Avocado and Black Bean Breakfast Burritos with Lime-Cilantro Dressing

Ingredients

• 4 whole wheat tortillas
• 2 ripe avocados
• 1 can (400g) canned black beans, drained and rinsed
• 200g cherry tomatoes, halved
• 150g corn kernels, fresh or frozen
• 1/4 cup fresh cilantro, chopped
• 2 tablespoons lime juice
• 1 teaspoon ground cumin
• 1/2 teaspoon smoked paprika
• to taste salt
• to taste black pepper
• 1/4 teaspoon red pepper flakes

Steps

1. 1. In a bowl, mash the ripe avocados with a fork until smooth. Season with salt and pepper to taste.
2. 2. In a separate bowl, combine the drained black beans, cherry tomatoes, corn, cumin, smoked paprika, and red pepper flakes. Mix well.
3. 3. Warm the whole wheat tortillas in a pan over medium heat for about 30 seconds on each side until pliable.
4. 4. Spread a layer of mashed avocado onto each tortilla, followed by a generous scoop of the black bean mixture.
5. 5. Drizzle lime juice over the filling and sprinkle chopped cilantro on top.
6. 6. Roll the tortillas tightly to form burritos and place them seam side down on a serving plate.
7. 7. Serve immediately with extra lime wedges and cilantro on the side.

Notes

• The use of smoked paprika adds a unique depth to the black bean filling.

Substitutions

• If avoiding tortillas, use large lettuce leaves for wrapping.