Taco Salad Wraps

• Course Main Course
• Cuisine Cinco De Mayo, Mexican, Party Food

Prep time

Cook time

Servings

Ingredients

• 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

Instructions

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.