Taco Salad Wraps


Servings: 4  Total time: 15 minutes


  • 1 can black beans, rinsed and drained
  • 2 teaspoons olive oil
  • 1 teaspoon cumin
  • 1 onion, chopped
  • 4 flour tortillas
  • 1 tomato, chopped
  • 1 cup shredded cheddar cheese
  • shredded lettuce
  • 1 avocado, sliced


  1. Heat olive oil in a large nonstick skillet over medium. Add black beans, cumin, and onion and cook for 5 minutes.
  2. Evenly spread bean mixture on each tortilla. Top with diced tomato, cheese, lettuce, and avocado.
  3. Fold sides of tortilla over filling; roll from bottom to form a cylinder. Cut wraps in half diagonally.

Adapted from MarthaStewart.com.


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