1-19 oz can black beans, rinsed and drained
1 lime, squeezed for juice
2 cloves garlic, minced
1 tsp ground cumin
1 tsp ground coriander
Pinch each salt and pepper
1 avocado, pitted and sliced
3 red peppers, roasted and skinned
1 cup grated cheddar cheese
8 – 10 inch (25cm) whole wheat or regular flour tortillas
- Mash beans and garlic with a potato masher. Add lime juice, cumin and ground coriander. Season with salt and pepper. Divide into 8 parts.
- Spread 1 part of mashed bean mixture over whole tortilla. Add roasted red peppers and avocado evenly around tortilla and sprinkle with some cheddar cheese.
- Roll up the tortilla. Wrap in plastic wrap tightly and let cool in fridge for 10 minutes to overnight.
- Cut roll into 1 inch pieces. Enjoy as is or with a sour cream dip.