Avocado Bean Wrap

I’ve been on the hunt for main dishes without meat in them. Meat is expensive and I’d like to come up with a list of things that 1) taste good 2) are filling 3) husband will eat without complaining there is no meat in them.  This recipe fit all those categories.  That being said, this wrap would taste really good with grilled chicken in it too.

2 cups red cabbage, shredded
3/4 cup carrot, shredded
2 tablespoons cider vinegar
1/4 teaspoon red pepper flakes
1 tablespoon canola oil
1/4 teaspoon salt
1 15-ounce can white beans, rinsed
1 ripe avocado
1/2 cup shredded sharp Cheddar cheese
2 tablespoons minced red onion

Shred cabbage and carrots…or be lazy and run them in the food processor till they look like this.

This may or may not be the color scheme of my sewing room.

Whisk together vinegar, pepper flakes, oil and salt. Mix with cabbage and carrot, set aside.

This would probably be good to eat as just regular coleslaw

Blend avocado and beans in the food processor till smooth. You could also use a potato masher, but it doesn’t make it as smooth as I like.

Food processors make life easy.

Mix cheese and onion in with the avocado and beans.

Try not to eat all of this before it makes it on the tortilla

I added about 1/3 cup of the avocado mix and 2/3 cup of the cabbage mix to the tortilla, but you can adjust it however you like.

If you overstuff your tortilla, it will explode. But it still tastes just as good.

Recipe is originally here, but I don’t like adobo chiles so I replaced them with red pepper.


2 responses to “Avocado Bean Wrap

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