Black Bean And Avocado Wrap Recipes

BLACK BEAN AVOCADO SALSA

Steps:

• Mix black beans, corn, tomatoes, red bell pepper, jalapeno pepper, cilantro, red onion, lime juice, vinegar, salt, and black pepper in a bowl; fold avocado into the mixture. Cover bowl with plastic wrap, putting it right on top of salsa; chill at least 2 hours.

SKINNY BLACK BEAN-AVOCADO WRAPS

Steps:

• Scoop avocado flesh into small bowl. Add salt and lime juice; mix until smooth and creamy.
• To assemble wraps, spoon avocado mixture onto center of each warmed tortilla. Top evenly with salsa, black beans and cilantro. Fold bottom third of tortilla over filling; fold sides in toward center, leaving top open. Serve immediately.

CREAMY AVOCADO & WHITE BEAN WRAP

Steps:

• Whisk vinegar, oil, chipotle chile and salt in a medium bowl. Add cabbage, carrot and cilantro; toss to combine.
• Mash beans and avocado in another medium bowl with a potato masher or fork. Stir in cheese and onion.
• 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.

BLACK BEAN AND AVOCADO WRAP

Steps:

• In a medium bowl mix together avocado, beans, tomato, salsa, cumin, and cilantro.
• In the middle of tortilla place about a half cup of filling (depending on size of tortilla you are using), top with cheese, and spinach.
• Roll up and enjoy.

AVOCADO BLACK BEAN FETA WRAPS

Steps:

• Peel and dice your avocado, measure out the 1/3 cup tahini, squeeze up your 3 tablespoons lemon juice and wash and mince your cilantro leaves. Combine the avocado, tahini, lemon juice, cumin, cilantro and sea salt in a mini prep or food processor and puree until smooth. Make sure to scrape down the sides one or two times so that everything gets mixed in. The mixture will be pretty thick and chunky at this point. Add in the 1/4 cup water and puree again until blended and smooth. The water helps to get the dip to a creamier consistency. Feel free to add a bit more water to get the dip to a consistency that you like. I found that using 1/4 cup or splash more was perfect. The dip can be stored in a well sealed container in the refrigerator for up to 4 days. Next, let's make up your quinoa. Bring the 1 cup well rinsed quinoa and 2 cups water to a boil in a medium sauce pan. Once the quinoa has come to a boil, give it a stir, cover it, and reduce the heat to simmer. Cook the quinoa until all the water is absorbed, about 10-15 minutes. Note: Please check your package of quinoa for cooking instructions, as they all vary. The quinoa is done when its tender and you can see the little quinoa curlicues. Now, let's assemble the wrap! Assembling the wrap is all a personal preference. Some of you are going to want huge wraps and others of you are going to want a smaller wrap. So with that being said, take the amount of quinoa that you want to put in your wrap and put it in a small bowl, add in some black beans and then heat up the quinoa and black bean mixture either via the stove top or microwave. Mix in some of the avocado tahini dip to the quinoa and black bean mixture. The amount of avocado-tahini dip you add in is to taste. I like to add in enough to make the quinoa a bit creamy. The more avocado-tahini dip you add, the more flavor the quinoa will have.