Black bean, corn & avocado wrap
Fresh or frozen sweetcorn kernels both work. Use ready-cooked beans.
Original Daily Table kitchen idea. Not independently kitchen-tested. Source & limitations
A similar dish, not a photograph of this recipe. Photo: Missvain, CC BY 4.0. DetailsHere's how.
- 01
Drain and rinse the black beans. Cook the sweetcorn kernels in boiling water for 3 to 4 minutes until tender, then drain.
- 02
Mash the avocado with the lemon juice and dice the tomato.
- 03
Warm the tortilla in a dry pan for 30 seconds on each side.
- 04
Spread the avocado over the tortilla, add the beans, corn and tomato, fold in the sides and roll up.
Fresh or frozen sweetcorn kernels both work. Use ready-cooked beans.
Clear information. Better decisions.
Food safety: Wash produce and follow the storage and preparation instructions for your ingredients. FoodSafety.gov temperature guidance.
*Time: 15 minutes is an editorial estimate, not a tested total. Soaking, pre-cooking, equipment and batch size can add time.
Source: Original editorial kitchen idea. Ingredients and method were authored for this collection, not independently kitchen-tested. Read the recipe methodology. We do not publish unverified calories or ratings.
Allergies: read every product label and check preparation surfaces. A recipe filter is not a safety certification.
