White Bean Avocado Wrap

White Bean Avocado Wrap

Whit Bean Avocado Wrap

Sometimes it’s good to have a quick lunch recipe on hand, like this white bean avocado wrap.  Looking at my calendar, I already know it’s going to be a very busy week, with just two days when I’ll have time for lunch at my desk.  As I was thinking about food prep this week, I also thought it might be a good time to do a little cupboard clean out.  We have plenty of rice, several cans of Great Northern White Beans, and a couple of avocados that are just ripe.  Toss in some cilantro and lime and throw it all in a tortilla and lunch comes together in a short period of time.

White Bean Avocado Wrap

I love jasmine rice.  It’s the perfect filler for my white bean avocado wrap.  It’s so light and fluffy and pretty.  You could definitely make these with brown rice as well, though I have to confess brown rice is not my favorite grain.  It’s so…grainy.

White Bean Avocado Wrap

White beans get gently mashed and get spread on the tortilla first.  Avocado goes next and then rice covers it all. then it gets wrapped up and either wrapped in parchment paper or foil and goes into the fridge for the next day’s lunch.

White Bean Avocado Wrap

White Bean Avocado Wrap

The Great Northern White Beans add a great non-meaty, meaty texture to the white bean avocado wrap.  Serve with a spinach salad and a few mandarin oranges and you’ll be set for the day.

White Bean Avocado Wrap

Ingredients

  • 4 white or whole wheat tortillas
  • 2 cans Great Northern White Beans or cannellini beans
  • 2 avocados
  • 2 cups cooked white rice
  • 1 tablespoon chopped cilantro
  • juice from one lime
  • 1 teaspoon salt

Instructions

  1. Drain and rinse the beans. Gently mash with a fork, leaving some beans whole.
  2. Spread 1/4 of the beans on each tortilla in the middle. Split open the avocados and scoop out the avocado, 1/2 of each avocado spread on each tortilla.
  3. Add the chopped cilantro, the juice from the lime, and the salt to the rice and stir to incorporate. Heap 1/2 cup of the rice over the avocado and beans on each tortilla. Fold the top and bottom of the tortilla toward the middle, over the rice/avocado/bean mix. Fold each side in and roll so that you have a tight wrap.
  4. Enjoy! Serves 4 and can be made in advance and stored in the fridge for a couple of days.
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This post is linked up to Tinned Tomatoes Meat Free Monday.  Check it out!

It’s also linked up to Meatless Monday, co-hosted by Confessions of a Mother Runner and A Whisk and Two Wands.

 

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