- 12 ounces frozen shelled edamame (about 2¼ cups), thawed
- 4 tablespoons lemon juice, divided
- 3 tablespoons extra-virgin olive oil, divided
- 2 tablespoons tahini
- 1 large clove garlic, chopped
- ½ teaspoon ground cumin
- ¾ teaspoon ground pepper, divided
- ½ teaspoon salt
- 2 cups very thinly sliced green cabbage
- ½ cup sliced orange bell pepper
- 1 scallion, thinly sliced
- ¼ cup chopped fresh parsley
- 4 8- to 9-inch spinach or whole-wheat tortillas
- Combine edamame, 3 tablespoons lemon juice, 2 tablespoons oil, tahini, garlic, cumin, ½ teaspoon pepper and salt in a food processor. Pulse until fairly smooth.
- Whisk the remaining 1 tablespoon each lemon juice and oil with the remaining ¼ teaspoon pepper in a medium bowl. Add cabbage, bell pepper, scallion and parsley; toss to coat. Spread about ½ cup of the edamame hummus across the lower third of each tortilla and top with about ½ cup of the cabbage mixture. Roll closed. Cut in half to serve, if desired.
- 1 15-ounce can black beans, or pinto beans, rinsed (see Note)
- 3 tablespoons prepared salsa
- 1 tablespoon chopped pickled jalapeño
- ½ teaspoon ground cumin
- 1 ripe avocado, pitted
- 2 tablespoons minced onion
- 1 tablespoon lime juice
- 1 16- to 20-inch-long baguette, preferably whole-grain
- 1⅓ cups shredded green cabbage
- Mash beans, salsa, jalapeno and cumin in a small bowl. Mash avocado, onion and lime juice in another small bowl.
- Cut baguette into 4 equal lengths. Split each piece in half horizontally. Pull out most of the soft bread from the center so you're left with mostly crust. Divide the bean paste, avocado mixture and cabbage evenly among the sandwiches. Cut each in half and serve.
