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Black Bean, Guacamole, & Cabbage Roll

Adapted from Eating Well

Ingredients:

• 2 cups cooked black beans (or 1 can)
• 1 ripe avocado
• 1 lime
• garlic powder
• salt
• 2 cups shredded cabbage (I just cut mine into thin strips from a head of cabbage)
• 1 large carrot, shredded
• 1/4 cup chopped cilantro
• 1/2 small onion, minced
• 1 Tbsp oil
• 1 Tbsp red wine vinegar
• whole wheat tortillas or wraps
• shredded cheese (optional)
• sour cream (optional)

Directions:

1. Peel and pit the avocado.  Place avocado with black beans in a medium-sized bowl.  Smash with a fork or potato masher.
2. Add minced onion, juice of 1 lime, plus the desired amount of garlic powder and salt.  Mix well.  (I taste tested it a couple times to get the garlic/lime/salt ratio just right.)
3. Place shredded cabbage, shredded carrot, and cilantro in another bowl.  Add 1 Tbsp oil and 1 Tbsp red wine vinegar.  Mix well until salad mixture is fully covered in dressing.  Salt a little if desired.  (Yes, I’m a salt-aholic.)
4. Spread a thin layer of avocado/bean mixture on one side of a tortilla.  On top of that, add a layer of the cabbage mixture.  Sprinkle with a little bit of cheese, if desired.
5. Roll up your wrap, cut down the middle, and enjoy!  Top with sour cream or salsa if you’d like.  I personally liked it as-is.