Skinny Black Bean-Avocado Wraps

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

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Prep Time 10 min
Total Time 10 min
Servings 4

Ingredients

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

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Directions

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.

EXPERT TIPS

Expert Tips

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.

Got questions? Our experts have the answers. Ask Betty now.