Creamy Avocado & Black Bean Wrap

Oct 17, 2016 | Recipes

avocadoandblackbeanwrapCreamy Avocado & Black Bean Wrap

Black beans mashed with ripe avocado and blended with sharp cheddar and onion makes an incredibly rich, flavorful filling for this wrap. The tangy, spicy slaw adds crunch. A pinch (or more) of ground chipotle powder add a little spice. Serve with baked tortilla chips and salsa.

Serving size: 1 wrap, ½ cup bean-avocado mixture & 2/3 cup cabbage carrot slaw

Active:25 Minutes Ready in: 25 m

Serving: 4

 

Ingredients

  • 2 tablespoons cider vinegar
  • 1 tablespoon canola oil or olive oil
  • ½ tsp to ¾ tsp of chipotle powder or other chili powder
  • 1/4 teaspoon salt
  • 2 cups shredded red cabbage
  • 1 medium carrot, shredded
  • 1/4 cup chopped fresh cilantro
  • Juice of 1 lime
  • 1 15-ounce can black beans, rinsed
  • 1 ripe avocado
  • 1/2 cup shredded sharp Cheddar cheese
  • 2 tablespoons minced red onion
  • 4 8- to 10-inch whole-wheat wraps, or tortillas

Preparation

  1. Whisk vinegar, oil, chipotle powder and salt in a medium bowl. Add cabbage, carrot, half of lime juice and cilantro; toss to combine.
  2. Mash beans and avocado remaining lime juice in another medium bowl with a potato masher or fork. Stir in cheese and onion. Salt & Pepper to taste.
  3. To assemble the wraps, spread about 1/2 cup of the bean-avocado mixture onto a wrap (or tortilla) and top with about 2/3 cup of the cabbage-carrot slaw. Roll up. Repeat with remaining ingredients. Cut the wraps in half to serve, if desired.

Eat neat: Keeping the filling inside a wrap or burrito can be a challenge, especially if you’re on the go. That’s why we recommend wrapping your burrito in foil so you can pick it up and eat it without losing the filling, peeling back the foil as you go.