Avocado ranch bean wrap
Chef
Mike Bacha
Hospital
Emory University Hospital
Prep time
20 minutes
Cook time
10 minutes
Yield
20 servings
Recipe type
Plant-based
Image
ingredients
Ingredients
5 ⅓ cups canned black-eyed peas, drained
5 ⅓ cups canned black beans, drained
2 cups green onions, sliced
3 cups red bell pepper, diced
1 cup jalapeño, seeded and minced
6 cups grape tomatoes, halved
1 cup olive oil
1 cup red wine vinegar
4 tablespoons sugar
20 large green lettuce leaves
20 whole wheat tortillas, 15-inch
9 large avocados
3 cups vegan mayonnaise
1 ½ teaspoons dill
3 teaspoons onion powder
3 teaspoons garlic powder
1 ½ teaspoons black pepper
½ cup apple cider vinegar
5 ⅓ cups canned black beans, drained
2 cups green onions, sliced
3 cups red bell pepper, diced
1 cup jalapeño, seeded and minced
6 cups grape tomatoes, halved
1 cup olive oil
1 cup red wine vinegar
4 tablespoons sugar
20 large green lettuce leaves
20 whole wheat tortillas, 15-inch
9 large avocados
3 cups vegan mayonnaise
1 ½ teaspoons dill
3 teaspoons onion powder
3 teaspoons garlic powder
1 ½ teaspoons black pepper
½ cup apple cider vinegar
preparation
Instructions
1. Combine peas, beans, onions, bell pepper, jalapeño, and tomatoes in a large bowl. Toss with olive oil, vinegar, and sugar.
2. Blend avocado ranch ingredients until smooth.
3. Spread 2 tablespoons ranch on each tortilla. Add 1 lettuce leaf and 1 cup bean mixture.
4. Wrap tightly and serve immediately.
2. Blend avocado ranch ingredients until smooth.
3. Spread 2 tablespoons ranch on each tortilla. Add 1 lettuce leaf and 1 cup bean mixture.
4. Wrap tightly and serve immediately.
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