1/2 cup canned white beans, rinsed and drained

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1 tsp. balsamic vinegar, plus additional for drizzling

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1 (8-in.) low-sodium whole-grain tortilla

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1/2 ripe, Fresh California Avocado, seeded, peeled and sliced

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1/4 red bell pepper, cut into thin strips

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1/2 cup baby spinach

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1/4 tsp. salt-free garlic and herb seasoning

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As needed Freshly ground black pepper, to taste

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*Large avocados are recommended for this recipe. A large avocado averages about 8 ounces. If using smaller or larger size avocados adjust the quantity accordingly.

Peak California Avocado season generally is spring-summer. Look for California on the label to ensure you are selecting fresh avocados grown close to home. For more recipes visit CaliforniaAvocado.com/recipes.