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.


Devon O'Brien
Ingredients​
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  • 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
Step 1
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.
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Step 2
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.

Nutrition Facts

Serving Size: 1 wrap
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Per Serving:  459 calories; fat 24g; sodium 675mg; carbohydrates 49g; dietary fiber 12g; protein 12g; sugars 5g; niacin equivalents 1mg; saturated fat 4g; vitamin a iu 1577IU.
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