A simple salad tossed with a tangy vinaigrette packs these no-cook wraps with tons of bright cilantro flavor. The mix pairs well with mashed beans and avocado, which hold everything together.

Black Bean Wraps with Greens & Cilantro Vinaigrette

Makes 4 wraps; serves 4

Active Time: 20 minutes

Total Time: 20 minutes

1 cup chopped fresh cilantro

3 tablespoons white-wine vinegar

2 cloves garlic, pealed

1 teaspoon ground cumin, divided

1/2 teaspoon salt, divided

1/4 cup extra-virgin olive oil

3 cups chopped romaine lettuce

1 cup chopped radicchio

1 cup sliced radishes

1 (15-ounce) can no-salt-added black beans, rinsed

1/2 teaspoon chili powder

1/2 teaspoon garlic powder

1 avocado

1 tablespoon lime juice

4 (8-inch) whole-wheat tortillas or wraps

1. Combine cilantro, vinegar, garlic, 1/2 teaspoon cumin and 1/4 teaspoon salt in a mini food processor; pulse until finely chopped. With the motor running, slowly stream in oil. Transfer the vinaigrette to a large bowl. Add lettuce, radicchio and radishes and toss to coat.

2. Mash beans, chili powder, garlic powder, the remaining 1/2 teaspoon cumin and 1/4 teaspoon salt in a medium bowl. Mash avocado with lime juice in a small bowl. Spread some of the mashed beans and avocado over each tortilla; top with the salad and roll up.

Recipe nutrition per serving: 459 Calories, Total Fat: 24 g, Saturated Fat: 4 g, Carbohydrates: 49 g, Fiber: 12 g, Total Sugars: 5 g, Protein: 12 g, Sodium: 675 mg, Vitamin A: 1577 IU.

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(EatingWell is a magazine and website devoted to healthy eating as a way of life. Online at www.eatingwell.com.)

©2024 Dotdash Meredith. All rights reserved. Used with permission. Distributed by Tribune Content Agency, LLC.