Ingredients

• 1 (15 ounce) can black beans, drained
• 1 (3 ounce) fillet cooked salmon
• 2 (6 inch) flour tortillas
• 1 red bell pepper, thinly sliced
• 1 green bell pepper, thinly sliced
• 1 small avocado, halved and sliced

Instructions

1. Heat black beans in a small saucepan over medium-low heat until warmed through, about 5 minutes.
2. Reheat salmon in a covered skillet over medium-low heat, 3 to 5 minutes per side. Slice into smaller pieces.
3. Divide black beans and salmon evenly between the tortillas. Cover with red bell pepper, green bell pepper, and avocado slices. Wrap up tortillas.