Wraps are the easiest and most filling lunch and my favorite is this Mexican Bean Wrap recipe. It has a little bit of everything inside the wrap which makes it healthy and delicious.
Wraps are the easiest way to pack lunch or dinner when traveling. I make wraps once in a while for dinner and experiment with different fillings.
Most of the time it is what I have in hand, but it will always include protein of some kind and a few vegetables. I always happen to have canned beans in my pantry and this is how I use them.
When doing this theme of wraps and rolls for Blogging Marathon this month, I wanted to showcase this Mexican bean wrap as it finds its way into my menu at least once in month.
I make it as a wrap or as quesadillas or chimichangas , depending on what my kids want for dinner. I happened to have a couple of avocados in the refrigerator, so made some guacamole to go with it. If in a hurry, you could just slice the avocados and layer them in the wrap instead of making guacamole.
Serve the Bean wraps with some homemade salsa .
Ingredients to make Mexican Bean Wrap - (Makes 8 wraps)
- Tortilla - 8 (burrito size)
- Black beans - 1 can (15.5 oz)
- Onion - 1 large (sliced thin)
- Bell pepper = 1 large (sliced thin)
- Jalapeno - 1 (seeds removed, finely chopped)
- Roasted cumin powder - 1 tsp
- Cilantro - a handful (finely chopped)
- Guacamole - 1 cup
- Mexican blend cheese - 1 cup
- Oil - 2 tsp
- Salt - to taste
Procedure Mexican Bean Wrap -
Make the filling -
In a pan, heat the oil and then sauté the thinly sliced onions until translucent. Now add the sliced bell pepper and let it cook. Also, add the jalapenos and sauté.
In the meantime, drain and wash the black beans well and keep it aside. Once the vegetables are cooked, add the drained beans and mix well.
Add salt needed and roasted cumin powder and mix well. Add the cilantro and remove from heat. Let it cool a bit.
If making guacamole, get it ready!
Making the wrap -
Warm the tortillas in the microwave for about 30 seconds to make wrapping easier.
Add a heaped tablespoon of guacamole to the center of the tortilla and spread.
Next, add a heaped tablespoon (or two) of black bean and vegetable mixture and spread.
Next goes the cheese. Now make a burrito-style wrap. Start from the bottom and roll the tortilla on the top of the filling making a tight first roll. Now bring the two sides inside and then roll the tortilla to form a tight wrap.
- You could serve this as is, but I like to get it warmed on the griddle to get the cheese melting.
- Serve the Mexican Bean Wrap with salsa on the side!
More Bean Recipes
- White Bean and Greens Burger
- Rajma Masala | Red Kidney Beans Curry
- Refried Bean Cakes Recipe
- Vegetarian 15 Bean Soup in Instant Pot
Recipe
Equipment
- ▢ pan
Ingredients
- ▢ 8 Tortilla Burrito size
- ▢ 1 can Black beans 15.5 oz
- ▢ 1 large Onion Sliced thin
- ▢ 1 large Bell pepper Sliced thin
- ▢ 1 Jalapeno Seeds removed, finely chopped
- ▢ 1 teaspoon Roasted cumin powder
- ▢ a handful Cilantro Finely chopped
- ▢ 1 cup Guacamole
- ▢ 1 cup Mexican blend cheese
- ▢ 2 teaspoon Oil
- ▢ to taste Salt
Instructions
MAKE THE FILLING -
- In a pan, heat the oil and then sauté the thinly sliced onions until translucent. Now add the sliced bell pepper and let it cook. Also, add the jalapenos and sauté.
- In the meantime, drain and wash the black beans well and keep it aside. Once the vegetables are cooked, add the drained beans and mix well.
- Add salt needed and roasted cumin powder and mix well. Add the cilantro and remove from heat. Let it cool a bit.
- If making guacamole, get it ready!
MAKING THE WRAP -
- Warm the tortillas in the microwave for about 30 seconds to make wrapping easier.
- Add a heaped tablespoon of guacamole on the center of the tortilla and spread.
- Next, add a heaped tablespoon (or two) of black bean and vegetable mixture and spread.
- Next goes the cheese. Now make a burrito-style wrap. Start from the bottom and roll the tortilla on the top of the filling making a tight first roll. Now bring the two sides inside and then roll the tortilla to form a tight wrap.
- You could serve this as is, but I like to get it warmed on the griddle to get the cheese melting.
- Serve the Mexican Bean Wrap with salsa on the side!
Nutrition
More Wraps and Sandwiches
- Potato Masala Sandwich | Lunch Box Sandwich Recipe
- Zapiekanka | Polish Open-Faced Sandwich
- Chickpea Shawarma Wrap | Vegetarian Shawarma Sandwich
- Vegetarian Chimichangas | Black Bean, Cheese and Rice Chimichangas
Mexican Bean Wrap Recipe
Equipment
- pan
Ingredients
- 8 Tortilla Burrito size
- 1 can Black beans 15.5 oz
- 1 large Onion Sliced thin
- 1 large Bell pepper Sliced thin
- 1 Jalapeno Seeds removed, finely chopped
- 1 teaspoon Roasted cumin powder
- a handful Cilantro Finely chopped
- 1 cup Guacamole
- 1 cup Mexican blend cheese
- 2 teaspoon Oil
- to taste Salt
Instructions
MAKE THE FILLING –
- In a pan, heat the oil and then sauté the thinly sliced onions until translucent. Now add the sliced bell pepper and let it cook. Also, add the jalapenos and sauté.
- In the meantime, drain and wash the black beans well and keep it aside. Once the vegetables are cooked, add the drained beans and mix well.
- Add salt needed and roasted cumin powder and mix well. Add the cilantro and remove from heat. Let it cool a bit.
- If making guacamole, get it ready!
MAKING THE WRAP –
- Warm the tortillas in the microwave for about 30 seconds to make wrapping easier.
- Add a heaped tablespoon of guacamole on the center of the tortilla and spread.
- Next, add a heaped tablespoon (or two) of black bean and vegetable mixture and spread.
- Next goes the cheese. Now make a burrito-style wrap. Start from the bottom and roll the tortilla on the top of the filling making a tight first roll. Now bring the two sides inside and then roll the tortilla to form a tight wrap.
- You could serve this as is, but I like to get it warmed on the griddle to get the cheese melting.
- Serve the Mexican Bean Wrap with salsa on the side!
