Black Bean Wraps with Cashew Cream


For the Cashew Cream:

  • 1 cup cashew nuts, raw and unsalted
  • lemon juice, from one small lemon
  • 1 teaspoon apple cider vinegar
  • 5 tablespoons boiling water

For the Wraps:

  • 1 cup cooked white rice, brown rice, or wild rice
  • 1 cup quinoa, cooked
  • 1 15 oz can black beans, cooked
  • 1 teaspoon cumin
  • 1/4 teaspoon chipotle chili powder
  • 1 teaspoon honey
  • 1 tablespoon olive oil
  • fresh lime juice, from 1/2 lime
  • 1/4 cup fresh cilantro, chopped
  • 2 green onions, diced
  • 1 red bell pepper, cored and diced
  • 1 head romaine lettuce, or other lettuce suitable for wraps


For the Cashew Cream:

  1. In the bowl of a food processor, combine cashews, lemon juice, and apple cider vinegar.
  2. Pulse until combined.
  3. Add the water 1 tablespoon at a time, pulsing until mixture is creamy and as thick or thin as desired.
  4. Refrigerate until ready for use.

For the wraps:

  1. Combine all of the ingredients, excepting the lettuce leaves, in a large bowl.
  2. Toss gently to distribute the oils and spices evenly. Taste to adjust seasonings.
  3. Spoon mixture into lettuce leaves and top with cashew cream

Recipe courtesy of Food Fanatic