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Black Bean Wraps with Greens & Cilantro Vinaigrette

Black Bean Wraps with Greens & Cilantro Vinaigrette

Black Bean Wraps with Greens & Cilantro Vinaigrette

Lunch

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

Description

  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.

  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.

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