It’s lunch time and I’m using my pesto white beans to make an incredible wrap. I make a big batch of beans every week in different forms to use throughout the week. So, this is one way I’m using this batch. I started with a creamy sun-dried tomato sauce that’s cashew based, then piled on the beans, some roasted red peppers from a jar, and some vegan Italian sausage crumbles. As always, I finish it off by griddling until golden. And this was perfection.
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Italian Pesto White Bean Wrap with Creamy Sundried Tomato Sauce is def a menu item at my hypothetical restaurant. Like omg this was sooo good, I’m sad that my pesto beans are used up because I could use a few more of these.
For next week’s big bean batch I’m thinking Chickpea + Quinoa Salad with Carrot, Raisins and Herby Vinaigrette.
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Love this 😍
Where do you get those large tortillas?
Looks amazingly delicious 😋 ❤❤