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Bean and Avocado Wrap

Source: dinnertonight.tamu.edu

Course: Main Course

Yield: 4

Serves:

Ingredients

  • 1 15 ounce can unsalted beans of choice (drained and rinsed )
  • 1 ripe avocado
  • 14 cup reduced-fat, (shredded cheddar cheese)
  • 14 cup diced red onion
  • 1 tablespoon olive oil
  • 2 tablespoons cider vinegar
  • 18 teaspoon salt
  • 2 teaspoons canned chipotle Chile in adobo sauce (finely chopped)
  • 2 cups red cabbage (shredded)
  • 1 medium carrot (shredded)
  • 14 cup chopped fresh cilantro
  • 4 corn tortillas (7-inch)

Directions

  1. Mash beans and avocado in medium bowl with a potato masher or fork.
  2. Stir in cheese and onion.
  3. In another medium bowl whisk oil, vinegar, salt, and chipotle Chile.
  4. Add cabbage and mix together.
  5. To assemble the wraps, spread about 1/2 cup of the bean and avocado mixture onto a tortilla and top with about 1/3 cup of the cabbage, carrots, and cilantro.
  6. Roll up.
  7. Repeat with remaining ingredients.

Amount Per Serving (4)

  • Calories: 270
  • Protein: 9
  • Sugar: 4
  • Carbohydrate: 36
  • Fat: 11
  • Cholesterol: 5
  • Sodium: 320
  • Fiber: 9
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