Taco Salad Wraps
- 1 can (15 1/2 oz) black beans or red kidney beans (rinsed and drained)
- 2 tsp olive oil
- 1 tsp ground cumin (or more to taste)
- 1/4 tsp chili powder
- 1/2 tsp salt
- 6 Udi’s Gluten-Free Tortillas (10 inches in diameter)
- 3 plum tomatoes (seeded and cut into 1/4-inch pieces (about 1/2 cup))
- 1 cup cheddar cheese (shredded)
- 6 large green-leaf lettuce leaves
- 1 avocado (cut into 1/4-inch pieces)
- 3 cups gluten-free corn tortilla chips
- Mash together beans, olive oil, cumin, chili powder, and salt in a medium bowl with a fork or potato masher.
- Spread two tbsp of the bean mixture on each tortilla.
- Add two tbsp each diced tomato, cheese, and avocado; cover with a lettuce leaf.
- Fold sides of tortilla over filling and roll from bottom into a burrito-type shape open at the top. Serve with 10 tortilla chips.