Best 4 Avocado Black Bean Feta Wraps Recipes

AVOCADO BLACK BEAN FETA WRAPS

Steps:

• Peel and dice your avocado, measure out the 1/3 cup tahini, squeeze up your 3 tablespoons lemon juice and wash and mince your cilantro leaves. Combine the avocado, tahini, lemon juice, cumin, cilantro and sea salt in a mini prep or food processor and puree until smooth. Make sure to scrape down the sides one or two times so that everything gets mixed in. The mixture will be pretty thick and chunky at this point. Add in the 1/4 cup water and puree again until blended and smooth. The water helps to get the dip to a creamier consistency. Feel free to add a bit more water to get the dip to a consistency that you like. I found that using 1/4 cup or splash more was perfect. The dip can be stored in a well sealed container in the refrigerator for up to 4 days. Next, let's make up your quinoa. Bring the 1 cup well rinsed quinoa and 2 cups water to a boil in a medium sauce pan. Once the quinoa has come to a boil, give it a stir, cover it, and reduce the heat to simmer. Cook the quinoa until all the water is absorbed, about 10-15 minutes. Note: Please check your package of quinoa for cooking instructions, as they all vary. The quinoa is done when its tender and you can see the little quinoa curlicues. Now, let's assemble the wrap! Assembling the wrap is all a personal preference. Some of you are going to want huge wraps and others of you are going to want a smaller wrap. So with that being said, take the amount of quinoa that you want to put in your wrap and put it in a small bowl, add in some black beans and then heat up the quinoa and black bean mixture either via the stove top or microwave. Mix in some of the avocado tahini dip to the quinoa and black bean mixture. The amount of avocado-tahini dip you add in is to taste. I like to add in enough to make the quinoa a bit creamy. The more avocado-tahini dip you add, the more flavor the quinoa will have.

AVOCADO, FETA, AND CABBAGE WRAP

Steps:

• Layer shredded red cabbage, sprouts, and watercress sprigs. Top with feta cheese and thinly sliced avocado. Season with salt and pepper and a squeeze of lime.

BLACK BEAN AVOCADO QUINOA WRAP

Steps:

• First, make the quinoa. In a saucepan, saute the shallot and garlic in a little bit of olive oil until translucent.
• Add the quinoa and broth and bring to a boil. Once boiling, reduce heat, cover and cook for 15 minutes until broth is absorbed. Stir in pepper to taste, lime juice, butter, and cilantro.
• Add the beans to the quinoa and stir until heated through.
• Meanwhile, begin to heat the tortillas one at a time by lighlty oiling a frying pan and placing the tortilla flat on the bottom. Cover with a sprinkling of cheddar cheese and cover the pan. Fry until the cheese is melted and the bottom is lightly browned.
• Once tortillas are done, layer in the middle with a row of spinach leaves, quinoa mixture, feta cheese, and avocado. Add salsa if you want. Roll up like a burrito and enjoy! MAke sure you roll while the tortilla is still warm or else it will get stiff and difficult to handle.

BLACK BEAN AVOCADO SALSA

Steps:

• Mix black beans, corn, tomatoes, red bell pepper, jalapeno pepper, cilantro, red onion, lime juice, vinegar, salt, and black pepper in a bowl; fold avocado into the mixture. Cover bowl with plastic wrap, putting it right on top of salsa; chill at least 2 hours.