Skinny Black Bean-Avocado Wraps

Skinny Black Bean-Avocado Wraps

Blogger Paula Jones from Bell'alimento shares a lightened-up Mexican wrap recipe.

Prep Time

10

Minutes

Total Time

10

Minutes

Makes

4

servings

1
medium ripe avocado, pitted, peeled
1/8
teaspoon salt
Juice of 1/2 lime
4
Old El Paso® flour tortillas for soft tacos & fajitas (6 inch; from 8.2-oz package), heated as directed on package
4
teaspoons Old El Paso® Hot Thick 'n Chunky Salsa
1
can (15 oz) Progresso® black beans, drained, rinsed
Coarsely chopped fresh cilantro leaves, if desired
  1. Scoop avocado flesh into small bowl. Add salt and lime juice; mix until smooth and creamy.
  2. To assemble wraps, spoon avocado mixture onto center of each warmed tortilla. Top evenly with salsa, black beans and cilantro. Fold bottom third of tortilla over filling; fold sides in toward center, leaving top open. Serve immediately.
Makes 4 servings
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
Sprinkle some reduced-fat shredded cheese (such as Monterey Jack, Cheddar or Mexican cheese blend) on the filling before wrapping, then microwave for a few seconds to melt the cheese.
Like soft corn tortillas? Feel free to use them in place of the flour tortillas.

Nutrition Information:

1 Serving (1 Serving)
        Exchanges: Free*Percent Daily Values are based on a 2,000 calorie diet.