# What You'll Need:
→ Beans & Filling
01 - 2 tablespoons olive oil
02 - 1 small yellow onion, finely chopped
03 - 2 garlic cloves, minced
04 - 1 red bell pepper, diced
05 - 1 teaspoon ground cumin
06 - 1 teaspoon smoked paprika
07 - 1/2 teaspoon chili powder
08 - 1/2 teaspoon ground coriander
09 - 1/2 teaspoon salt
10 - 1/4 teaspoon black pepper
11 - 2 cans (15 ounces each) black beans, drained and rinsed
12 - 1/2 cup vegetable broth or water
13 - 1 tablespoon lime juice
→ Wrap & Toppings
14 - 4 large whole wheat tortillas
15 - 1 cup cooked brown rice (optional)
16 - 1 cup shredded lettuce
17 - 1/2 cup diced tomatoes
18 - 1/2 cup shredded cheddar or vegan cheese
19 - 1/4 cup sour cream or plant-based alternative
20 - 1/4 cup chopped fresh cilantro
21 - 1 avocado, sliced
# Directions:
01 - Heat olive oil in a large skillet over medium heat. Add finely chopped onion and cook until softened, about 3 minutes.
02 - Add minced garlic and diced red bell pepper to the skillet and sauté for 2 to 3 minutes until slightly tender.
03 - Stir in ground cumin, smoked paprika, chili powder, ground coriander, salt, and black pepper, coating the vegetables evenly.
04 - Incorporate black beans and vegetable broth. Simmer for 5 to 7 minutes, mashing some beans with a fork to achieve a creamy texture.
05 - Remove from heat and stir in lime juice. Adjust seasoning if necessary.
06 - Warm the whole wheat tortillas in a dry skillet or microwave until soft and pliable.
07 - Spread black bean filling evenly on each tortilla. Add cooked brown rice if desired, then layer shredded lettuce, diced tomatoes, cheese, sour cream, cilantro, and avocado slices.
08 - Fold in the sides and roll each tortilla tightly to enclose the filling.
09 - Serve immediately or grill seam-side down in a skillet for 1 to 2 minutes to achieve a crispier wrap.
