📖 Instructions

1. Warm the Injera: Gently warm the injera bread in a dry skillet over medium-low heat for about 30 seconds per side. This makes it more pliable and easier to work with.
2. Prepare the Avocado: Halve the avocados, remove the pits, and scoop out the flesh. Mash the avocado with a fork in a bowl. Add a squeeze of lime juice and a pinch of salt. This prevents browning and enhances the flavor.
3. Prepare the Black Beans: Rinse the canned black beans under cold water and drain well. If using fresh beans, ensure they are cooked until tender but not mushy.
4. Assemble the Wraps: Lay a warmed injera bread flat on a clean surface. Spread a generous layer of mashed avocado evenly over the surface, leaving a small border at the edges.
5. Add Black Beans: Sprinkle a generous amount of black beans over the avocado layer. Distribute them evenly for a balanced flavor in every bite.
6. Add Vegetables: Add a layer of your favorite vegetables. Some great options include chopped tomatoes, shredded lettuce, diced red onion, sliced bell peppers, and fresh cilantro. Be creative!
7. Add a drizzle of tahini dressing: For added flavor, drizzle a small amount of tahini dressing
8. Fold the Wrap: Fold in the sides of the injera bread, then tightly roll it up from the bottom, like a burrito. This keeps all the fillings inside and prevents the wrap from falling apart.
9. Serve Immediately: Serve the injera wraps immediately. They are best enjoyed fresh when the injera is still soft and the vegetables are crisp. If you need to prep them ahead of time, wrap them tightly in plastic wrap and store them in the refrigerator for up to 2 hours to prevent the injera from drying out.
10. Cut in Half (Optional): If desired, cut the injera wraps in half before serving. This makes them easier to handle and eat, especially for younger children or when serving as an appetizer.