Home > Dinner > Black Bean Wraps Black Bean Wraps April 9, 2021 | 2 Comments SAVE TO RECIPE BOX Jump to Recipe This post may contain affiliate links. Please read my disclosure policy. 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 FOLLOW ALONG! Subscribe to my newsletter and follow along on Facebook, Pinterest and Instagram for the latest updates, recipes and content. Black Bean Wraps - Review this recipe 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! SAVE TO RECIPE BOX Print Recipe Black Bean Wraps - Review this recipe SAVE TO RECIPE BOX Print Recipe 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 Cost $5.63 IngredientsBlack Beans1 tablespoon olive oil1/2 cup (65g) EACH: diced red onion, diced red pepper1 can (15.25 oz.; 432g) black beans, drained & rinsed2 teaspoons chili powder Note 11 teaspoon EACH: paprika, garlic powder, ground cuminFine sea salt & pepper4 medium-sized tortillasAvocado Topping1 large avocado, diced1/2 cup diced cherry tomatoes2 tablespoons EACH: cilantro and freshly squeezed lime juiceOptional Sauce (OR use light sour cream in place of this sauce!)1/3 cup (71g) regular mayo (we love Hellman's/Best Foods) See Note 22 tablespoons (30g) freshly squeezed lime juice + 1/4 teaspoon lime zest1/2 teaspoon EACH: paprika, chili powder1 teaspoon Tabasco or Sriracha InstructionsSAUCE: 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. Recipe NotesNote 1: We use McCormick ground chili powder, which is quite mild. Note 2: For Vegan, Use an egg-free mayonnaise. Nutrition FactsServing: 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 We do our best to provide accurate nutritional analysis for our recipes. Our nutritional data is calculated using a third-party algorithm and may vary, based on individual cooking styles, measurements, and ingredient sizes. Please use this information for comparison purposes and consult a health professional for nutrition guidance as needed. DID YOU MAKE THIS RECIPE? I love hearing from you when you've made one of my recipes! 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