Black Bean Avocado Wraps

Ingredients

• 4 Each whole wheat tortillas - 4 (10-inch tortillas), 10-inch tortillas
• 1 Can canned black beans, rinsed and drained - 1 (15-ounce can), rinsed and drained
• 2 Each avocados, pitted, peeled, and sliced - 2 (medium), medium avocados
• 4 Cup romaine lettuce, chopped - 4 (cups), chopped
• 0.5 Cup salsa - 1/2 (cup)
• 1 Cup shredded Monterey Jack cheese - 1 (cup)
• 1 Tablespoon lime juice - 1 (tablespoon)
• 0.5 Teaspoon ground cumin - 1/2 (teaspoon)
• 0.25 Teaspoon fine salt - 1/4 (teaspoon)

Instructions

1. Prepare beans and produce

   1. *Rinse and drain the black beans*, *slice the avocados*, and *chop the romaine* if not already prepared.

2. Warm the seasoned beans

   2. In a medium skillet over medium heat, combine the black beans, lime juice, cumin, and salt; *warm for 3 to 4 minutes*, stirring until the beans are *hot but still intact*.

3. Warm the tortillas

   3. Warm the tortillas in the skillet for about *15 seconds per side* until *soft and flexible*.

4. Fill the wraps

   4. Divide the beans, avocado slices, romaine, salsa, and Monterey Jack cheese evenly among the tortillas, placing the filling in the *center of each wrap*.

5. Roll the wraps

   5. *Fold in the sides*, then *roll each tortilla tightly* from the bottom to form a secure wrap.

6. Serve

   6. Cut each wrap in half if desired and serve *right away* while the tortillas are *warm and easy to hold*.