Avocado-Bean Wrap

Active Time: 25 minutes
Total Time: 25 minutes


  • 2 ripe avocados
  • 1 cup fresh or jarred salsa
  • 2 tsp oil
  • 1 red pepper, chopped
  • 1 cup shredded carrots
  • 1/2 tsp ground cumin
  • 1 can (15 oz) low-sodium black beans, rinsed
  • 1/3 cup chopped cilantro
  • 4 whole wheat wraps
  • 4 cups coarsely chopped or shredded romaine lettuce

Serve with lime wedges


  1. Remove pit and peel from 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.
  2. Heat oil in medium skillet over medium-high heat. Sauté pepper and carrots 3 minutes. Add cumin and cook 30 seconds more or until fragrant. Add beans and remaining 3/4 cup salsa; heat through. Stir in the chopped avocado and cilantro; mix well.
  3. Spread about 3 Tbsp of the mashed avocado-salsa mixture on each wrap and top each with 1 cup of shredded lettuce. Spoon 1 cup of the bean mixture over bottom third of wrap. Starting at bottom, roll up tightly. Place seam side down on serving platter. Serve with lime wedges.


4 servings

Nutritional Information

Amount Per Serving:
Calories: 424
Total Fat: 14g
Saturated Fat: 2g
Cholesterol: 0
Sodium: 503mg
Total Carbohydrates: 74g
Dietary Fiber: 20g
Protein: 15g