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Mexican Wrap Recipe




  • 200g canned black beans, drained
  • juice of ½ lime
  • ½tsp garlic powder
  • 1 wholemeal tortilla wrap
  • ½ ripe avocado, sliced
  • 2tbsp canned sweetcorn
  • ½ red onion, sliced
  • red chilli slices, to taste
  • handful of coriander, torn
  • salt and black pepper to taste


Place the black beans in a bowl, squeeze over the lime juice and add the garlic powder. Mash with a fork and add a little salt to taste.

Spread the bean mash over the wrap. Top with the avocado, sweetcorn, onion, coriander and chilli slices, then roll it up.

Wrap and keep in the refrigerator if you’re making this ahead of time.

Recipe courtesy of The Medicinal Chef: Plant Based Diet by Dale Pinnock.
Published by Hamlyn
Photography: Faith Mason


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