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!
If serving these wraps for dinner, I recommend a salad on the side like this Costco Kale Salad.
Black Bean Wraps
Talk about a flavor explosion! We are completely obsessed with these meatless wraps and luckily, with how often they’ve appeared on our dinner table lately, they’re so quick to make.
These wraps start with a seasoned black bean and veggie mix which is then topped with an avocado, cilantro, and tomato topping. Drizzle on a quick chili-lime sauce and these wraps are ready to be enjoyed.
Below I’ll break down the three components of these wraps (the black beans, cilantro-avocado topping, and sauce) as well as ingredient tips.
Black Beans
The black bean mixture employs a sautéed red onion and sweet pepper, a quick seasoning blend, and (of course) black beans. The result is a fantastic black bean mixture that is honestly good enough to pass as a side dish on its own!
While this mixture isn’t overly time-consuming to make, you can make it even quicker by using leftover made-from-scratch black beans. The quick black bean mixture in this recipe is adapted from that recipe.
A few quick tips:
- Save time. Quickly chop the pepper and onion in a food processor.
- Toast the seasonings. We’re adding layers of flavor by heating up the seasonings before adding in the beans. This will give the wraps a more robust flavor.
- Don’t forget the salt. Be sure to taste the black bean mixture before adding it to the wraps and add a pinch of two more of salt as needed.
Cilantro-Avocado Topping
After the black beans have been prepared, give them a few minutes to cool off a bit and whip up this easy salad topping.
A few quick tips:
- Fresh avocado. The avocado lends an amazing creamy texture to these Black Bean Wraps. Only use perfectly ripe avocados– they make a big difference. You can tell an avocado is ripe if it yields to firm gentle pressure (feels slightly soft, but not mushy).
- Don’t forget the lime juice. The lime has dual purposes here — it adds a hit of acid and freshness to the wraps, but it also helps the avocado taste fresh and keeps it from browning as you assemble the wraps. If you use a lot of citrus in cooking, this citrus juicer is a game changer! It will transform your limes into juice in seconds!
- If you hate cilantro, use fresh flat-leaf Italian parsley instead.
The Sauce
The quick chili-lime sauce is spread on the tortilla to help hold the black beans on. It’s then drizzled over everything to ensure plenty of flavor. If you have any extra sauce after the four wraps are made, you can even use it as a dipping sauce for anyone that wants even more sauce with their wraps. (Trust me, it’s addicting!)
A few quick tips:
- We love Hellman’s/Best Foods® mayonnaise in the sauce (not sponsored). It has a robust flavor without being too sweet.
- As for spiciness, I’d rate the sauce to be slightly spicy. If you’d like to make it milder, reduce or omit the Sriracha/hot sauce and be sure to use McCormick® seasonings. (We find them very mild.) Alternatively, amp up the heat by adding in 1/8 teaspoon cayenne pepper.
Quick Tip
Don’t want to make the sauce? Use about 1 tablespoon of low-fat or lite sour cream instead and spread that on first, down the left-hand side of the tortilla!
Black Bean Variation Ideas
- Warm Black Bean and Cheddar wraps. Leave off the sauce and avocado topping. Top tortillas with sour cream, black bean mixture, and freshly grated sharp Cheddar cheese. Roll up the wraps and warm them through by cooking in a skillet for about 2-4 minutes per side, or until crispy.
- Add in some fresh or frozen corn. Stir about 1/2 up to 3/4 cup frozen or fresh corn into the black bean mixture.
- More veggies. Bulk up these Black Bean Wraps with more veggies, if desired. You could add some baby spinach or romaine lettuce as well.
More vegetarian recipes
- Vegetarian Gyrosmade with chickpeas
- Healthy Tacos with black beans and corn
- Bean and Cheese Burritos with seasoned rice
- Moroccan Stew with couscous
- Vegetarian Tikka Masala with a citrus-snap pea topping
Black Bean Wraps
Equipment
- Medium pot
Ingredients
Black Beans
Avocado Topping
- 1 large avocado diced
- 1/2 cup diced cherry tomatoes
- 2 tablespoons cilantro
- 2 tablespoons freshly squeezed lime juice
Optional Sauce (or use light sour cream instead)
- 1/3 cup mayo I love Hellman's/Best Foods; choose egg-free mayo for vegan
- 1 lime
- 1/2 teaspoon paprika
- 1/2 teaspoon chili powder
- 1 teaspoon Tabasco or sriracha
Instructions
- Sauce: Zest and juice lime to get 1/4 teaspoon zest and 2 tablespoons juice. Combine lime zest and juice with all sauce ingredients in a small bowl and season to taste with salt and pepper. (I add 1/4 teaspoon salt and 1/8 teaspoon pepper.) Mix until smooth and refrigerate until ready to use.
- Black Beans: In a medium pot, sauté onion and bell peppers in olive oil, 4–5 minutes or until veggies are mostly tender. Add in all seasonings and salt/pepper to taste. (I add 1/2 teaspoon salt and 1/4 teaspoon pepper.) Sauté for another minute. Add drained and rinsed black beans and cook for another 2–3 minutes. Remove from heat and give mixture a few minutes to cool before adding to tortillas.
- Avocado Topping: In a medium bowl, combine all avocado topping ingredients and season to taste with salt and pepper. (I add 1/4 teaspoon salt and 1/8 teaspoon pepper.) Gently stir and set aside.
- Assembly: Lay out 4 tortillas. Spread about 1 tablespoon of the sauce on the left side of each tortilla. Top each tortilla with equal amounts black beans and avocado topping. Drizzle more sauce on top of each. Tightly roll up wraps, cut in half, and enjoy immediately. Serve any leftover sauce on the side to spoon more over the wraps if desired.
Recipe Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
These are delicious! Been making them a lot, whole family enjoys these. I use corn instead of peppers and add tofu chorizo sometimes… but they are great on their own. If you don’t have avocado/tomatoes they are still good, but the avocado sauce is a great addition. The chili lime sauce is awesome! Thanks for sharing this.
That sounds so delicious! So glad you guys are loving these Black Bean Wraps! 🙂
will be making this soon can i use vegan mayo instead as am a vegan i never had black bean wraps before perfect for my after office meals will dm you if i make this and let you know how it goes Thanks Ramya
Yes you can use vegan mayo!