What Veggie Delights is all about: I’m convinced that I can share with you some really amazing meatless dishes that you will love, even if you’re not a Vegetarian!
Kind of a weird combo of ingredients…I know. But when I saw this creamy avocado and white bean wrap, I was suddenly inspired to change it up. I wanted to use black beans and turn the avocado into a delicious guacamole. I also used a different kind of vinegar.
I was a little nervous while whipping it up, because I was afraid the vinegar wouldn’t mix well with the lime in the guacamole. I was pleasantly surprised upon first bite, and I think you will be too.
This is a wonderful lunch-time meal.
Black Bean, Guacamole, & Cabbage Roll
Ingredients:
- 2 cups cooked black beans (or 1 can)
- 1 ripe avocado
- 1 lime
- garlic powder
- salt
- 2 cups shredded cabbage (I just cut mine into thin strips from a head of cabbage)
- 1 large carrot, shredded
- 1/4 cup chopped cilantro
- 1/2 small onion, minced
- 1 Tbsp oil
- 1 Tbsp red wine vinegar
- whole wheat tortillas or wraps
- shredded cheese (optional)
- sour cream (optional)
Directions:
- Peel and pit the avocado. Place avocado with black beans in a medium-sized bowl. Smash with a fork or potato masher.
- Add minced onion, juice of 1 lime, plus the desired amount of garlic powder and salt. Mix well. (I taste tested it a couple times to get the garlic/lime/salt ratio just right.)
- Place shredded cabbage, shredded carrot, and cilantro in another bowl. Add 1 Tbsp oil and 1 Tbsp red wine vinegar. Mix well until salad mixture is fully covered in dressing. Salt a little if desired. (Yes, I’m a salt-aholic.)
- Spread a thin layer of avocado/bean mixture on one side of a tortilla. On top of that, add a layer of the cabbage mixture. Sprinkle with a little bit of cheese, if desired.
- Roll up your wrap, cut down the middle, and enjoy! Top with sour cream or salsa if you’d like. I personally liked it as-is.
