Ingredients
Scale
- 3 FlatOut wraps
- 1 can black beans, rinsed and drained
- 1/2 c. cooked quinoa (1/4 c. dried quinoa + 1/2 c. water = boil, covered for 10 minutes)
- 1/2 c. cherry tomatoes, sliced
- 1/2 c. frozen corn, warmed up in a skillet
- 1 avocado, cubed
- 1/4 c. cilantro
- juice of 1/2 lime
- drizzle of olive oil
- 1/4 tsp. sea salt
- 2 c. kale, chopped
For the dressing:
- 1/2 c. raw cashews
- 1/4 c. water
- juice of 1/2 lime
- juice of 1 lemon wedge
- 1 garlic clove
- 1/4 of jalapeno (include seeds for spicier dressing)
- pinch of sea salt
- handful cilantro
Instructions
- Preheat your oven to 375 degrees.
- Place a wrap over a bowl and pinch the sides together and hold together with a toothpick. If you need, place a ball of aluminum foil inside the shell to hold the shape. Bake for 5-7 minutes or until the shell is nicely browned. Remove the toothpicks.
- Blend the ingredients together (except for the cilantro for the dressing in a high speed blender until smooth. Add the cilantro and roughly blend.
- Massage the dressing into the chopped kale.
- Add the remainder of the ingredients and mix together until well combined.
- Place the salad into the baked shell. Top with freshly made guacamole, dairy free Greek style plain yogurt (a great sour cream substitute), and sliced black olives and fresh jalapenos.
