I flung this together when it was too hot to think about cooking. It’s vegetarian, but using vegan mayo will make it suitable for vegans. This recipe makes enough for 3-4 wraps, so feel free to scale up or down. Also, be as generous as you want with the various ingredients. Just remember to leave enough space to roll up your wrap.

1 tin black beans, drained and rinsed
3 tablespoons salsa
3 tablespoons mayonnaise (vegan mayo is fine if you prefer it)
1 teaspoon chipotle paste
2 ripe avocados, peeled and sliced
2 medium tomatoes, sliced
3 large lettuce leaves, shredded
1 tablespoon fresh coriander, chopped
3-4 large flour tortillas
grated cheddar cheese (if desired)

In a small bowl, mix the black beans with the salsa and set aside. In a separate bowl, mix the mayonnaise and chipotle paste until well-blended.

Lay out a tortilla and spread 1/4 of the chipotle mayonnaise in the centre. Remember to leave room toward the edges for wrapping the tortilla. Then add some shredded lettuce and chopped coriander on top of the mayo. Follow this with 2-3 tablespoons of the bean and salsa mixture, some of the avocado, tomato, and cheese (if desired). Roll the tortilla into a wrap and enjoy!

 

 

Posted by:elizabeth

Full-time entrepreneur, part-time ukulele plinker, occasional photographer, skin care fanatic, slightly over-sized clothes horse, moderately-successful gardener, unapologetic crazy cat lady, creative soapmaker, happy hen keeper, and enthusiastic birdwatcher. I bake nice cakes, but can’t find a hat to fit.

3 replies on “Black Bean and Avocado Wraps

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