Spicy Black Bean and Avocado Wraps
Spicy Black Bean and Avocado Wraps
Ingredients
For the Black Bean Filling
- 1 tablespoon olive oil
- 1/2 red onion, small, finely diced
- 2 garlic, cloves, minced
- 1 bell pepper, red or yellow, diced
- 15 ounce canned black beans, can, rinsed and drained
- 1 cup corn kernels, frozen or canned, drained
- 1 teaspoon chili powder
- 1 teaspoon cumin
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon cayenne pepper, optional, for extra spice
- 1 tablespoon lime juice, fresh
- 1/4 cup cilantro, fresh, chopped
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
For the Avocado Crema
- 1 avocado, large, ripe
- 1/4 cup sour cream, or plain Greek yogurt
- 1 tablespoon lime juice, fresh
- 2 tablespoons cilantro, fresh, chopped
- 1/4 teaspoon salt
For Assembly
- 8 flour tortillas, large (8-10 inch)
- 1 cup Monterey Jack cheese, shredded, optional
- 2 cups lettuce, shredded (e.g., romaine or iceberg)
Instructions
- 1
Heat olive oil in a large skillet over medium heat. Add diced red onion and bell pepper; cook, stirring occasionally, until softened, about 5 to 7 minutes. Add minced garlic and cook for 1 minute more until fragrant.
⏱️ 8 min
- 2
Stir in the rinsed black beans, corn kernels, chili powder, cumin, smoked paprika, and cayenne pepper (if using). Cook for 5 to 7 minutes, stirring occasionally, until heated through and the flavors have melded.
⏱️ 7 min
- 3
Remove the black bean filling from heat. Stir in the fresh lime juice, chopped cilantro, salt, and black pepper. Taste and adjust seasoning as needed.
⏱️ 2 min
- 4
While the filling cools slightly, prepare the avocado crema. In a small bowl, mash the ripe avocado with a fork or potato masher until mostly smooth. Stir in the sour cream (or Greek yogurt), fresh lime juice, chopped cilantro, and salt until well combined.
⏱️ 5 min
- 5
Warm the flour tortillas according to package directions. This can be done in a microwave for 15-30 seconds per tortilla, or in a dry skillet over medium heat for 20-30 seconds per side until pliable.
⏱️ 3 min
- 6
To assemble each wrap, lay out a warm tortilla. Spread a generous spoonful of avocado crema down the center. Top with a portion of the black bean filling, shredded Monterey Jack cheese (if using), and shredded lettuce.
⏱️ 5 min
- 7
Fold in the sides of the tortilla, then roll it up tightly from the bottom to create a secure wrap. Repeat with the remaining tortillas and serve immediately.
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
Spicy Black Bean and Avocado Wraps
Ingredients
For the Black Bean Filling
- 1 tablespoon olive oil
- 1/2 red onion, small, finely diced
- 2 garlic, cloves, minced
- 1 bell pepper, red or yellow, diced
- 15 ounce canned black beans, can, rinsed and drained
- 1 cup corn kernels, frozen or canned, drained
- 1 teaspoon chili powder
- 1 teaspoon cumin
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon cayenne pepper, optional, for extra spice
- 1 tablespoon lime juice, fresh
- 1/4 cup cilantro, fresh, chopped
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
For the Avocado Crema
- 1 avocado, large, ripe
- 1/4 cup sour cream, or plain Greek yogurt
- 1 tablespoon lime juice, fresh
- 2 tablespoons cilantro, fresh, chopped
- 1/4 teaspoon salt
For Assembly
- 8 flour tortillas, large (8-10 inch)
- 1 cup Monterey Jack cheese, shredded, optional
- 2 cups lettuce, shredded (e.g., romaine or iceberg)
Instructions
- 1
Heat olive oil in a large skillet over medium heat. Add diced red onion and bell pepper; cook, stirring occasionally, until softened, about 5 to 7 minutes. Add minced garlic and cook for 1 minute more until fragrant.
⏱️ 8 min - 2
Stir in the rinsed black beans, corn kernels, chili powder, cumin, smoked paprika, and cayenne pepper (if using). Cook for 5 to 7 minutes, stirring occasionally, until heated through and the flavors have melded.
⏱️ 7 min - 3
Remove the black bean filling from heat. Stir in the fresh lime juice, chopped cilantro, salt, and black pepper. Taste and adjust seasoning as needed.
⏱️ 2 min - 4
While the filling cools slightly, prepare the avocado crema. In a small bowl, mash the ripe avocado with a fork or potato masher until mostly smooth. Stir in the sour cream (or Greek yogurt), fresh lime juice, chopped cilantro, and salt until well combined.
⏱️ 5 min - 5
Warm the flour tortillas according to package directions. This can be done in a microwave for 15-30 seconds per tortilla, or in a dry skillet over medium heat for 20-30 seconds per side until pliable.
⏱️ 3 min - 6
To assemble each wrap, lay out a warm tortilla. Spread a generous spoonful of avocado crema down the center. Top with a portion of the black bean filling, shredded Monterey Jack cheese (if using), and shredded lettuce.
⏱️ 5 min - 7
Fold in the sides of the tortilla, then roll it up tightly from the bottom to create a secure wrap. Repeat with the remaining tortillas and serve immediately.
⏱️ 5 min