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Black bean and avocado wraps

Black bean and avocado wraps

Total Time
25 min
15 min
10 min
Avocado and black beans are wrapped in a warm wrap with a zingy pineapple salsa.



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


1 medium, sliced

Oil spray

2 x 3 second spray(s)


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


  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.