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
  1. Mash together beans, olive oil, cumin, chili powder, and salt in a medium bowl with a fork or potato masher.
  2. Spread two tbsp of the bean mixture on each tortilla.
  3. Add two tbsp each diced tomato, cheese, and avocado; cover with a lettuce leaf.
  4. Fold sides of tortilla over filling and roll from bottom into a burrito-type shape open at the top. Serve with 10 tortilla chips.