Here’s a recipe for easy black bean and avocado wraps that will have you enjoying lunch (or a light dinner) in minutes. If you have a snug container, they’re great to take to work or school, too. Make sure the wraps or tortillas you use are nice and fresh and pliable.
Starring in these wraps is the amazing avocado. Considered a superfood due to their cholesterol lowering properties, avocados are rich in fiber, carbs, antioxidants, potassium, and a variety of nutrients and minerals. Avocado has helped redefined the negative stigma associated with consuming fats. There’s a major difference between so-called good and bad fats, or rather trans fats versus unsaturated fats like polyunsaturated and monounsaturated; which, you guessed it — the latter is found in avocados. And lots of it.
But while you’re enjoying these wraps you won’t be thinking about any of that. Your palate will be enjoying the delicious flavors and textures, and that’s just how it should be!
Makes: 2 to 3 wraps
- One good-sized ripe avocado
- 1 to 2 tablespoons lime juice, to taste
- Pinch of salt
- Two 10-inch or three 8-inch flour wraps or tortillas
- 1 cup cooked or canned (drained and rinsed) black beans
- 1 medium tomato, finely diced
- Fresh herbs as desired (oregano, cilantro, parsley, etc.), or see variation
- Sriracha, salsa, or other hot sauce, optional
Peel, pit, and mash the avocado. Add lime juice to taste, and a pinch of salt.
Divide the mashed avocado between the wraps, spreading it down the middle. Scatter the black beans, tomatoes, and herbs over the avocado.
Spice up with sriracha, salsa, or other hot sauce if you’d like.
Fold one end over the ingredients, then fold two other sides over, leaving one end open. Or, fold whichever way you prefer — it will all taste great together! Serve at once.
Variation: Use fresh green sprouts or watercress in place of herbs.