Plant-based, protein rich, and heart healthy fats… what more could you want? Simply combine avocado, black or pinto beans, a few other ingredients, roll up in a whole-wheat tortilla wrap, and you have a delicious, and nutritious lunch.
It’s that easy to prepare, and if you don’t have tortilla wraps handy, simply put all the ingredients into a bowl, and delve in with a spoon or fork.
Alternatively, pack up in a lunch box, and enjoy on the go.
The below recipe will serve 4 and take 20 minutes to prepare.
- 2 teaspoons olive oil
- 1 red onion, finely chopped
- 1 red pepper, finely chopped
- 1 yellow pepper, finely chopped
- 4 cups baby spinach, chopped
- 2 tomatoes, chopped
- 2 teaspoon chilli powder
- ½ tsp. ground cumin
- 400g can red kidney beans, drained and rinsed
- 2 medium avocados
- 4 whole-wheat tortilla wraps
*Additional ingredients you could add: sweetcorn, quinoa, and salsa
Step 1 – Chop each avocado into small pieces and mash. Add to a small bowl, and set aside.
Step 2 – Heat the oil in a medium sized pan over medium heat. Add the chopped onion, chopped peppers, chilli powder, and cumin and cook for 1-2 minutes, until tender.
Step 3 – Add the black or pinto beans, chopped spinach, chopped tomatoes, and mix, reduce the heat and simmer for 2 minutes.
Step 4 – Divide, and spread the ingredients on each tortilla wrap, top with the mashed avocado, roll up and serve.