BBQ Portobello Wraps

Prep: Peel and dice the onion. Wipe off mushroom caps with a damp paper towel. Remove stems and discard. Using a spoon, scrape and discard the gills from the underside of the mushrooms. Thinly slice the mushrooms. Drain and rinse the pinto beans. Cut the avocado in half lengthwise, discarding the pit. Zest the lime, cut in half and juice into a small bowl.

Add 2 teaspoons of olive oil to a large sauté pan over medium high heat for 5 minutes. Add diced onion and sliced portobello mushrooms, cooking while stirring, until soft, about 10 minutes.

Reduce the heat to low and add barbecue sauce, pinto beans, spice pack and ½ teaspoon of salt to the pan to keep warm and simmer until ready to assemble wraps.

Scoop the avocado flesh into a blender or food processor. Add the lime juice, lime zest, vinegar, ½ teaspoon of salt, and ½ tsp black pepper. Blend until smooth and creamy, about 1 minute.

In a medium bowl, toss the broccoli slaw mix with the creamy avocado dressing. If desired, season with salt and pepper to taste.

To assemble, fill each wrap with the warm BBQ mixture and top with the avocado slaw. Enjoy!