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Photo of Black bean and avocado wraps by WW

Black bean and avocado wraps

4 - 6
PersonalPoints™ per serving
Total Time
25 min
15 min
10 min
Avocado and black beans are wrapped in a warm wrap with a zingy pineapple salsa.



200 g, peeled, sliced

Lebanese cucumber

½ medium, finely chopped

Red onion

½ medium, finely chopped

Fresh red chilli

1 whole, long, finely chopped

Lime juice

1 tbs

Fresh coriander

2 tbs, finely chopped


1 clove(s), finely chopped

Canned black beans, rinsed, drained

1 400g can

Dried oregano

¼ tsp

Wholemeal tortilla

4 small, (4 x 40g wraps)

Baby spinach leaves

60 g


1 medium, sliced

Oil spray

2 x 3 second spray(s)


  1. Lightly spray a chargrill pan with oil and heat over medium-high heat. Cook pineapple for 3 minutes each side or until beginning to char. Transfer to a plate to cool, then coarsely chop.
  2. Combine pineapple, cucumber, onion, chilli, juice and coriander in a medium bowl. Season with salt and pepper.
  3. Lightly spray a medium frying pan with oil and heat over medium heat. Cook garlic for 30 seconds. Add beans, oregano and 150ml water. Cook, gently mashing beans with back of a wooden spoon, for 2-3 minutes or until heated through and most of the liquid has evaporated. Remove from heat, cover and set aside.
  4. Meanwhile, heat wraps following packet instructions. Divide spinach, beans, avocado and pineapple salsa between warmed wraps. Fold in top and bottom and roll up wraps to serve immediately.