Southwest Black Bean & Avocado Healthy Wrap

• 4 whole wheat or spinach tortilla wraps (8-inch)
• 1 (15 oz) can black beans, rinsed and drained
• 1 ripe avocado, peeled and sliced
• 1 small red bell pepper, diced
• 1 cup shredded romaine lettuce
• 1/2 cup corn kernels (fresh or thawed if frozen)
• 1/4 cup chopped fresh cilantro
• 1/4 cup red onion, finely diced
• 1 lime, juiced
• 2 tablespoons plain Greek yogurt
• 1 teaspoon ground cumin
• 1/2 teaspoon chili powder
• Salt and pepper, to taste

Instructions

1. In a medium bowl, combine the rinsed black beans, diced red bell pepper, corn kernels, chopped cilantro, and red onion.
2. Add the lime juice, Greek yogurt, ground cumin, chili powder, salt, and pepper to the bowl. Mix well to create a flavorful Southwest salad filling.
3. Warm tortilla wraps briefly in a dry skillet or microwave (about 15 seconds) to make them more pliable for wrapping.
4. Lay the warm tortilla flat on a clean surface. Spread a layer of shredded romaine lettuce down the center.
5. Spoon an even amount of the black bean mixture over the lettuce in each wrap.
6. Top the bean mixture with a few slices of creamy avocado.
7. Fold the sides of the tortilla inwards, then roll tightly from bottom to top to form a secure wrap.
8. Slice each wrap diagonally in half and serve immediately, or wrap in parchment paper for an easy lunch on the go.

Chef tips

• Use canned black beans to save time but rinse them well to reduce sodium content and improve flavor.
• If avocados are not in season, substitute with hummus or mashed white beans for creaminess.
• Add a sprinkle of shredded cheddar or pepper jack cheese for extra flavor if dairy is tolerated.
• To make this vegan, substitute Greek yogurt with a plant-based yogurt or skip it entirely and add a squeeze more lime juice.