Black Bean Salsa 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
• 1 Can canned corn, drained - 1 (15-ounce can), drained
• 1 Cup chunky salsa - 1 cup (240 ml), About 240 ml
• 4 Cup romaine lettuce, chopped - 4 cups (170 g), About 170 g
• 1 Each avocado, diced - 1 large (200 g), Large avocado
• 2 Tablespoon lime juice - 2 tablespoons (30 ml), About 30 ml
• 1 Teaspoon ground cumin - 1 teaspoon (2 g), About 2 g
• 0.5 Teaspoon garlic powder - 1/2 teaspoon (1.5 g), About 1.5 g
• 0.25 Teaspoon fine sea salt - 1/4 teaspoon (1.5 g), About 1.5 g

Instructions

1. Drain the canned ingredients

   1. *Rinse and drain* the black beans, then *drain the corn well* so the wraps do not become soggy.

2. Mix the bean salsa filling

   2. In a large bowl, combine the *black beans, corn, salsa, lime juice, cumin, garlic powder,* and salt, then *stir gently* until evenly mixed.

3. Fold in avocado

   3. Add the *diced avocado* and *fold gently* with a spatula to keep the pieces mostly intact.

4. Fill the tortillas

   4. Lay the tortillas flat, then add *1 cup chopped romaine* to the center of each tortilla and *spoon the bean salsa filling* evenly over the lettuce.

5. Roll the wraps

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

6. Serve or store

   6. Serve *chilled or at room temperature*, or wrap each one in *parchment paper* for batch prep and refrigerate until ready to eat.