Optional for dipping: salsa, vegan ranch dressing, hot sauce
Make Rice: Heat 1 Tbsp coconut oil in a pot over medium heat, add 1 tsp minced garlic and cook until fragrant to allow garlic to infuse the oil with flavor. Add 1 c rice and toast through for a couple minutes. Add 1 tsp roasted cumin powder, 2 c veggie broth, and 1/4 c tomato sauce. Bring to a boil. Mix through. Cover and simmer on low for 20 minutes.
Make Beans: Heat 1 Tbsp oil in a saucepan. Add 1/2 tsp minced garlic, 2 Tbsp chopped onion, 2 tsp chopped serrano pepper. Sauté for a few minutes. Add 1 can black beans. Mix through and heat for about 5 minutes. Season with 1 Tbsp taco seasoning, 1 tsp cumin powder, 1 tsp coriander powder, 1/4 tsp salt, 1/4 tsp black pepper.
Make Guac: Mash pulp of a small avocado with a fork. Season with 1/4 tsp salt, 1/4 tsp black pepper, 1/2 tsp cumin powder, and pinch of cinnamon. Add 1 Tbsp chopped onion and 1-2 Tbsp chopped tomato. Mix through
Chop some Romaine lettuce to produce about 1/2c Romaine
Cut a slit into a large tortilla (if the tortilla is a clock, the slit would go from center to edge of 9 o’ clock)
Assemble ingredients: spoon 1/4 c black beans into the top left quarter of the tortilla (above the slit), 1/3 c rice in to the top right corner, Romaine into right lower quarter and the guac smeared at the left lower corner below the slit.
Fold: Fold over the black bean quarter to the right over the rice. Press down slightly to mush together. Fold that part downward over the lettuce quarter and then lastly to the left over the guac.
Optional: Spray or brush each side with some oil and heat on a pan to toast. I enjoyed this without cooking on the pan since all ingredients were already warm and it was a very warm day so I wanted a semi-cool wrap.
Dip: I drizzled vegan ranch over the salad/guac half and salsa over the rice/beans half as I made my way through this. Highly recommend!