Black Bean, Chickpea + Avocado Tortillas
Recipe type: Tortillas, Tacos, Vegan, Vegetarian, Dinner
Prep time: 
Cook time: 
Total time: 
Serves: Serves: 4-6
  • Filling
  • 1 large purple onion, peeled and roughly chopped
  • 1 x 400g canned black beans, drained
  • 1 x 400g canned chickpeas, drained
  • 150g tempeh or tofu, diced
  • Seasonings
  • 2 tsp ground cumin
  • 1½ tsp ground turmeric
  • ½ tsp pink salt
  • ½ tsp cracked black pepper
  • 1 Tbsp extra virgin olive oil
  • Avocado Sauce
  • 1 medium-large ripe avocado
  • ¼ tsp pink salt
  • ¼ tsp cracked black pepper
  • 2/4 tsp garlic powder or 1 medium-large clove garlic, peeled
  • ½ cup water
  • 1½ Tbsp extra virgin olive oil
  • Baby spinach leaves, to serve
  • 1 packet soft tortilla wraps, gluten free if preferred
  1. Filling
  2. Preheat oven to 180ºC (356ºF). Grease a large baking tray with oil/butter or line with parchment paper. Set aside.
  3. Place onion, beans, chickpeas and tempeh/tofu into a large mixing bowl.
  4. Add all seasonings and olive oil over the veggies and beans, mix until well coated.
  5. Pour mixture into prepared baking tray and spread out evenly.
  6. Roast in oven for 15-20 minutes, or until tempeh/tofu is cooked through. Stirring mixture halfway through cooking. Remove from oven when ready.
  7. Whilst the filling is roasting, make avocado sauce.
  8. Avocado Sauce
  9. In a high-speed blender, add all sauce ingredients.
  10. Blend on high for 15-20 seconds until well combined, smooth and thick. Set aside.
  11. Assembly
  12. Heat tortillas according to packet instructions.
  13. Add a few baby spinach leaves to each wrap.
  14. Top wraps with roasted veggie and bean filling and dollop over avocado sauce.
  15. Serve and enjoy!
Store any leftovers in an airtight container, refrigerated, for 3-4 days.
Recipe by Wholesome Patisserie at