Creamy Black Bean Wraps with Sautéed Bell Peppers & Mango-Cabbage Slaw

Directions

1. Rinse all fresh produce, then pat dry. Reserve half the cilantro for the bean blend and chop the rest for garnish if desired.
2. Juice half of a lime into a bowl with cilantro. In a blender, add the remaining lime juice to go with the other components.
3. Seed and mince the jalapeño, adding it to the cilantro along with a pinch of salt and cumin; mix to form a bright dressing base.
4. Peel and finely chop the shallot, then whisk it into the dressing with a drizzle of oil and a touch more salt until well combined.
5. Peel and dice the mango, then fold it into the dressing mixture. Set aside so the flavors mellow.
6. Slice the red cabbage into thin strips after removing the core; mix with the mango-cilantro dressing and reserve the slaw.
7. Heat a nonstick skillet over medium-high heat, then add a little oil and the sliced peppers; season with salt and cook until tender, about 4–5 minutes.
8. Rinse and drain the black beans, then blend with the cilantro and lime juice until smooth, adding garlic, pumpkin seeds, water, and spices to reach a creamy consistency.
9. Spread the black bean mixture onto the tortillas, top with the sautéed peppers and a portion of the slaw, then roll up tightly and cut in half to serve with the remaining slaw on the side.