White bean & avocado wrap
681cal, 26p, 76c, 21f (per meal)
4 dash (1g)
1 tsp (2g)
1 tsp (3g)
1 roma tomato (80g)
1/2 cup(s) (15g)
2 tortilla (approx 10" dia) (144g)
1 tbsp (15mL)
1 avocado(s) (201g)
2 tsp (10mL)
2 tsp (10mL)
1 can(s) (439g)
1
Saute the beans in a skillet over medium heat until warmed, about 1-2 minutes.
2
Add the soy sauce and balsamic vinegar, and cook, stirring occasionally, until the liquid evaporates, about 2-3 minutes. Remove from heat and mash the beans with a fork.
3
In a bowl, scoop the avocado and mash until smooth. Add the mashed beans, lime juice, garlic powder, paprika, onion powder, and some salt and pepper. Mix until well combined.
4
Spread the avocado mixture onto a tortilla. Top with spinach and tomatoes, then tightly roll up the wrap and serve.