Tip the black beans into a sieve, rinse them thoroughly and drain well. Peel the red onion and dice it finely.
Scoop the avocado out of its skin and mash it in a bowl with a fork. Stir in the lime juice and a little salt until smooth, but not too fine.
Add the black beans and red onion to the avocado and mix everything loosely. The filling can be creamy but should keep some texture.
Warm the wholemeal wraps briefly in a pan or the microwave until soft and pliable. That way they roll up neatly.
Spread the bean and avocado filling down the middle of the wraps. Fold in the sides and roll the wraps up tightly.
Serve straight away, ideally still slightly warm. If you like, add a little more lime juice before eating.
Good to know
When it needs to be quick, these wraps are just right. Creamy, hearty and pleasantly fresh – without much effort.
Swaps
Black beans → kidney beans (similar fibre and protein) | wholemeal wraps → lettuce leaves (crunchier, with fewer carbs) | avocado → hummus (also provides fibre and plant protein) | lime juice → lemon juice (similar acidity, slightly different flavour)
Allergens
The recipe is naturally dairy-free and egg-free; whether it contains gluten depends on the wraps you use. Well suited to children if you go easy on the onion; during pregnancy, make sure the ingredients are well washed and the avocado is fresh.
