Photo of Black bean & avocado wraps by WW

Black bean & avocado wraps

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


Calorie controlled cooking spray

4 spray(s)

Pineapple in juice, drained

200 g, cut into chunks


100 g, finely diced

Red onion

½ small, finely diced

Chilli, green or red

1 individual, finely diced

Lime Juice, Fresh

1 tablespoon(s)

Coriander, fresh

2 tablespoon(s), finely chopped


1 clove(s), finely chopped

Black beans in water

1 can(s), medium, drained

Oregano, Dried

¼ teaspoon(s), level

Tortilla wrap

4 medium, wholemeal


60 g


1 medium, sliced


  1. 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.
  2. In a medium bowl, toss together pineapple, cucumber, red onion, chilli, lime juice and coriander, seasoning well. Cover and place in the fridge.
  3. 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.
  4. 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.