Black bean and avocado wraps
5
Points®
Total time: 25 min • Prep: 15 min • Cook: 10 min • Serves: 4 • Difficulty: Easy
Avocado and black beans are wrapped in a warm wrap with a zingy pineapple salsa.
Ingredients
Garlic
1 clove(s), finely chopped
Canned black beans, rinsed, drained
1 400g can
Dried oregano
¼ tsp
Wholemeal tortilla
4 small, (4 x 40g)
Baby spinach
60 g
Avocado
1 medium, sliced
Oil spray
2 x 3 second spray(s)
Pineapple
200 g, peeled, sliced
Lebanese cucumber
½ medium, finely chopped
Red onion
½ small, finely chopped
Fresh red chilli
1 whole, long, finely chopped
Lime juice
1 tbs
Fresh coriander
2 tbs, finely chopped
Instructions
1
To make pineapple salsa, lightly spray a non-stick grill pan with oil and heat over medium-high heat. Cook pineapple for 3 minutes each side or until lightly charred. Transfer to a plate to cool, then cut into 1-2cm pieces. Combine pineapple, cucumber, onion, chilli, juice and coriander in a medium bowl. Season with salt and pepper. Set aside.
2
Lightly spray a medium frying pan with oil and heat over medium heat. Cook garlic for 30 seconds, until fragrant. Add beans, oregano and 150ml water. Cook, gently mashing beans with the back of a wooden spoon, for 2-3 minutes, until heated through and most of the liquid has been absorbed. Remove from heat, cover and set aside.
3
Heat tortillas following packet instructions. Divide spinach, beans, avocado and pineapple salsa among warm tortillas. To serve, fold in top and bottom, then roll up to enclose filling.
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