Mexican Black Bean Wrap with Avocado & Tri-Color Slaw
Prep Time
20 mins
Total Time
20 mins

This Mexican Black Bean Wrap is the perfect summer recipe ... no cooking required!

Course: Sandwich
Cuisine: Mexican, Tex Mex
Keyword: black bean wrap, mexican black bean wrap, vegetarian wrap
Servings: 4 wraps
Author: Ginnie
For slaw:
  • 1/4 small cabbage, thinly sliced
  • 1 carrot, shredded
  • 1/2 red pepper, thinly sliced
  • 1/8 cup chopped cilantro
  • 1 lime
  • 1 teaspoon olive oil
  • 1/2 teaspoon cumin
  • 1/2 teaspoon salt
For beans:
  • 1 (15.5-ounce) can black beans
  • 1 teaspoon cumin
  • 1 teaspoon chili powder
  • 1/2 teaspoon salt
For wrap:
  • 1 avocado, sliced 1/4 inch thick
  • 4 large tortillas
Prepare slaw:
  1. Combine cabbage, carrots, red pepper, and cilantro in a medium bowl. Toss lightly.
  2. Cut lime in half. Slice one-half into four wedges. Set aside.
  3. Juice the other lime half. Add the juice to the vegetables, along with the olive oil, cumin, and salt.
  4. Mix slaw well. Set aside.
Prepare black beans:
  1. Drain black beans lightly but do not rinse. Place them in a medium bowl.
  2. Add cumin, chili powder, and salt to the black beans. Using a potato masher, mash the beans and spices together until the beans are about 3/4 smashed.
  3. Stir beans well. Taste and add additional salt, if necessary. Set aside.
Assemble wraps:
  1. Place one tortilla on a flat surface. Spread center of tortilla with 1/4 of the black beans.

  2. Top beans with 1/4 of the sliced avocado, then 1/4 of the slaw.

  3. Fold up tortilla like a burrito.

  4. Repeat with remaining ingredients to make four wraps.
  5. Serve wraps with lime wedges. Enjoy!

If your tortillas are stiff, microwave them for 15 seconds before assembling your wraps.