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–+ servings
5 from 2 votes

Vegan Smash Burger Tacos

This easy vegan smash burger wrap recipe uses kidney beans and tortilla wraps for a quick and easy alternative to plant-based burgers.
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Prep Time: 15 minutes
Cook Time: 10 minutes
Total Time: 25 minutes
Servings: 4 wraps
Author: Eloïse

Ingredients
 

For the wraps

  • 14 oz (400 g) canned kidney beans
  • 1 garlic clove
  • ½ cup (50 g) oat flour
  • 1 tablespoon tamari or dark gluten-free soy sauce
  • 1 tablespoon tomato paste
  • ¼ teaspoon smoked paprika
  • ¼ teaspoon onion powder
  • 4 small fajita-size tortilla wraps (6”, 16 cm) gluten-free if needed
  • 1 tablespoon olive oil

For the toppings

  • 5 oz (140 g) cherry tomatoes
  • 4 medium pickles
  • 2 iceberg lettuce leaves

For the sauce

  • 4 tablespoons vegan mayonnaise
  • 1 tablespoon ketchup
  • 1 teaspoon mustard
  • 2 tablespoons pickle juice more to taste
  • 1 pinch of salt

Instructions
 

  • Mash the beans: Drain and rinse the kidney beans. Add them to a baking dish and mash them with a potato masher (or use a food processor).
  • Make the filling: Add in the oat flour, minced garlic (I use a garlic press), tamari, tomato paste, smoked paprika, and onion powder. Mix until well combined.
  • Smash: Form 4 little balls and press them onto the wraps. If the mixture is a little sticky, spread it out with a spoon.
  • Cook the wraps: Heat a pan with a little olive oil. Cook the wrap, filling side down, for 5 minutes over medium heat until crispy. Flip the wrap and cook for 1 more minute.
  • Prep the fillings: In the meantime slice the lettuce, cherry tomatoes, and pickles.
  • Make the burger sauce: Combine the vegan mayonnaise, ketchup, mustard, and pickle juice. Adjust seasoning with salt.
  • Assemble: Add a little burger sauce at the bottom of the wrap. Top it with lettuce, tomatoes, and pickles. Finish it off with another drizzle of sauce.

Notes

  1. Note that the texture of the mixture can vary from one can of kidney beans to another. Sometimes it's thick enough to roll into a ball, and other times it might be softer and you might have to spread it onto the wraps with a spoon.
  2. If the kidney bean mixture feels too wet, try adding a bit more oat flour to help it thicken. But don't overdo it or your wraps will be dry.
  3. Cook the wraps in 2 pans simultaneously. That way you don't have to wait around for every wrap to be done.

Nutrition

Calories: 286kcal | Carbohydrates: 44g | Protein: 11g | Fat: 8g | Saturated Fat: 2g | Fiber: 9g | Sugar: 5g
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