Description
A quick and easy vegetarian wrap featuring creamy avocado and protein-rich black beans, perfect for lunch or dinner.
Ingredients
- 1 can (15 oz) black beans, drained and rinsed (or 1½ cups cooked black beans)
- 1 ripe avocado, peeled, pitted, and sliced or mashed
- 1 small red onion, finely diced
- 1 bell pepper (any color), diced
- 1 cup shredded lettuce (Romaine or butter lettuce)
- 4 large flour tortillas (8–10 inch) or whole wheat tortillas
- 1–2 tablespoons lime juice (fresh is best)
- 1 tablespoon olive oil (optional, for sautéing)
- 1 teaspoon ground cumin
- ½ teaspoon smoked paprika (optional)
- ¼ teaspoon chili powder (optional, to taste)
- Salt and black pepper to taste
- Optional add-ins: chopped cilantro, salsa, shredded cheese, sour cream or Greek yogurt, sliced jalapeños, corn kernels
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Instructions
- 1. In a bowl, toss black beans with cumin, smoked paprika, chili powder, salt, and a squeeze of lime juice. Optionally, sauté seasoned beans in olive oil for 3–4 minutes.
- 2. Warm tortillas in a skillet or microwave until pliable.
- 3. Lay a warm tortilla flat and spread mashed avocado down the center.
- 4. Add shredded lettuce, seasoned black beans, diced onion, and bell pepper, plus any optional toppings.
- 5. Fold the sides of the tortilla in, then roll from the bottom to form a wrap. Slice in half and serve immediately.