Avocado and Black Bean Wraps with Lime Crema

By AislePrompt Editorial · Published 2026-04-30 · Updated 2026-04-30

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

Soft tortillas filled with creamy mashed avocado, seasoned black beans, and crisp veggies, drizzled with a tangy lime crema for a quick, satisfying wrap. This Mexican-inspired sandwich and wrap recipe (vegetarian), ready in about 20 minutes, pairs large flour tortillas, ripe avocados, canned black beans for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 15 min Cook: 5 min Serves 4 Mexican cuisine 320 cal/serving

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Ingredients

4 large flour tortillas
2 medium ripe avocados
1 can (15 oz), drained and rinsed canned black beans
1 cup, halved cherry tomatoes
1/4 cup finely diced red onion
1/4 cup chopped fresh cilantro
1/3 cup plain Greek yogurt
2 tbsp fresh lime juice
1/2 tsp ground cumin
1/2 tsp sea salt
1/4 tsp black pepper
1 tbsp olive oil

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Instructions

Step 1: In a medium bowl, scoop out the flesh of 2 ripe avocados and mash with a fork until creamy but still slightly chunky. Stir in 1/4 cup finely diced red onion, 1/4 cup chopped fresh cilantro, 1/2 tsp ground cumin, 1/2 tsp sea salt, and 1/4 tsp black pepper.
Step 2: In a separate small bowl, whisk together 1/3 cup plain Greek yogurt and 2 tbsp fresh lime juice until smooth to make the lime crema.
Step 3: Drain and rinse 1 can (15 oz) black beans, then toss gently with 1 tbsp olive oil and 1 cup halved cherry tomatoes.
Step 4: Warm 4 large flour tortillas in a dry skillet over medium heat for 20 seconds per side until pliable.
Step 5: To assemble each wrap, spread 1/4 of the mashed avocado mixture evenly over the center of each tortilla, top with 1/4 of the black bean and tomato mixture, then drizzle 1 tbsp of lime crema over the top.
Step 6: Fold the sides of the tortilla over the filling and roll tightly to enclose. Serve immediately or wrap in foil to enjoy later.