Either way…these are delicious! We just got home from a busy morning, and we were hungry for lunch. Breakfast was at 7:00am, after cardio and circuit training, then out the door at 8:30am and by now, it was 11:30am, and I needed to eat.
I took a peek in the freezer and found I still had a few black bean burgers. I made raw tacos for lunch yesterday and I still had lots of the ingredients left, so I thought I would dress these burgers up Tex-Mex style. I had a bagel thin with my tofu scramble at breakfast, and I did not want another “bread” so I made my burger on a plate. For Andy, I found some Flat outs in the fridge and turned his into a big fat wrap.
Both were dressed with spring mix, Boston lettuce, tomatoes, onions, avocado, vegan cheddar, a tsp. of vegan sour cream and some leftover taco sauce. All I can say is YUM.
For dessert, we had a couple of bites of the leftover banana cream pie in a raw coconut macadamia crust that I made, and forgot to photograph, yesterday. Don’t worry, I will just have to make it again, so I can post pictures, and the recipe. It was so decadent. After making that crust, I will never buy another dessert crust again. It was sinful enough to be a dessert on its own.
STATS on a plate: 353 calories, 16g fat, 20g protein, 10g fiber
STATS in a wrap: 443 calories, 18g fat, 29g protein, 19g fiber
Enjoy this windy Monday!