BBQ Black Bean & Quinoa Plantain Wraps with Cilantro Slaw
This one really surprised me how good it was! And simple to make. If you don’t like traditional coleslaw, I don’t blame you, I don’t either. I find it to be pretty unbearable actually. But this vegan cilantro coleslaw – you won’t be disappointed! Actually, this whole meal is VEGAN but you don’t miss anything!
I made HUGE plantain wraps for this one because I wanted to fill these babies up – normally I don’t make them this big:
If you haven’t heard about these plantain wraps before, you may be new to my blog. Check out this post here. I promise, these things will make giving up flour tortilla’s for Mexican and Asian food SUPER EASY! I haven’t looked back yet! #BreadIsDead as my friend Elisa Haggarty says; she’s also the genius that created the recipe for these wraps!
Okay…back to the recipe, here you go! Don’t let all of the ingredients scare you – most of these you have and if not, are easy to find (lot’s of spices and condiments). The effort is worth the RESULTS. Also, make it easy on yourself — make the coleslaw a day ahead; no one says you have to do it all at once :).
- ½ cup dried quinoa
- 1 15oz. can black beans, drained and rinsed
- BBQ Sauce
- 1 teaspoon olive oil
- 1 small shallot, diced (about ¼ cup)
- 2 small garlic cloves, minced or grated
- 1 tablespoon tomato paste
- 1 tablespoon pure maple syrup
- 2 teaspoons apple cider vinegar
- 1 teaspoon tamari or coconut aminos
- ½ teaspoon mustard powder
- 1 teaspoon chili powder
- ½ teaspoon ground cumin
- ¼ teaspoon sea salt
- ⅛ teaspoon black pepper
- Cilantro Slaw:
- 4 cups shredded green cabbage
- 3 cups shredded red cabbage
- 1 heaping cup shredded carrots
- ⅓ cup chopped cilantro
- Slaw dressing:
- ¾ cups veganaise (non-dairy mayo)
- 1 teaspoon dijon mustard
- 2 teaspoons water
- 2 teaspoons pure maple syrup
- 2 teaspoons apple cider vinegar
- ½ teaspoon salt
- ¼ teaspoon black pepper
- ⅛ teaspoon celery seed
- Rinse the quinoa and add it to 1 cup boiling water in a medium sauce pan with a tight fitting lid. Turn down heat to low-medium and simmer uncovered 8 minutes; cover and simmer another 8 minutes or until all water is absorbed.
- While quinoa is cooking, mix all the ingredients together for the slaw dressing and set aside. Mix together ingredients for the slaw salad and then pour dressing over top - enough to coat everything well. Cover and refrigerate.
- Heat a large skillet over medium heat and add the olive oil, garlic and shallots to start on the BBQ sauce. Sauté a few minutes until shallots becomes tender. Add in remaining ingredients for the sauce and simmer about 5 minutes.
- Once sauce is done cooking add in the rinsed black beans and cooked quinoa. Mix well and let simmer just a few minutes so all the flavors meld together.
- Load up your plantain wraps and top with the awesome cilantro coleslaw.
- ENJOY!
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