Creamy avocado, nutritious white beans, and tangy sun-dried tomatoes join forces with fresh, peppery arugula for a nutritious lunch in this recipe from the Compassionate Cuisine vegan cooking program.
What you need:
For the shiitake crisps:
8 ounces shiitake mushrooms, stemmed and thinly sliced
3 tablespoons olive oil
1 teaspoon salt
For the filling:
2 avocados, pitted
1 (15.5-ounce) can white beans, drained and rinsed
2 tablespoons oil- or dry-packed sun-dried tomatoes, chopped
1 teaspoon salt, divided
2 tablespoons lemon juice
1 tablespoon olive oil
¼ teaspoon crushed red pepper flakes
4 cups arugula, lightly chopped
2 small radishes, thinly sliced
½ large cucumber, peeled, seeded, and cut lengthwise into thin spears
4 (10-inch) tortillas
What you do:
- For the shiitake crisps, preheat oven to 375 degrees and line a baking tray with parchment paper. Place mushrooms on baking tray in a pile. Drizzle with olive oil and toss. Arrange in a single layer on tray and sprinkle with salt. Place in oven and roast for 25 minutes, or until dark and crispy, but not burnt.
- For the wraps, scoop out avocado flesh into a medium bowl. Add white beans, sun dried tomatoes, ½ teaspoon of salt, and crushed red pepper flakes. Mash with a fork into a chunky mixture. In a separate bowl, whisk lemon juice, oil, and remaining salt. Add arugula and radishes and toss to coat with dressing.
- To assemble wraps, divide white bean mixture evenly between tortillas and spread, leaving about ½-inch border. Arrange 1 cup of arugula on top. Lay 1 or 2 cucumbers across horizontally. Sprinkle shiitake crisps on top. Roll, while tucking in ends. Cut wraps in half on diagonal to serve.
Photo credit: Linda Soper-Kolton