Black Bean and Avocado Wraps
Black Bean and Avocado Wraps
Ingredients
For the Black Bean Filling
- 1 tablespoon olive oil
- 1/2 red onion, small, finely diced
- 2 cloves garlic, minced
- 15 ounces black beans, canned, rinsed and drained
- 1 cup corn, frozen or canned, drained
- 1 teaspoon cumin, ground
- 1/2 teaspoon chili powder
- 1/4 teaspoon smoked paprika
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper, freshly ground
- 1 tablespoon lime juice, freshly squeezed
- 1/4 cup fresh cilantro, chopped
For Assembly
- 4 large flour tortillas
- 2 avocados, ripe, sliced or diced
- 1/2 cup salsa, your favorite
- 1/4 cup sour cream, or Greek yogurt, optional
- 1/2 cup shredded Monterey Jack cheese, optional
Instructions
- 1
Heat olive oil in a large skillet or frying pan over medium heat. Add the diced red onion and sauté for 3-4 minutes until softened and translucent.
⏱️ 4 min
- 2
Add the minced garlic to the skillet and cook for another minute until fragrant, being careful not to burn it.
⏱️ 1 min
- 3
Stir in the rinsed and drained black beans, corn, ground cumin, chili powder, smoked paprika, salt, and freshly ground black pepper. Cook for 5-7 minutes, stirring occasionally, until the mixture is heated through and the flavors have melded.
⏱️ 7 min - 4
Remove the skillet from the heat. Stir in the fresh lime juice and chopped cilantro.
⏱️ 1 min
- 5
Warm the flour tortillas according to package directions. This can be done in a dry skillet over medium heat for 20-30 seconds per side, in the microwave for 15-20 seconds, or wrapped in foil in an oven at 300°F for 5-10 minutes.
⏱️ 2 min•🌡️ 300 - 6
To assemble the wraps, lay out a warm tortilla. Spoon a generous amount of the black bean mixture down the center. Top with sliced or diced avocado, a dollop of salsa, and optional sour cream (or Greek yogurt) and shredded cheese.
⏱️ 5 min
- 7
Fold in the sides of the tortilla, then roll it up tightly from the bottom to create a wrap. Serve immediately and enjoy!
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Black Bean and Avocado Wraps
Ingredients
For the Black Bean Filling
- 1 tablespoon olive oil
- 1/2 red onion, small, finely diced
- 2 cloves garlic, minced
- 15 ounces black beans, canned, rinsed and drained
- 1 cup corn, frozen or canned, drained
- 1 teaspoon cumin, ground
- 1/2 teaspoon chili powder
- 1/4 teaspoon smoked paprika
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper, freshly ground
- 1 tablespoon lime juice, freshly squeezed
- 1/4 cup fresh cilantro, chopped
For Assembly
- 4 large flour tortillas
- 2 avocados, ripe, sliced or diced
- 1/2 cup salsa, your favorite
- 1/4 cup sour cream, or Greek yogurt, optional
- 1/2 cup shredded Monterey Jack cheese, optional
Instructions
- 1
Heat olive oil in a large skillet or frying pan over medium heat. Add the diced red onion and sauté for 3-4 minutes until softened and translucent.
⏱️ 4 min - 2
Add the minced garlic to the skillet and cook for another minute until fragrant, being careful not to burn it.
⏱️ 1 min - 3
Stir in the rinsed and drained black beans, corn, ground cumin, chili powder, smoked paprika, salt, and freshly ground black pepper. Cook for 5-7 minutes, stirring occasionally, until the mixture is heated through and the flavors have melded.
⏱️ 7 min - 4
Remove the skillet from the heat. Stir in the fresh lime juice and chopped cilantro.
⏱️ 1 min - 5
Warm the flour tortillas according to package directions. This can be done in a dry skillet over medium heat for 20-30 seconds per side, in the microwave for 15-20 seconds, or wrapped in foil in an oven at 300°F for 5-10 minutes.
⏱️ 2 min•🌡️ 300 - 6
To assemble the wraps, lay out a warm tortilla. Spoon a generous amount of the black bean mixture down the center. Top with sliced or diced avocado, a dollop of salsa, and optional sour cream (or Greek yogurt) and shredded cheese.
⏱️ 5 min - 7
Fold in the sides of the tortilla, then roll it up tightly from the bottom to create a wrap. Serve immediately and enjoy!
⏱️ 1 min