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1 cup chopped fresh cilantro
3 tablespoons apple cider vinegar
2 cloves garlic, peeled
1 teaspoon ground cumin, divided
½ teaspoon salt, divided
¼ cup extra-virgin olive oil
3 cups chopped romaine lettuce
1 cup chopped red cabbage
1 cup sliced radishes
1 (15-ounce) can no-salt-added black beans, rinsed
½ teaspoon chili powder
½ teaspoon garlic powder
1 ripe avocado
1 tablespoon lime juice
4 (8-inch) whole-wheat tortillas or wraps
Combine cilantro, vinegar, garlic, 1/2 teaspoon cumin and 1/4 teaspoon salt in a mini-food processor or blender.
Pulse until finely chopped.
With the motor running, slowly stream in oil.
Transfer the vinaigrette to a large bowl.
Add lettuce, red cabbage and radishes, and toss to coat.
Mash beans, chili powder, garlic powder, the remaining 1/2 teaspoon cumin and 1/4 teaspoon salt in a medium bowl.
Mash avocado with lime juice in a small bowl.
Spread some of the mashed beans and avocado over each tortilla.
Top with the salad and roll up.
