Spicy Black Bean Taco Wraps with Fresh Guacamole

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Servings: 4 Prep: 30 min Pescetarian Vegan Vegetarian Homestyle Stovetop Vegetarian Added 5 months ago Updated 5 months ago

Missing nutrition data for: Extra Virgin Olive Oil, Cumin, Dried Oregano, Sea Salt, Ground Black Pepper, Avocados, Tomato, Jalapeño Pepper, Romaine Lettuce Leaves

Spicy Black Bean Taco Wraps with Fresh Guacamole

Ingredients

For the beans:

15 ounces cooked black beans

2 tablespoons extra virgin olive oil ⚠

2 tablespoons water

1 teaspoon cumin ⚠

½ teaspoon chili powder

1 teaspoon smoked paprika

¼ teaspoon cayenne pepper

¼ teaspoon dried oregano ⚠

sea salt, to taste

ground black pepper, to taste

For the guacamole:

2 large avocados ⚠

1 tomato ⚠

2 tablespoons cilantro

½ jalapeño pepper ⚠

3 tablespoons lime juice

sea salt, to taste

ground black pepper, to taste

To Serve:

½ red bell pepper, optional

ea romaine lettuce leaves, or butter lettuce leaves for wrapping ⚠

Instructions

1. For the beans: Drain and rinse beans.

2. Heat olive oil in a skillet over medium heat. Add beans, water, cumin, chili powder, paprika, cayenne, and oregano.

3. Season with salt and black pepper, to taste, and stir to combine.

4. Cook, stirring occasionally, until the beans are warmed through and the spices become fragrant, around 4-5 minutes. Remove from heat and set aside.

5. For the guacamole: Peel and pit avocados. Seed and dice tomato. Mince cilantro. Finely dice jalapeño pepper.

6. While the beans are cooking, mash the avocado in a small glass or other non-reactive bowl.

7. Add tomato, lime juice, cilantro, and jalapeño pepper. Season with salt and black pepper, to taste, and stir to combine. Set aside.

8. To serve: Finely dice bell pepper.

9. Transfer warm beans to a bowl and add diced bell pepper. Sprinkle with additional spices, if desired.

10. Serve immediately with large lettuce leaves for wrapping, along with fresh guacamole. Enjoy!