BBQ Black Bean & Quinoa Plantain Wraps with Cilantro Slaw - Helping Bodies Heal

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
  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. Load up your plantain wraps and top with the awesome cilantro coleslaw.
  6. ENJOY!


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