Black Bean BBQ Wraps

• 8 ounces seitan, chicken style, chopped
• 1 tablespoon canola oil
• 12 cup celery, chopped
• 12 cup onion, chopped
• 1 bay leaf
• 12 teaspoon rosemary
• 12 teaspoon thyme
• 2 garlic cloves, chopped
• 1 (15 ounce) can black beans, undrained
• 1 (15 ounce) canground tomatoes, with puree
• 2 teaspoons dry mustard
• 1 tablespoon honey
• 2 tablespoons vinegar
• 1 cup cabbage, shredded
• 1 carrot, grated

1. Spray a medium pot with cooking spray and brown seitan over medium high heat (about 5 minutes), then set it aside.
2. Add the oil, celery, onion, bay leaf, rosemary, thyme and garlic and sautee them for 3 to 5 minutes, or until the mixture is limp and fragrant.
3. Stir in the beans, tomatoes, mustard, honey and vinegar, bring the mixture to a boil and then allow it to simmer for about 30 minutes, adding water if neccessary to keep it from sticking and/or drying out.
4. Stir occasionally.
5. When there are 10-15 minutes left add the seitan to the mixture so it can soak up the flavor.
6. In a separate bowl combine the cabbage and carrot.
7. When done, put the BBQ black beans together with some of the cabbage/carrot mixture in some warm tortillas.
8. You can also serve the beans over rice if you wish.
9. Enjoy!

seitan, canola oil, celery, onion, bay leaf, rosemary, thyme, garlic, black beans, canground tomatoes, mustard, honey, vinegar, cabbage, carrot

Taken from www.food.com/recipe/black-bean-bbq-wraps-129489 (may not work)