Stepwise Method: Black Bean Burger Wrap with Chipotle Aioli

• In a large mixing bowl, combine the drained black beans and use a fork or potato masher to mash them until mostly smooth, leaving some chunks for texture.
• Stir in the whole oats, ground flax seeds, shredded zucchini, chili powder, garlic powder, onion powder, ground cumin, and cayenne pepper if you’re feeling bold. Mix until all components are well incorporated.
• Once the mixture is well combined, allow it to sit for about 10 minutes. This resting period is crucial as it helps the oats and flax seeds absorb moisture, making the mixture easier to form into patties.
• Heat the olive oil in a non-stick skillet over medium heat. Form the mixture into patties (about 4-6 depending on your preferred size) and place them in the skillet. Cook for about 4-5 minutes on each side, or until golden brown and crispy.
• In a small bowl, combine the soft tofu (if using), chipotle sauce, and a pinch of salt. Mix until smooth. This creamy sauce adds a spicy kick and is a perfect complement to the black bean burger.
• Lay out your whole wheat wraps. Place a generous amount of baby spinach on each wrap, followed by a black bean burger and diced Roma tomato. Drizzle with the chipotle aioli, and roll it up tightly.
• Cut the wraps in half and serve immediately. These wraps are delightful enjoyed fresh, but they also make a great meal prep option for the week ahead.