Black Bean Wraps with Avocado Salsa recipe

Happy Wednesday! If you’re looking for a healthy and super flavorful dish? Well, you need to try my favorite dish.

Black Bean Wraps with Avocado Salsa

black bean wrapsThese wraps will make your tongue happy. trust me. They are seriously so good! These Black Bean Wraps are packed with loads of flavor and color. And they are actually meatless. And Davis still loves them! {they are easy to make vegan as well}

I posted the picture below on Instagram and had several requests for the recipe.

avocado salsaI posted a version of this recipe 2 years ago {back when only a handful of you knew me} we’ll just say my photog skills have improved a little. {at least i like to think so}

Black Been Pitas with Avocado Salsa Recipe

avocado salsa
2 avocados, pitted and diced
2 cups tomatoes, diced
3-4 green onions, chopped
2 tablespoons lime juice
2 tablespoons fresh cilantro, finely chopped
1/4 teaspoon salt
Combine all ingredients in a medium bowl and set aside.
black bean mixture
1 tablespoon olive oil
1 cup chopped onion
2 teaspoon minced garlic
1/2 teaspoon ground cumin
2 16oz can black beans, rinsed and drained
1/4 salt (optional)
Heat oil in skillet over medium-high heat. Add onion, cook until clear. Stir in garlic and cumin. Add beans and salt. Heat thoroughly. Lightly mash the bean mixture, cover and set aside.
chipotle mayo
1/4 cup mayonnaise (no substitute or it will taste funny. trust me)
1/2 teaspoon minced chipotle peppers in adobo (can be found by the canned green chiles usually)
Combine the mayonnaise and chipotle in a small bowl. Taste and see how spicy/mild the mixture is and add more of mayo or peppers as needed. With small children, you can leave out the chipotle peppers all together and just use mayo, if you’d like.
To make the pitas, spread the mayonnaise over the pita/wrap, then add the bean mixture on top of the mayo, and top with salsa and chopped lettuce {if desired}.
Leftovers: The leftovers are just as good as the original, if not better because all the flavors meld together.

*and no, I am not vegetarian.

Now who’s going to try this recipe? I really hope you do! It’s my fave.

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Hi! I'm Linda, the craft addict behind Craftaholics Anonymous®, a craft blog. Crafting is cheaper than therapy, right? When not crafting, I can be found chasing my 2 small {but very energetic!} boys or playing with my new baby girl. Or shoe shopping... because you can never have too many shoes! Happy crafting! ♥

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  1. 1

    I don’t know if it’s because I haven’t eaten yet this morning or I am lacking some sort of vitamins, but if I could reach through the computer, take the spoon and just eat out of that bowl I would! This sounds delicious. I have been in a rut for what to make for my hubbies lunch, do you think this would travel well? You know, in a baggie.
    Great recipe Linda!

  2. 2

    These sound great Linda. A tip I found about using chipotle peppers in adobo (I may be the last person to have figured this out!): blend the entire contents of the can and store in a glass jar in your refrigerator – it keeps for a long time (at least it gets used up at our house before it goes bad).

    1. 2.1

      Thanks for the tip, Anita!! I’ve thrown out many chipotle peppers, so I am so doing this. Thank you for sharing!

  3. 3

    These look amazing Linda! Wish I would have seen them before I went to the store this morning. :)

  4. 4

    Linda that looks so good! Thanks for the recipe – perfect for summer!

  5. 5

    Wow! I was just thinking I hadn’t cooked anything Chipotle-like in a while.

    I will be trying this recipe very soon

  6. 6
    Amber Eames

    We just had these for dinner and they were great! Thanks so much for this recipe. :) I took Anita’s advice to store the leftover peppers and tossed them in my food processor. Now I’ll be sure to use some in my next Mexican food adventure! lol

  7. 7

    These sound so good! Adding them to the menu for this week!