Three Sisters Wrap

INGREDIENTS:

• Piqualé Sweet Hot Sauce

• 1 can of black beans, drained and dried

• 1 small butternut squash, cubed

• 1 red pepper & 1 green pepper, diced

• 1 can of sweet corn

• Salt

• Pepper

• Olive oil

• Vegan Mayonnaise

• Cilantro

DIRECTIONS:

1. Peel butternut squash and cut into small cubes. Dice Red & Green Peppers, removing seeds. Place pieces on a baking sheet. Sprinkle with salt and pepper. Bake for 30 minutes or until squash pieces are tender and peppers are soft. Turn oven to broil and cook for another 5 to 8 minutes to get a nice crispy finish. Let cool, then transfer to a large mixing bowl.

2. Cook the canned corn on the stove top according to directions. Drain.

3. Cook the black beans on the stove top according to directions. Drain and combine with cooked corn.

4. Make the aioli by mixing 1/4 cup of Vegan Mayo with 2 tsp of Piqualé Sweet Hot sauce.

5. Once corn has cooled, slice kernels off into a bowl with the butternut squash. Add the drained black beans, cilantro and a pinch of salt and pepper to taste.

6. Warm the Tortilla’s in a flat pan or in the microwave.

7. Chop fresh cilantro.

8. Spread the aioli on the wraps and then fill each tortilla with filling and enjoy!