Spicy Black Bean Taco Wraps with Fresh Guacamole
These vegetarian spicy black bean taco wraps are perfect for Meatless Mondays or anytime you want to get a plant-based meal on the table in around 20 minutes.
Ingredients
- 2 tablespoons extra virgin olive oil
- 15 oz. black beans canned, drained and rinsed
- 2 tablespoons water
- 1 tablespoon ground cumin
- ½ tablespoon chili powder
- 1 tablespoon smoked paprika
- ¼ tablespoon cayenne pepper
- ¼ tablespoon dried Mexican oregano
- sea salt to taste
- black pepper to taste
Optional:
- 1/2 medium red bell pepper finely diced
Guacamole Ingredients:
- 2 large avocados ripe, pitted
- 1 medium tomato seeded and diced
- 3 tablespoons lime juice fresh
- 2 tablespoons cilantro fresh, minced
- ½ medium jalapeño finely diced
- sea salt to taste
- black pepper to taste
To Serve:
- Mango Salsa*
- Iceberg lettuce leaves for wrapping
- Romaine lettuce leaves for wrapping
- butter
Instructions
- Heat olive oil in a skillet over medium heat. Add beans, water, cumin, chili powder, smoked paprika, cayenne, and Mexican oregano. Season with salt and black pepper, to taste, and stir to combine.
- Cook, stirring occasionally, until the beans are warmed through and the spices become fragrant, around 4-5 minutes. Remove from heat and set aside.
- While the beans are cooking, mash the avocado in a small glass or other non-reactive bowl. Add tomato, lime juice, fresh cilantro, and jalapeño. Season with salt and black pepper, to taste, and stir to combine. Set aside.
- Transfer warm beans to a bowl and add diced bell pepper, if using. Sprinkle with additional spices, if desired. Serve immediately with large lettuce leaves for wrapping, along with fresh guacamole and this spicy mango salsa. Enjoy!
Disclaimer
Some parts of recipe maybe AI-generated.
Nutrition
Calories: 216kcal (11%)Carbohydrates: 27g (9%)Protein: 10g (20%)Fat: 8g (12%)Saturated Fat: 1g (6%)Polyunsaturated Fat: 1gMonounsaturated Fat: 6gSodium: 11mgPotassium: 462mg (13%)Fiber: 10g (42%)Sugar: 1g (1%)Vitamin A: 900IU (18%)Vitamin C: 6mg (7%)Calcium: 44mg (4%)Iron: 3mg (17%)
Disclaimer
Nutritional information for this recipe is an approximation and is not to be construed as medical advice.
