Cranberry Beans Refried Bean Tempeh Burrito

Ingredients:

• 1 organic lavash – or gluten-free lavash; we use Glutensiz Urunler Atolyesi brand buckwheat wraps
• 80 gr refried cranberry beans, recipe to follow
• 50 gr smoky BND tempeh
• 2 balls of BND cashew mox
• ¼ avocado

To make the beans:

• 50 gr water sautéed onions
• 1 small clove garlic, minced
• 350 gr boiled cranberry beans
• 10 gr red pepper paste, not spicy
• ¼ tsp cumin
• ¼ tsp salt
• 50 gr water

Directions:

Add onions to a pan and coat with water and sauté for about 20 minutes until softened. Add water every few minutes every time the water evaporates.
Add in cumin, garlic, red pepper paste and water, continue sautéing.
Add in the beans, a bit of water to coat and bring to a boil then turn down simmer for 5 minutes until thick and creamy.
Blend beans into a paste consistency.

To assemble the burrito:

Spread the warmed bean paste onto a heated lavash or tortilla.
Add in the sliced cashew mozzarella or plant based cheese of your choice.
Add in 50 gr crumbled tempeh, heated.
Add in the ¼ sliced avocado.
Warm once more in a panini grill for a crispy finish.