2 ripe avocados
1 C fresh or jarred salsa
2 tsp oil
1 red pepper, chopped
1 C shredded carrots
1/2 tsp ground cumin
1 15 oz can black beans, rinsed
1/3 C chopped cilantro
4 whole-wheat wraps
4 C coarsely chopped or shredded romaine lettuce
1. Remove pit and peel avocados. Coarsely chop 1 avocado; mash the other avocado in a small bowl and stir in 1/4 C salsa until blended. Cover with plastic wrap and set aside.
2. Heat oil in medium skillet over medium-high heat. Saute pepper and carrots 3 minutes. Add cumin and cook 30 seconds or until fragrant. Add beans and remaining salsa. Heat through. Stir in the chopped avocado and cilantro; mix well.
3. Spread about 3 TB mashed avocado-salsa mixture on each wrap and top with 1 C lettuce. Spoon 1 C bean mixture over bottom third of wrap. Starting at bottom, roll up tightly. Place seam side down no serving platter. Serve with lime wedges.
per wrap: 424 cal, 15 g pro, 74 g carb, 20 g fiber, 14 g fat.