Stashcook: Meal Planner & Recipe Keeper

Spicy Black Bean Wraps with Avocado & Corn Salsa Recipe

Name: Spicy Black Bean Wraps with Avocado & Corn Salsa
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Yield: 4
Ingredients: 2 x (15 oz) cans black beans, drained and rinsed; 1 small bunch cilantro, leaves minced; 2 cloves garlic, peeled; 1 jalapeño pepper, seeded and minced; 4 large flour tortillas; 2 limes, juiced; 1 ripe avocado, diced; 1 cup frozen corn, thawed; 1 red bell pepper, thinly sliced; 1/2 small head red cabbage, thinly sliced; 1 shallot, minced; 1/2 teaspoon chili powder; 1/2 teaspoon ground coriander; 1/2 teaspoon ground cumin; 2 tablespoons extra virgin olive oil; 1/2 teaspoon salt

Stashcook

This is a yummy wrap with spicy black beans and colorful veggies. It has soft avocado and sweet corn inside. You wrap it up in a big tortilla and can eat it with your hands!

Ingredients

2 x (15 oz) cans black beans, drained and rinsed

1 small bunch cilantro, leaves minced

2 cloves garlic, peeled

1 jalapeño pepper, seeded and minced

4 large flour tortillas

2 limes, juiced

1 ripe avocado, diced

1 cup frozen corn, thawed

1 red bell pepper, thinly sliced

1/2 small head red cabbage, thinly sliced

1 shallot, minced

1/2 teaspoon chili powder

1/2 teaspoon ground coriander

1/2 teaspoon ground cumin

2 tablespoons extra virgin olive oil

1/2 teaspoon salt

Method

Wash and dry all fresh produce.

In a large bowl, combine the minced cilantro leaves, lime juice, minced jalapeño, minced shallot, olive oil, salt, cumin, and coriander to create a dressing.

Add the diced avocado, thawed corn, thinly sliced red bell pepper, and thinly sliced red cabbage to the bowl with the dressing. Toss everything together to make the salsa.

In a blender, combine the drained black beans, garlic cloves, half of the lime juice, chili powder, and a pinch of salt. Blend until smooth to create the black bean spread.

Warm the flour tortillas in a dry skillet over medium heat for about 30 seconds on each side.

Spread an even layer of the black bean spread onto each tortilla.

Top the spread with a generous amount of the avocado and corn salsa.

Roll up the tortillas tightly to close the wraps.

Cut the wraps in half diagonally and serve with any extra salsa on the side.

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