• 4 large burrito size wraps
  • 1 cup California walnuts, chopped
  • 1 can of black beans, rinsed and drained
  • 1 small yellow onion, diced
  • 1 clove of garlic
  • 1 tablespoon olive oil
  • 1 teaspoon chili powder
  • 1 teaspoon cumin
  • ½ teaspoon salt
  • ¼ teaspoon smoked paprika
  • 1 teaspoon hot sauce
  • 1 tablespoon tomato paste
  • 2 cups shredded greens, like lettuce, spinach or kale
  • 1 avocado
  • 2 tablespoons lemon juice
  • Pepper

Serve with:

Sour cream, regular or vegan


Hot sauce


  1. Heat a large pan with olive oil and sauté the onion on medium/low heat until translucent, for about 10 minutes
  2. Add in the garlic, black beans and walnuts and stir well, gently mashing the black beans.
  3. Season with the chilli powder, cumin, salt, smoked paprika, tomato paste and hot sauce and cook on a medium/low flame for about 10 more minutes.
  4. Mash the avocado in a bowl and season with salt, pepper and freshly squeezed lemon juice. Spread the mashed avocado onto the center of your wrap, top with about ⅓ cup of the walnut/bean mixture, then top with shredded greens. Fold the bottom of the wrap over the mixture, fold in both sides, and roll.
  5. If serving right away, heat the burrito on a greased skillet for 1-2 minutes per side to get it crispy.
  6. If you plan to prep these ahead of time and freeze them, use greens like spinach or kale, and sautéing them with the bean mixture, since the lettuce won’t reheat as well. To reheat, bake in the oven for 20-25 minutes on 180°C from frozen, or let thaw overnight