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Avocado Black Bean Quinoa Plant-Based Vegan Wrap

Avocado Quinoa Black Bean Tortilla

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2 Servings, 45 Minutes

Vegan, Plant-Based


  1. ¼ cup Water

  2. 1 cup Black Beans (cooked, drained and rinsed)

  3. ¾ cup Diced Tomatoes (fresh)

  4. ½ cup Corn (fresh, canned or frozen)

  5. ½ tsp Cumin

  6. ¼ tsp Paprika Chili Powder

  7. ¼ tsp Sea Salt

  8. ⅓ cup Quinoa (dry/uncooked)

  9. 2 Corn Tortillas

  10. 1 cup Baby Spinach

  11. 1 large Avocado (diced)

  12. cilantro (garnish)


  1. In a large pot, add water, black beans, tomatoes, corn, cumin, paprika, chili powder, and salt. Bring it to a simmer.

  2. Add the quinoa and cook for 12 to 15 minutes.

  3. Place each tortilla wrap on a plate and top with spinach, avocado, and the quinoa filling.

  4. Garnish with cilantro

  5. Enjoy!



Store spinach, avocado, and quinoa filling in separate containers in the fridge for up to 2 days.

Avocado Wrap

Eat well. Feel good. Be happy.

💚 Melissa

Please comment below if you tried this recipe. Share a picture on Instagram, tags us @wellnesswithmissy

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#plantbaseddinner #plantbaseddiet #wraps #plantbasedlunch #blackbeans #Vegan

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