Ingredients
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For the Filling:
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1 cup cooked black beans, drained and rinsed
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1 cup cooked quinoa
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1 cup diced ripe tomatoes
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1 cup diced red bell pepper
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1/2 cup diced red onion
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1/4 cup chopped fresh cilantro
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2 tablespoons lime juice
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1 teaspoon ground cumin
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1 Salt and pepper to taste
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For the Avocado Cream:
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1 ripe avocado, peeled and pitted
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1/4 cup plain Greek yogurt (or dairy-free alternative for vegan)
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1 clove garlic, minced
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2 tablespoons lime juice
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1 Salt and pepper to taste
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For the Wraps:
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1 Large lettuce leaves (such as Romaine or iceberg)
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1 Sliced avocado
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1 Sliced red cabbage
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1 Sliced jalapeño (optional, for heat)
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1 Lime wedges for garnish
Directions
You can customize these wraps with your favorite toppings and add a bit of hot sauce or Brazilian seasoning for an extra kick. Enjoy the taste of Brazil in a healthy, plant-based package!
Steps
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1
Done
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In a large mixing bowl, combine the cooked black beans, cooked quinoa, diced tomatoes, diced red bell pepper, diced red onion, chopped cilantro, lime juice, ground cumin, salt, and pepper. Mix well to combine all the flavors. Set aside. |
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2
Done
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In a separate bowl, make the avocado cream by mashing the ripe avocado until smooth. Add the Greek yogurt (or dairy-free alternative), minced garlic, lime juice, salt, and pepper. Mix until you have a creamy consistency. Adjust the seasoning to taste. |
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3
Done
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To assemble the wraps, take a large lettuce leaf and spoon some of the black bean and quinoa mixture onto it. |
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4
Done
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Top with sliced avocado, red cabbage, and jalapeño slices if you like it spicy. |
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5
Done
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Drizzle a generous spoonful of avocado cream over the filling. |
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6
Done
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Squeeze fresh lime juice over the top for an extra burst of flavor. |
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7
Done
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Carefully fold the sides of the lettuce leaf inwards and then roll it up, similar to a burrito, holding everything together. |
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8
Done
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Repeat the process with the remaining lettuce leaves and filling. |
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9
Done
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Serve the wraps with extra lime wedges for garnish. |
