Leftover Salmon Lunch Wrap - cooking recipe

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

Preparation

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