Black Bean And Avocado Wrap Recipes

SKINNY BLACK BEAN-AVOCADO WRAPS

Skinny Black Bean-Avocado Wraps image

Avocado and beans keep this lightened-up wrap tasty and satisfying, and Old El Paso flour tortillas and Hot Thick 'n Chunky Salsa give them an authentic flavor.

Provided by Paula Jones

Categories Entree

Time 10m

Yield 4

Number Of Ingredients 7

Ingredients

1 medium ripe avocado, pitted, peeled
1/8 teaspoon salt
Juice of 1/2 lime
4 Old El Paso™ flour tortillas for soft tacos & fajitas (6 inch; from 8.2-oz package), heated as directed on package
4 teaspoons Old El Paso™ Hot Thick 'n Chunky Salsa
1 can (15 oz) Progresso™ black beans, drained, rinsed
Coarsely chopped fresh cilantro leaves, if desired

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.

Nutrition Facts : ServingSize 1 Serving

BLACK BEAN AND AVOCADO WRAP

Black Bean and Avocado Wrap image

Make and share this Black Bean and Avocado Wrap recipe from Food.com.

Provided by invictus

Categories Lunch/Snacks

Time 10m

Yield 4-6 serving(s)

Number Of Ingredients 9

Ingredients

2 avocados, pitted peeled and sliced
2 (16 ounce) cans black beans, drained and rinsed
2 large tomatoes, diced
4 ounces salsa
1/2 teaspoon cumin
1/4 cup cilantro (to taste)
1/4 cup cheddar cheese, shredded
4 ounces spinach
tortilla

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.

Nutrition Facts : Calories 438, Fat 18.4, SaturatedFat 3.9, Cholesterol 7.4, Sodium 266.9, Carbohydrate 54.2, Fiber 23.2, Sugar 4.2, Protein 20.4

BLACK BEAN AVOCADO SALSA

Black Bean Avocado Salsa image

This has to be my favorite summer salsa. It's colorful and fresh tasting. It makes a bunch, so invite some friends over. I like to take the lime after it's been juiced and rub down the bowl I will be serving the salsa in. I also rub the lime on the plastic wrap this will help keep the avocados from turning brown. Don't forget the tortilla chips!

Provided by Dawn Logterman

Categories Appetizers and Snacks Dips and Spreads Recipes Salsa Recipes Corn Salsa Recipes

Time 2h15m

Yield 10

Number Of Ingredients 12

Ingredients

1 (15 ounce) can black beans (such as Bush's®), rinsed and drained
1 (11 ounce) can whole kernel sweet corn, drained
4 roma (plum) tomatoes, seeded and chopped
1 small red bell pepper, diced
1 jalapeno pepper, seeded and minced
⅓ cup chopped fresh cilantro
¼ cup diced red onion
¼ cup fresh lime juice
2 tablespoons red wine vinegar
1 teaspoon salt
½ teaspoon ground black pepper
2 avocados, diced

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.

Nutrition Facts : Calories 139.8 calories, Carbohydrate 19 g, Fat 6.4 g, Fiber 6.9 g, Protein 4.6 g, SaturatedFat 1 g, Sodium 492.9 mg, Sugar 2.5 g

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