Black Bean Wraps with Greens & Cilantro Vinaigrette
A simple salad tossed with a tangy vinaigrette packs these no-cook wraps with tons of bright cilantro flavor. The mix pairs well with mashed beans and avocado, which hold everything together.
Ingredients
- 1 cup chopped fresh cilantro
- 3 tablespoons white-wine vinegar
- 2 cloves garlic, peeled
- 1 teaspoon ground cumin, divided
- ½ teaspoon salt, divided
- ¼ cup extra-virgin olive oil
- 3 cups chopped romaine lettuce
- 1 cup chopped radicchio
- 1 cup sliced radishes
- 1 (15 ounce) can no-salt-added black beans, rinsed
- ½ teaspoon chili powder
- ½ teaspoon garlic powder
- 1 ripe avocado
- 1 tablespoon lime juice
- 4 (8 inch) whole-wheat tortillas or wraps
Directions
- Combine cilantro, vinegar, garlic, 1/2 teaspoon cumin and 1/4 teaspoon salt in a mini food processor; pulse until finely chopped. With the motor running, slowly stream in oil. Transfer the vinaigrette to a large bowl. Add lettuce, radicchio and radishes and toss to coat.
- Mash beans, chili powder, garlic powder, the remaining 1/2 teaspoon cumin and 1/4 teaspoon salt in a medium bowl. Mash avocado with lime juice in a small bowl. Spread some of the mashed beans and avocado over each tortilla; top with the salad and roll up.
