Smoky Black Bean Wrap with Parsley Chimichurri

Posted by The Gourmet Box on

My latest obsession – Chipotle Chili Powder by Sprig. It is super delicious and the smoky taste that it gives to the dishes makes my knees go weak. I have been using it in my dips, sprinkle over my salads, tomato soup and sandwiches.

One of the recipes I came across was using Chipotle Chili in a Black Bean Wrap. The interesting thing about this recipe was that the base uses Chimichurri sauce – which of course I had no idea what it was. Curious George that I am I started reading on what goes in the sauce. It is literally the easiest recipe I have come across and it has bags of flavor.

Together this wrap is the most delish and healthiest thing I have eaten for dinner.

Ingredients:

Smoky Black Beans

  • 2 teaspoons oil
  • 1 can black beans (or boiled Rajma also works fine)
  • 1/4 cup chopped red onion
  • 1/4 cup chopped green bell pepper
  • 2 cloves of garlic minced
  • 1/2 teaspoon cumin powder
  • 1/2 teaspoon chipotle chili pepper powder or to taste
  • 1/2 teaspoon smoked paprika
  • 3/4 teaspoon salt or to taste
  • 1 medium tomato, chopped
  • 1/2 a Zucchini chopped small or other quick-cooking squash

Parsley Chimichurri

 

  • 2 cups fresh flat leaf parsley, firmly packed
  • 1/4 cup fresh oregano leaves (optional) or 1 teaspoon dried oregano
  • 1/4 cup fresh cilantro (optional)
  • 3-6 cloves of garlic (to taste)
  • 2 tablespoons chopped red onion
  • 1/2-3/4 cup olive oil
  • 2 tablespoons red wine vinegar (or to taste)
  • 1 tablespoon lime juice (or to taste)
  • Salt and red pepper flakes to taste
  • Tortillas (I used leftover wheat Rotis)
  • Baby Spinach
  • Red bell pepper thinly sliced

Method:


Parsley Chimichurri - 


Pulse the garlic and onion in the food processor and pulse just until finely chopped. Add the parsley, oregano, and cilantro (if using) and pulse briefly, just until the herbs are finely chopped. Transfer the mixture to a separate bowl. Add the olive oil, lime juice, and vinegar, and stir. (Adding the liquids outside of the blender gives the chimichurri the correct texture. You don't want the herbs to be completely puréed, just finely chopped). Season with salt and red pepper flakes to taste. Store in the refrigerator until ready to serve.


Smoky Black Beans -


In a pan, add oil and heat on medium. Add onion, garlic, bell pepper and cook for 6-8 minutes until onion is translucent. Add the spices, black beans, zucchini, tomato, and salt. Mix well. Cover and cook on low-medium heat for 8-10 minutes. Taste and adjust salt and spice.


Wrap -


Warm the tortilla. Spread a generous amount of parsley chimichurri on it. Add the warm Smoky black beans. Top with thinly sliced Red bell pepper, baby spinach. Sprinkle salt, pepper and some more chimichurri. Wrap and serve.

Let us know what you think about this recipe in the comments section below.


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