Black Bean and Cilantro Pesto Wrap

April 2013 073

I was recently introduced to a new food blog: Thug Kitchen. I realize some (many?) may be turned off by the spew of expletives  (you’ve been warned), and I admit that even I have a love-hate relationship with the whole concept. But, I’ve also never found myself laughing out loud while reading a recipe. And laughter in my day is always a welcome addition. Plus, yesterday Thug Kitchen was named the “Best New Blog” of the Saveur 4th Annual Food Blog Awards. That’s legit. And impressive.

So if you’re the kind of person like me that enjoys trying healthy new recipes, generally doesn’t use expletives, but every once in a while finds herself indulging in a release of profanity, then Thug Kitchen is worth checking out. If nothing else, consider trying these Black Bean and Cilantro Pesto Wraps. A non-expletive version of the recipe is below.

Black Bean and Cilantro Pesto Wrap (from Thug Kitchen; makes 1 cup cilantro pesto, enough for 8 wraps)

1 large bunch of cilantro (about 2 cups)
2/3 cup almonds
2-3 cloves of garlic
1 tablespoon lemon juice
1/2 teaspoon salt
1/2 teaspoon lemon zest
1/4 cup olive oil
1/4 cup vegetable broth or water

Put all the ingredients in a food processor and blend until smooth. Makes 1 cup of cilantro pesto. Mix the pesto with black beans (use 1/4  cup of pesto for every 1 1/2 cups of beans, which is also a 15 ounce can) and wrap in a corn tortilla with an assortment of vegetables: cucumbers, tomatoes, red onion, lettuce, avocado, corn, etc. Add salsa or lime juice and serve.

Category: Kristin's Kitchen 2 comments »

2 Responses to “Black Bean and Cilantro Pesto Wrap”

  1. Amie

    Hi Kristin!

    I ran across your blog when looking for race reports for the Ice Age 50. It’ll be my first 50 and I have a few questions about the course. Any chance I could email them to you? My email address is


  2. geoff

    Thug be bitchin!

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