Prep Time: 10 mins
Cook Time: 25 mins
Servings: 4
Black Bean and Avocado Breakfast Wrap
Rate this recipe for points
29
Ingredients
Wrap:
- 4 Dempster’s® Ancient Grains Large Tortillas
- 2 Tbsp (30ml) Olive Oil
- 1 Onion, chopped
- 1 Sweet Red Bell Pepper, seeded and chopped
- 2 Cloves of Garlic, minced
- 2 Cups (500g) Black Beans
- 1 Tbsp (15g) Taco Seasoning
- 1 Cup (250g) Chunky Guacamole
- 1/2 Cup (125g) Corn
- 1/2 Cup (125g) Fresh Cilantro
- 1 Lime, cut into wedges
Chipotle Sour Cream Sauce:
- 1/2 Cup (125mL) Mayonnaise
- 1/4 Cup (60mL) Sour Cream
- 2 Adobo Chipotle Peppers, chopped
- Juice of 1 Lime, freshly squeezed
- 1 Clove of Garlic, minced
- Pinch Flaky Sea Salt
Directions
- In a mixing bowl combine all the chipotle cream sauce ingredients, mixing well to incorporate all the flavours and set aside.
- In a non-stick pan, over medium heat, sauté onions in olive oil for 2 minutes, then add in red peppers and garlic and continue cooking for another 2 minutes until fragrant.
- Stir in the black beans, taco seasoning and continue cooking for another about 1-2 minutes to heat through and combine flavours.
- Heat up a dry fry pan over high heat and quickly toast up each tortilla for about 20-30 seconds per side until toasty, but, still pliable.
- On a clean work surface evenly divide and spread each tortilla with guacamole.
- Sprinkle each with corn.
- Evenly divide the black bean mixture and layer over top of each tortilla and top with fresh cilantro.
- Roll up tightly to secure fillings.
- Serve with chipotle sour cream sauce for dipping and extra cilantro.
