This post may contain affiliate links. As an Amazon Influencer, I earn from qualifying purchases.
Make easy black bean wraps with cheese and salsa for a healthy vegetarian dinner or lunch that's ready in 15 minutes.
Wraps with black beans are my go-to meal when I need dinner on the table fast and still want to feel good about what's on the menu.
I whip up one avocado guacamole with the lone avocado on the counter, and it feels like I had a dinner plan all along!
Luckily, I always have cans of black beans in the pantry for occasions like this and to make black bean cakes or black bean quinoa soup.
This recipe begs to be customized. Add more of what you love and leave out what you don't like. Come summer, you'll find corn in my wraps, too, since microwaving corn in the husk is so easy. I'll show you even more variations below.
Jump to:
Ingredient Notes
Here's what I used to make these black bean wraps:
- Black beans are rinsed and drained. Pinto beans or white beans also work well in wraps.
- Salsa is mixed with the beans and used in a sauce spooned over the top. Pick a favorite that is as spicy as you like. It's an important ingredient that adds a lot of flavor to these wraps.
- Greek yogurt (or sour cream) is combined with salsa to make a sauce for drizzling and dipping.
- Cheese is shredded. Monterey Jack, Colby Jack, and Cotija are all great options.
- Flour tortillas that are fajita or burrito-size work, depending on how you want to wrap them. I use keto-friendly tortillas or cottage cheese flatbread, and the rest of my family uses regular ones. Any soft tortilla or wrap will work. Sturdy lettuce leaves are also an option.
Please refer to the recipe card below for the full list of ingredients and detailed instructions.
Customize the Recipe
If you love Tex-Mex, you probably have many ideas for making these black bean wraps your own. These ingredients are easy to use and keep the wraps vegetarian:
- Bell peppers - Cook these with the onions.
- Cilantro
- Green Onion
- Rice, quinoa, or roasted cauliflower rice
- Corn kernels
- Avocado
- Jalapenos
- Pink pickled onions
- Crushed chips - especially if you're turning them into crunch wraps!
Crumbled ground beef, cooked diced or shredded chicken, can be warmed along with the beans.
Directions with Pictures
Here's how to make these quick and easy wraps:
Step 1. Heat olive oil in a large skillet over medium-high heat. Add diced onion and saute for about five minutes or until softened. Add minced garlic and saute for one minute more.
Step 2. Add rinsed and drained black beans and ¼ cup of salsa to the skillet. Stir and cook until warmed. Smash some of the beans if desired.
Step 3. Mix together equal parts of Greek yogurt and salsa. By the way, this easy taco salad dressing is a fantastic addition to any Mexican dish, so it doesn't hurt to make extra.
Soften the tortillas so they roll easier. Stack them on a microwave-safe plate and cover with a wet paper towel. Microwave for 30 seconds.
Step 4. Divide the lettuce, black bean mixture, cheese, tomatoes, and sauce between the tortillas. Don't overstuff it, or it will be hard to roll.
Step 5. Wrap it! For smaller flour tortillas, fold in the bottom and then the sides, leaving the top open. If using a large flour tortilla, burrito-style will work.
Serving Ideas
Add a salad, keto-friendly chips, and black bean corn salsa or 4 Ingredient guacamole, and turn dinner into a fiesta.
If I have a little extra time, I also make Mexican street-style cauliflower or elote in a cup.
Storage
Store black bean wraps in the refrigerator for 2-3 days. Individually wrap each one in plastic wrap and store them in an airtight container or plastic bag.
More Recipes with Black Beans
Would you like more easy, healthy, carb-conscious recipes?
📋 Recipe
Easy Black Bean Wraps
Ingredients
- 1 teaspoon olive oil
- ½ cup onion diced; about ½ medium-sized onion
- 2 garlic cloves pressed or minced
- 15 ounces black beans drained and rinsed
- ½ cup prepared salsa divided
- ¼ cup Greek yogurt or sour cream
- ½ cup lettuce leaves shredded or torn into bite-sized pieces
- ½ cup Cheddar Jack cheese shredded; Monterey Jack, cheddar, Cotija can be used instead.
- 1 Roma tomato diced
- 8 flour tortillas (low-carb) or 4 larger burrito-sized tortillas
Instructions
- Heat olive oil in a large skillet over medium-high heat. Add diced onion and saute for five minutes or until softened. Add minced garlic and saute for one minute more.
- Add rinsed and drained black beans and ¼ cup of salsa to the skillet. Stir and cook for several minutes of until warmed. Smash some of the beans if desired.
- Combine Greek yogurt and ¼ cup salsa in a bowl to make the sauce.
- To soften tortillas, place them in a stack on a microwave-safe plate and cover with a wet paper towel. Microwave for 30 seconds.
- Divide and layer lettuce, black bean mixture, cheese, tomatoes, salsa yogurt sauce between the tortillas.
- Fold in the bottom and sides and leave the top open for 8" to 10" flour tortillas. For larger tortillas, fold burrito style: fold in the sides, then the bottom, and roll until all the ingredients are enclosed.
Notes
Nutrition
This recipe was originally published on April 22, 2014, and has been updated to improve the reader experience.
Sam says
So easy and good. I can’t believe I haven’t run across this one before. I always have lots of taco toppings around so this is a perfect way to use them up.
Shaina says
Yum! I love Mexican flavors, especially when they're all wrapped up together
Marjory says
Thanks Shaina! It's hard to go wrong with the flavor combo!