Healthy black bean and avocado salsa wraps. These quick and flavorful black bean and avocado wraps are tasty, filling and make a great meatless lunch or dinner! They can also be made vegan too! You honestly can not go wrong with avocado wraps. I’ve made a few avocado wraps over the past few years and these black bean and avocado wraps are up there with the rest. The black beans are cooked with onion, bell pepper, garlic and taco seasoning for 5 minutes. To go with the black beans is a zesty avocado and tomato salsa that is prepared by simply combining chopped avocado, tomato, cilantro, and salt & pepper.
To assemble, simply top a fresh tortilla with the black bean mixture, a few tablespoons of the zesty + creamy avocado mixture and about a teaspoon of sour cream or yogurt (you can also use mayo or your favorite sauce). Surprisingly, these wraps store well in the fridge. The lime keeps the avocado from browning and if you don’t cut the wraps and cover each wrap with plastic wrap or place in a zip seal bag, the avocado should remain fresh and green.
- For the beans
- 1 tablespoon oil
- 1/2 cup onion chopped
- 1/2 cup bell pepper chopped (optional)
- 1 clove garlic minced
- 1 can black beans drained
- 1 tablespoon taco seasoning or 1/2 tsp cumin, 1/2 tsp paprika, 1/2 tsp chili powder, 1/4 tsp garlic powder, 1/4 tsp black pepper, 1/4 tsp salt
- For the avocado salsa
- 1 avocado pitted and chopped
- 1 small tomato chopped
- 2 tablespoons cilantro minced
- Juice of 1 lime
- salt and pepper to taste
- 6 medium tortillas
- 1/4 cup sour cream or mayo or skinny chipotle sauce
- Heat oil in a large pan over medium/high heat. Add the onion, bell peppers and garlic. Cook for 2-3 minutes or until onion is lightly golden. Add the beans and taco seasoning. Cook for another 2-3 minutes. Remove from heat and cool for a few minutes before assembling.
- In a medium bowl, combine the avocado, tomato, cilantro, lime juice and a pinch of salt and pepper.
- To assemble, Lay a tortilla on a flat surface. Spread with a teaspoon of sour cream or mayo. Top with a few tablespoons of the black bean mixture and a few tablespoons of the avocado mixture.
I made this wrap tonight and it was sooo delicious. I will have the leftovers for lunch tomorrow. So good, easy and healthy as well.
Janet Barratt says
Easy to make, very tasty the flavours complement each other,its. A regular recipe in our house., I make extra and have them cold for lunch the next day.
I meal prepped these for lunch this week and just tried one for dinner. Delicious! This is gonna be an instant staple, I can tell. I doubled the avocado and the spices and added a little jalepeno. Thanks!
Katiana Antoine says
I am NO cook but I was able to follow this simple recipe and my burritos came out so delicious!! Thank you!
Thanks for the feedback!
We love this recipe in our house! Creamy and hearty.
Yummy- I used hummus instead of sour cream.
These are absolutely delicious, thanks for sharing the recipe
Thanks for taking the time to review and for stopping by! 🙂
This was good! I doubled the recipe and added some chopped snap peas to it.
Does anyone know the number of calories per wrap?
Nancy Schodroski says
I came up with 338 calories. I did not include the peppers. I used whole fat Greek yogurt instead of sour cream, olive oil, and whole wheat tortillas that are about 7.5 inches in diameter. The rest of the ingredients were as stated in the recipe. Hope this helps.
dELANEY TAYLOR says
WHERE DO YOU GET THE WRAPS FROM? i HAVE TRIED TRADER JOES BUT THE ONLY ONE CLOSE TO ME HAS BURRITO TORTILLAS WHICH ARE SO FIRM THEY BREAK WHEN YOU TRY TO FOLD THEM. I LOVE WRAPS BUT CANT FIND ANY GOODS ONES AT THE STORE. heLP!
I usually purchase the wraps from my local international supermarket as they deliver them from a Mexican bakery weekly. I would just check out different supermarkets for the super large tortillas because they’re usually thinner and easier to stretch! Avoid thick tortillas that are super white as they tend to break.
We use ole wraps from Publix or labanderita from Food City.
Do you have any nutrition information available?
Ria Sehgal says
wHat are the macrO’s for this?
i did change things up a bit. I used seasoned black beans and did not bother heating THEM at all. Sliced, fresh green bell pepper (UNCOOKED), and GREEN onions. Sprinkled a little Mexene chili powder, salt n pepper. drizzled it with fresh lime. Then topped with a spicy guacamole that already HAD tomatoes and onion, the cilantro, sour cream and wrapped it up in a whole wheat honey oat tortilla. Served it with a side of pineapple mango fruit mix in coconut water. It was delicious. Thanks for the inspiration.
Sasha Provencial says
So its late at night. But I was hungry. Looked up black bean and avocado wraps. Found this recipe, however did not have everything. So I simply took black beans and added some taco sauce. Heated them up. Took a warmed wrap. Spread some avocado on it. Added the black beans, some shredded cheese and some salsa. So good! Even the kids wanted to eat it all.
So so sooo good!
Kiran Dodeja Smith says
Love a healthy make-ahead meal!
Mary Carmichael says
do these feeze well?
I haven’t tried freezing them and I don’t know how the avocado would hold up in the freezer but if you are going to freeze them I suggest coating the avocado in lemon or lime juice.
This was honestly one of the best wraps I’ve ever had, the flavours were all so perfect together and it was soo fresh tasting! My boyfriend can’t eat dairy so to make chipotle sauce I just mixed 2 tsp of chipotle paste with mayonnaise and a dash of cumin and cayenne and it was unbelievablely tasty!
So simple and QuiCK, so Great! I added some corn and Ate 5 mini tortillas in one sitting. Thank you!
Great for lunch at work or college. I cheated and used Chipotle’stomato Salsa with the avocado’s. Thank you!!