Avocado, Vegetables & Bean Wrap

Avocado, Vegetables & Bean Wrap
As I was dreaming about the beach that I was talking about yesterday, I wanted to eat something colorful for dinner to boost my spirit more. There was this urge to bite on mouthful of veggies and not able to talk for sometime especially while eating. I like to enjoy my food and appreciate its taste and texture while eating, but most of the time I gobble my food for fear of being caught in the middle of my kids fight for something or the other. I hate being the judge as I can’t choose one over the other and I want my kids to practice eating without talking but that is still under Mission Impossible category. Need to seriously work on that. This recipe is so easy to make that it often gets in to our weekly menu as its wrapped with sauteed vegetables, beans, salsa along with goodness of avocado fruit. It has everything one can ask for in a nutritionally balanced meal. The wrap is so versatile and I love any dish where I can put my imagination to use and when imagination is in the equation, sky is the limit to creating different varieties of the same dish. I sometimes add whatever is leftover in to the wrap and somehow the leftover gets adapted with the dish and does give a new taste. What do you think?


Tortillas — 8

Onion — 1

Ginger-garlic paste — 1 Tbsp

Red Bell Pepper — 1 (thinly sliced)

Carrot –1 (skin removed and thinly shredded)

Asparagus — 4 to 5 stalks (cut the woody part and chop them in to pieces)

Salsa — 3 Tbsp (I used Harbanero & Lime salsa)

Avocado — 1 (pitted and cut in to cubes along with a tablespoon of lime to prevent discoloration)

Green Onions — 2 stalks (finely chopped)

Pinto beans/ Red kidney beans — 1 (15oz) can (thoroughly rinsed and drained)

Hot sauce — few tablespoons as per taste (optional)

Sour cream — for the side

Cooking oil — 2 Tbsp


1. Heat oil in a kadai, add ginger-garlic paste and sautee them for a minute. Add sliced onions and fry till they turn translucent. Now add sliced and chopped vegetables (bell pepper, carrot, asparagus) and fry them till they cook to firm but not squishy. Now add salsa, pinto beans and combine them well. Let the vegetables cook and absorb the salsa. Garnish with green onions and switch off the flame. Let it cool completely before using it in the wrap.

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2. Warm a tortilla either in a flat griddle or 20 seconds in a microwave. Add 3 Tbsp of filling in the center of the wrap, avocados, and add hot sauce, if using. Close two edges together and roll the wrap. Place the wrap flat seam side down. Heat a flat griddle, add a tbsp of butter and toast the wrap with seam side down for a minute. Flip and toast other side too. Slice diagonally in to half and serve with a dollop of sour cream on the side. Enjoy!!!

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Eva Rosenberg

Eva Rosenberg

Welcome to Eva's Kitchen where I share my adventures in cooking. My creations may not always turn out Pinterest perfect, but I usually end up with a funny picture or an interesting meal. Thanks for stopping by!


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