Black bean & avocado wraps
Avocado and black beans are wrapped in a warm wrap with a zingy pineapple salsa
Calorie controlled cooking spray
Pineapple in juice, drained
200 g, cut into chunks
100 g, finely diced
½ small, finely diced
Chilli, green or red
1 individual, finely diced
Lime Juice, Fresh
2 tablespoon(s), finely chopped
1 clove(s), finely chopped
Black Beans in Water
1 can(s), medium, drained
¼ teaspoon(s), level
4 medium, wholemeal
1 medium, sliced
- Spray a griddle pan with cooking spray and place over a medium/high heat. Add the pineapple and cook for 3 mins on each side until beginning to char. Transfer to a plate and leave to cool, then roughly chop.
- In a medium bowl, toss together pineapple, cucumber, red onion, chilli, lime juice and coriander, seasoning well. Cover and place in the fridge.
- Spray a frying pan with cooking spray and place over a medium heat. Add the garlic and cook for 1 min. Add the beans, oregano and 150ml of water. Cook over a medium heat, gently mashing the beans with the back of a wooden spoon and cook until heated through and the liquid is mostly evaporated – 2-3 mins. Remove from the heat, cover and set aside.
- Heat the wraps according to pack instructions. Divide the spinach and beans between the wraps, then add a few slices of avocado and some of the pineapple salsa to each one. Fold in the top and bottom and roll up the wraps. Serve straight away.