Cooking With CBD: Vegan Southwest Roll Ups

Curated, Recipe, Tincture | 0 comments

Photo Credit: Veggie Inspired

This week’s delicious recipe is brought to you by Veggie Inspired and is absolutely out of this world. Not only are they Vegan but they are also dairy free! They’re super easy to make which is usually in my top 3 reasons I love something. The added CBD is just the boost needed to make this a new favorite! The original recipe can be found here https://www.veggieinspired.com/southwest-roll-ups/

 

When I made these I added 2 full droppers of 300mg Pure Hemp Botanicals Isolated CBD Tincture into the Cumin Ranch Dressing. You could also add the same into the mixture used in the roll ups if you forgo the ranch!

 

Cumin Ranch Dressing:

Ingredients:

  • 3/4 cup raw cashews (soaked for 1-2 hours if you don’t have a high speed blender)
  • 1/2 cup water
  • Juice of 1 lemon (about 2 tbsp)
  • 1 tbsp apple cider vinegar
  • 1 clove garlic
  • 1/2 tsp onion powder
  • 1 tsp dried dill
  • 1 tsp snipped chives
  • 1/2 tsp dried oregano
  • 1/2 tsp salt (or to taste)
  • 1 tsp cumin
  • 1/2 tsp smoked paprika
  • 2 droppers of 300mg Pure Hemp Botanicals Tincture.

Instructions

  1. Blend all ingredients in a high speed blender until smooth. Add additional water by the tablespoon if needed to thin.
  2. Enjoy!

Roll Ups:

Ingredients:

  • 15 oz can black beans
  • 1/4 of a red onion (diced)
  • 1 sweet bell pepper, any color
  • 1/2 of a zucchini (diced)
  • 1 jalapeño pepper (ribs & seeds removed) (diced)
  • 1/2 tsp salt (or to taste)
  • 1/4 tsp cumin
  • 1/4 tsp smoked paprika
  • juice of 1/2 lime
  • fresh spinach leaves
  • cilantro leaves
  • 6 large tortillas (use gluten free, if desired)

Instructions

  1. Make the Creamy Cumin Ranch Dressing and set aside until you’re ready to serve.

  2. In a small mixing bowl, combine the black beans, red onion, sweet bell pepper, zucchini, jalapeño, salt, smoked paprika, cumin, and lime juice. Mix well.

  3. Lay a tortilla flat on your work surface. Spread 1-2 tbsp of Creamy Cumin Ranch Dressing all over the tortilla. Add a few fresh spinach leaves, then 1/2 cup of the bean mixture, followed by a few cilantro leaves. Roll up the tortilla tightly. Cut into bite size pieces. Serve right away or place in the fridge until ready to serve.

 

 

 

 

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