Black Bean & Avocado Recipe

Name: Greenway Table & Taps BLACK BEAN & AVOCADO Recipe
Cook time: 30 min
Total time: 30 min
Yield: 4 servings
Cuisine: Mexican
Ingredients: 2 cups cooked black beans; 1 cup cooked quinoa; 0.5 cup red bell pepper; 0.5 cup yellow or orange bell pepper; 0.25 cup red onion; 1 medium roma tomato; 1 cup shredded lettuce; 1 medium mature avocado; 0.75 cup Mexican cheese blend (or cheddar/monterey jack); 1 tbs extra-virgin olive oil; 1 tsp ground cumin; 0.5 tsp smoked paprika; 1 tsp salt; 0.5 tsp black pepper; 1 tbs fresh lime juice; 3 tbs chipotle sauce (adobo or prepared chipotle crema); 4 each large flour tortillas; 1 tsp cooking oil or nonstick spray; 2 tbs fresh cilantro (optional)

Inspired by Greenway Table & Tap

Time30m

Serves4

black beans, quinoa, bell peppers, red onion, lettuce, tomato, avocado, cheese blend, chipotle sauce, flour tortilla

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Ingredients

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Filling

2 cups cooked black beans

1 cup cooked quinoa

1/2 cup Red bell pepper

1/2 cup yellow or orange bell pepper

1/4 cup red onion

1 medium roma tomato

1 cup shredded lettuce

1 medium mature avocado

3/4 cup Mexican cheese blend (or cheddar/monterey jack)

Seasoning & Dressing

1 tbs extra-virgin olive oil

1 tsp Ground cumin

1/2 tsp Smoked paprika

1 tsp Celtic sea salt

1/2 tsp black pepper

1 tbs Fresh lime juice

3 tbs chipotle sauce (adobo or prepared chipotle crema)

Assembly

4 each large flour tortillas

1 tsp cooking oil or nonstick spray

2 tbs Fresh cilantro (optional)

Method

Filling

Prep vegetables and quinoa/beans

Drain and rinse canned black beans if using canned. Dice red and yellow bell peppers into small 1/4-inch pieces. Finely dice 1/4 cup red onion. Dice the roma tomato into small pieces. Rinse cooked quinoa and fluff with a fork if refrigerated.

In a medium bowl combine the black beans (2 cups) and cooked quinoa (1 cup). Add the diced bell peppers (1/2 cup each), red onion (1/4 cup), and diced tomato (from 1 medium roma). Toss gently to combine.

Season the filling

Drizzle 1 tablespoon olive oil and 1 tablespoon fresh lime juice over the bean-quinoa mixture. Sprinkle in 1 teaspoon ground cumin, 1/2 teaspoon smoked paprika, 1 teaspoon salt and 1/2 teaspoon black pepper. Toss again until evenly coated. Taste and adjust salt or lime juice as needed.

Stir in the shredded lettuce (1 cup) and 3/4 cup Mexican cheese blend so that the mixture is ready for assembly. Keep warm or at room temperature.

Chipotle Sauce & Avocado

Halve, pit and peel the avocado. Slice or mash half the avocado into 1/4-inch slices (for layering) and mash the other half with a fork if you prefer a spreadable texture. Stir the mashed avocado gently into 3 tablespoons chipotle sauce for a creamy chipotle-avocado spread. If the chipotle sauce is already creamy, simply mix to combine. Season lightly with a pinch of salt and a squeeze of lime if desired.

Assembly & Finish

Warm the flour tortillas: heat a large skillet over medium heat and brush lightly with 1 teaspoon oil or spray with nonstick spray. Warm each tortilla 20–30 seconds per side until pliable and lightly toasted. Keep tortillas wrapped in a clean towel to stay warm.

Place a warmed tortilla on a work surface. Spread approximately 1 tablespoon of the chipotle-avocado sauce down the center of the tortilla. Spoon about 1/2 cup of the black bean & quinoa filling over the sauce. Add a few slices of avocado on top of the filling (about 1/4 of the avocado per tortilla if using one avocado for four).

Sprinkle about 2 tablespoons of extra cheese on top of the filling if you want it cheesier. Add a small handful of extra shredded lettuce if desired and a few cilantro leaves for brightness.

Fold the sides of the tortilla in, then roll tightly from one end to form a handheld wrap. Repeat for remaining tortillas and filling.

Optional — crisp the wrap: return the rolled wrap to the skillet seam-side down and press gently. Cook 1–2 minutes per side until the tortilla is golden and slightly crisp and the cheese (if added) melts. Slice in half on the diagonal and serve hot.