is filled with delicious mashed beans and avocado (no cheese necessary). I used those leftover ingredients to create a super tasty tri-color slaw. The crunchy slaw pairs perfectly with the creamy beans and avocado, and a tortilla holds everything together.

Try this recipe during your next heat wave or sooner!

Mexican Black Bean Wrap with Avocado & Tri-Color Slaw

Yield: 4 wraps

Mexican Black Bean Wrap with Avocado & Tri-Color Slaw

Ingredients

    For slaw:
  • 1/4 small cabbage, thinly sliced
  • 1 carrot, shredded
  • 1/2 red pepper, thinly sliced
  • 1/8 cup chopped cilantro
  • 1 lime
  • 1 tsp. olive oil
  • 1/2 tsp. cumin
  • 1/2 tsp. salt
  • For beans:
  • 1 (15.5 ounce) can black beans
  • 1 tsp. cumin
  • 1 tsp. chili powder
  • 1/2 tsp. salt
  • For wrap:
  • 1 avocado
  • 4 large tortillas

Instructions

    Prepare slaw:
  1. Combine cabbage, carrots, red pepper, and cilantro in a medium bowl. Toss lightly.
  2. Cut lime in half. Slice one-half into four wedges. Set aside.
  3. Juice the other lime half. Add the juice to the vegetables, along with the olive oil, cumin, and salt.
  4. Mix slaw well. Set aside.
  5. Prepare black beans:
  6. Drain black beans lightly but do not rinse. Place them in a medium bowl.
  7. Add cumin, chili powder, and salt to the black beans. Using a potato masher, mash the beans and spices together until the beans are about 3/4 smashed.
  8. Stir beans well. Taste and add additional salt, if necessary. Set aside.
  9. Assemble wraps:
  10. Cut avocado in half and remove pit.
  11. Use a spoon to remove avocado from peel and then slice about 1/4-inch thick.
  12. Place one tortilla on a flat surface. Spread center of tortilla with 1/4 of the black beans.
  13. Top beans with 1/4 of the sliced avocado.
  14. Spoon 1/4 of the slaw over the avocado.
  15. Fold up tortilla like a burrito.
  16. Repeat with remaining ingredients to make four wraps.
  17. Serve wraps with lime wedges. Enjoy!

Notes

If your tortillas are stiff, microwave them for 15 seconds before assembling your wraps.

http://hellolittlehome.com/mexican-black-bean-wrap-avocado-tri-color-slaw/

Mexican Black Bean Wrap with Avocado & Tri-Color Slaw | Hello Little Home #recipe #vegetarian #nocookWhat is your favorite summer sandwich?

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Broccoli Rabe and Provolone Grilled Cheese Sandwich

Sometimes, my husband goes out to pick up dinner, and I tell him to get whatever looks good. I never really know what he’ll bring back, but he knows my taste pretty well and about 95% of the time it’s something really delicious. The other 5%  of the time, I eat it and cross my fingers he won’t get that again!

A couple weeks ago, he came home with the best grilled cheese that I’d had in a long time. I immediately knew that I’d be recreating it, and that’s how this Broccoli Rabe and Provolone Grilled Cheese Sandwich came about.

Broccoli Rabe and Provolone Grilled Cheese | Hello Little Home #recipe #sandwichYou are going to love this grilled cheese! It does take a little more effort than the standard American cheese and white bread variety, but not a lot, and it’s definitely worth it.

If you’ve never cooked with broccoli rabe (sometimes called rapini), this recipe is a good place to start. Broccoli rabe has a bitter taste if not cooked properly, so don’t skip the blanching step. It makes all the difference.

Choose a bread with a firm texture and crunchy crust (I used a round Italian loaf) that will stand up to the garlicky broccoli rabe and smoky provolone. Together, these simple ingredients make one great sandwich!

Broccoli Rabe and Provolone Grilled Cheese

Yield: 4 sandwiches

Broccoli Rabe and Provolone Grilled Cheese

Ingredients

  • 1 bunch broccoli rabe
  • 2 tsp. olive oil, plus extra for sandwich assembly
  • 3 garlic cloves, crushed or minced
  • 1/4 tsp. crushed red pepper flakes
  • salt
  • 8 slices good-quality bread
  • 12 oz. sliced provolone cheese

Instructions

  1. Bring a large pot of water to boil.
  2. When water boils, drop in broccoli rabe and cook for one minute.
  3. Drain broccoli rabe in a colander and rinse under cold water until cool.
  4. Using your hands, squeeze as much water out of the broccoli as possible.
  5. Roughly chop the broccoli, removing large stems.
  6. Heat olive oil in a medium pan.
  7. Saute garlic and crushed red pepper flakes in oil until fragrant, about 1 minute.
  8. Add broccoli rabe to pan and heat through.
  9. Remove pan from heat and season to taste with salt.
  10. Assemble sandwiches:
  11. Place 1.5 oz. of cheese on a slice of bread.
  12. Top cheese with a 1/4 of the broccoli rabe and then another 1.5 oz. of cheese.
  13. Cover cheese with another slice of bread. Repeat with remaining ingredients.
  14. Brush outside of sandwiches with a little olive oil.
  15. Heat a pan over medium heat.
  16. Place sandwiches in pan and cook on one side until golden brown.
  17. Flip and cook on other side until golden.
  18. Remove from pan and serve. Enjoy!
http://hellolittlehome.com/broccoli-rabe-and-provolone-grilled-cheese-sandwich/

Broccoli Rabe and Provolone Grilled Cheese | Hello Little Home #recipe #sandwichWhen was the last time you had grilled cheese?

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