Black Bean Wraps

5 from 2 votes

These vegetarian Black Bean Wraps with creamy cilantro-avocado and quick chili-lime sauce are a flavor-packed meal, ready in 35 minutes—perfect for lunch or dinner!

Prep Time25

Cook Time10

Total Time35

Course: Dinner, Lunch, Vegetarian

Cuisine: American, Healthy, Vegan, Vegetarian

Keyword: Black Bean Wraps

Servings: wraps

Author: Chelsea Lords

Cost: $6.63

Equipment

Medium pot

Ingredients

Black Beans

1 tablespoon olive oil
1/2 cup diced red onion
1/2 cup diced red pepper
1 (15.25-ounce) can black beans drained and rinsed
2 teaspoons chili powder see note 1
1 teaspoon paprika
1 teaspoon garlic powder
1 teaspoon ground cumin
Salt and pepper
4 medium tortillas

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

US - Metric

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.

Notes

Note 1: I use McCormick ground chili powder, which is quite mild.

Storage: Store leftover wraps in an airtight container in the fridge for up to 2 days. Keep the sauce separate to avoid sogginess.

Nutrition