1 can (about 15 ounces) white beans, such as navy or cannellini, drained
2 smoked tempeh strips (cooked)
2 tablesppons lime juice
1/4 cup coarsely chopped cilantro, or to taste
1 scallion, white part and 3 inches green, coarsely chopped
Salt and pepper to taste
4 large radishes, sliced paper thin
1 cup broccoli sprouts, or other sprouts
4 large flour tortillas, preferably spinach
In a food processor, combine beans, tempeh, lime juice, cilantro, scallion, salt, and pepper. Process until smooth.
Lay a tortilla on a plate and spread evenly with 1/4 of the bean mixture. Arrange 1/4 of the radish slices evenly over the top, and sprinkle with sprouts. Roll up torilla like a jelly roll. Serve at room temp. or refrigerate for up to 8 hours.
Fat: 3 grams
Protein: 11 grams
Fiber: 6 grams