Firecracker Wraps

Serves 4

www.ZsusVeganPantry.com

Sauce:

½ avocado, mashed well

¼ cup vegan mayonnaise

¼ cup vegan sour cream

2 tablespoons unsweetened plain vegan milk

1 tablespoon fresh lime juice

¼ teaspoon sea salt

¾ teaspoon natural sugar

¼ teaspoon each: black pepper, oregano, ground cumin, garlic powder, onion powder

pinch or two of cayenne

Wraps:

1 tablespoon neutral oil

2 tablespoons diced onion

2 tablespoons diced red bell pepper

1 tablespoon diced jalapeño pepper

1 garlic clove, minced

¾ cup cooked black beans

½ cup vegan shredded cheese

¼ cup vegan cream cheese

1 teaspoon minced cilantro

1 teaspoon paprika

¼ teaspoon each: sea salt, black pepper

¼ (or more) teaspoon cayenne

6 (7-inch) tortillas

12 toothpicks

oil for frying

1. Make the sauce by combining In a small bowl the avocado, mayo, sour cream, milk, lime juice, salt, sugar, black pepper, oregano, cumin, garlic, onion, cayenne. Mix well using a fork and chill until needed.

2. To make the filling heat the oil in a large skillet over medium heat. Stir in the onion, peppers, garlic and cook until golden, about 8-10 minutes. Transfer to a medium bowl and stir in the beans, cheese, cream cheese, cilantro, paprika, salt, black pepper and cayenne. Taste and adjust the seasonings. Set aside.

3. Heat a tortilla over a stove top burner until warm and pliable and transfer to a work surface. Place 2 Tablespoons of filling onto the tortilla by the lower edge. Begin rolling it up, firmly and tightly. When you get to the end use two toothpicks to seal the tortillas. Place each toothpick through the roll, at a deep angle, not through the middle of the roll, but toward the edge. Play around with this a bit until you get the roll to stay closed.

4. Heat 1-inch of oil in a large pan. Add the wraps to the hot oil, two at a time. Cook on each side until golden. Drain on rack or paper towel.

5. Alternatively, heat the oven or toaster oven to 400-degrees F. Place the filled tortillas on a baking sheet and spray them with oil. Bake until crisp, about 15 minutes, turning them occasionally. Cut on a deep angle and serve immediately with the sauce.