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Black Bean Wraps

These vegetarian Black Bean Wraps with a creamy cilantro-avocado topping and a quick chili-lime sauce are the perfect complement of flavors and textures. These easy-to-make wraps can be ready in about 30 minutes or less and make a great lunch or dinner!
Course Dinner, lunch, Main Course, Vegetarian
Cuisine American, Healthy, Vegan, Vegetarian
Keyword Black Bean Wraps
Prep Time 25 minutes
Cook Time 10 minutes
Total Time 35 minutes
Servings 4 wraps
Calories 353kcal
Author Chelsea Lords
Cost $5.63

Ingredients

Black Beans

  • 1 tablespoon olive oil
  • 1/2 cup EACH: diced red onion, diced red pepper
  • 1 can (15.25 oz.) black beans, drained & rinsed
  • 2 teaspoons chili powder Note 1
  • 1 teaspoon EACH: paprika, garlic powder, ground cumin
  • Fine sea salt & pepper
  • 4 medium-sized tortillas

Avocado Topping

  • 1 large avocado, diced
  • 1/2 cup diced cherry tomatoes
  • 2 tablespoons EACH: cilantro and freshly squeezed lime juice

Optional Sauce (OR use light sour cream in place of this sauce!)

  • 1/3 cup regular mayo (we love Hellman's/Best Foods) See Note 2
  • 2 tablespoons freshly squeezed lime juice + 1/4 teaspoon lime zest
  • 1/2 teaspoon EACH: paprika, chili powder
  • 1 teaspoon Tabasco or Sriracha
US - Metric

Instructions

  • SAUCE: Combine all the sauce ingredients in a small bowl and season to taste with salt and pepper. (I add 1/4 teaspoon salt & 1/8 teaspoon pepper.) Mix until smooth and refrigerate until ready to use.
  • BLACK BEANS: In a medium-sized pot, sauté the onion and bell peppers in olive oil. Cook for 4-5 minutes or until veggies are mostly tender. Add in all the seasonings; add salt/pepper to taste. (I add 1/2 teaspoon salt & 1/4 teaspoon pepper.) Sauté for another minute. Add in the drained and rinsed black beans and cook for another 2-3 minutes. Remove from heat and give this mixture a few minutes to cool before adding to the tortillas.
  • AVOCADO TOPPING: In a medium-sized bowl, combine all of the avocado topping ingredients and season to taste with salt and pepper. (I add 1/4 teaspoon salt & 1/8 teaspoon pepper.) Gently stir and set aside.
  • ASSEMBLY: Lay out the 4 tortillas. Spread about 1 tablespoon of the sauce on the left side of each tortilla. Top each tortilla with equal amounts of black beans and the avocado topping. Drizzle some more sauce on top of each. Tightly roll up the wraps, cut in half, and enjoy immediately. Serve any leftover sauce on the side to spoon more over the wraps if desired.

Notes

Note 1: We use McCormick ground chili powder, which is quite mild.
Note 2: For Vegan, Use an egg-free mayonnaise.

Nutrition

Serving: 1serving | Calories: 353kcal | Carbohydrates: 23g | Protein: 4g | Fat: 28g | Saturated Fat: 4g | Trans Fat: 1g | Cholesterol: 8mg | Sodium: 354mg | Potassium: 426mg | Fiber: 5g | Sugar: 4g | Vitamin A: 1403IU | Vitamin C: 49mg | Calcium: 48mg | Iron: 2mg