Now that it’s avocado season nothing beats this delicious avocado and bean wrap. Packed with beta-carotenes and Vitamin E, it still may not make you younger over night, but you’ll certainly be giving the free radicals a hard time (and having a great meal while you’re at it).

Serves 4

Total Time: 25 min
Prep Time: 25 min


2  ripe avocados
1 cup(s) fresh or jarred salsa
2 teaspoon(s) oil
1  red pepper, chopped
1 cup(s) shredded carrots
1/2 teaspoon(s) ground cumin
1 can(s) (15 oz) low-sodium black beans, rinsed
1/3 cup(s) chopped cilantro
4 whole(s) wraps
4 cup(s) coarsely chopped or shredded romaine lettuce
Serve with: lime wedges


Remove pit and peel avocados. Coarsely chop 1 avocado; mash the other avocado in a small bowl and stir in 1/4 cup salsa until blended. Cover with plastic wrap and set aside.

Heat oil in medium skillet over medium-high heat. Sauté pepper and carrots 3 minutes. Add cumin and cook 30 seconds or until fragrant. Add beans and remaining 3/4 cup salsa; heat through. Stir in the chopped avocado and cilantro; mix well.

Spread about 3 Tbsp mashed avocado-salsa mixture on each wrap and top with 1 cup lettuce. Spoon 1 cup bean mixture over bottom third of wrap. Starting at bottom, roll up tightly. Place seam side down on serving platter. Serve with lime wedges.

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