Best 4 Black Bean Wrap Recipes

Black bean wraps are a delicious and easy-to-make meal that can be enjoyed for breakfast, lunch, or dinner. They are packed with protein, fiber, and antioxidants, and they can be customized to your liking with a variety of fillings and toppings. Whether you are looking for a quick and easy weeknight meal or a healthy and portable lunch, black bean wraps are a great option.

Check out the recipes below so you can choose the best recipe for yourself!

BLACK BEAN AND AVOCADO WRAP

Black Bean and Avocado Wrap image

Make and share this Black Bean and Avocado Wrap recipe from Food.com.

Provided by invictus

Categories Lunch/Snacks

Time 10m

Yield 4-6 serving(s)

Number Of Ingredients 9

Ingredients

2 avocados, pitted peeled and sliced
2 (16 ounce) cans black beans, drained and rinsed
2 large tomatoes, diced
4 ounces salsa
1/2 teaspoon cumin
1/4 cup cilantro (to taste)
1/4 cup cheddar cheese, shredded
4 ounces spinach
tortilla

Steps:

In a medium bowl mix together avocado, beans, tomato, salsa, cumin, and cilantro.
In the middle of tortilla place about a half cup of filling (depending on size of tortilla you are using), top with cheese, and spinach.
Roll up and enjoy.

Nutrition Facts : Calories 438, Fat 18.4, SaturatedFat 3.9, Cholesterol 7.4, Sodium 266.9, Carbohydrate 54.2, Fiber 23.2, Sugar 4.2, Protein 20.4

BLACK BEAN VEGETABLE WRAP

Black Bean Vegetable Wrap image

Make and share this Black Bean Vegetable Wrap recipe from Food.com.

Provided by ratherbeswimmin

Categories Lunch/Snacks

Time 40m

Yield 4 serving(s)

Number Of Ingredients 15

Ingredients

1 1/2 tablespoons olive oil
2 cloves garlic, minced
1 cup chopped red bell pepper
1 cup chopped yellow bell pepper
1 cup chopped zucchini
1 cup chopped peeled yellow squash
1 cup chopped red onion
1 teaspoon ground cumin
1 tablespoon chili powder
1/2 teaspoon oregano
salt and pepper
1 (15 ounce) can black beans, drained
1 cup shredded monterey jack pepper cheese
4 10-inch flour tortillas
4 tablespoons chopped fresh cilantro

Steps:

In a large fry pan, heat oil over medium-high heat.
Add garlic, peppers, zucchini, squash, and onion.
Saute for 8-10 minutes or until crisp-tender.
Add cumin, chili powder, oregano, and salt and pepper to taste.
Put beans in a bowl and mash them coarsely with a potato masher or the back of a wooden spoon.
Add sauteed vegetables and cheese.
Spoon 1/4 of filling down the middle of each tortilla.
Sprinkle each with 1 tablespoon of cilantro.
Roll up each tortilla.
Place seam side down on a baking sheet.
Cover with foil; bake at 350 degrees for 10 minutes or until heated.
Cut wraps into 2 or 3 sections and serve.

BLACK BEAN, AVOCADO & CHICKEN WRAP

Black Bean, Avocado & Chicken Wrap image

Make and share this Black Bean, Avocado & Chicken Wrap recipe from Food.com.

Provided by Vino Girl

Categories Lunch/Snacks

Time 10m

Yield 2 serving(s)

Number Of Ingredients 5

Ingredients

1/4 avocado, mashed
1/4 cup salsa
2 ounces roasted chicken breast, chopped (or baked chicken breast)
1/4 cup low-sodium canned black beans, rinsed, drained and lightly mashed
2 small whole wheat tortillas

Steps:

Mix salsa with avocado.
Spread avocado mixture onto center of tortilla from end to end.
Add beans and chicken on top.
Tightly roll up tortilla.

SONOMA DIET CHICKEN AND BLACK BEAN WRAP

Sonoma Diet Chicken and Black Bean Wrap image

Delishious recipe from The Sonoma Diet. I quadrupled the recipe since I usually make enough for 4 wraps and keep in fridge 3 days, making wraps as needed. If making only one wrap, divide the ingredients below by 1/4.

Provided by Juliawiggins

Categories Lunch/Snacks

Time 30m

Yield 4 wraps

Number Of Ingredients 16

Ingredients

1/2 cup finely chopped onion
1/4 cup sliced green onion
1 teaspoon ground coriander
1 teaspoon ground cumin
1 tablespoon canola oil
1/4 cup chopped fresh cilantro
1 (15 ounce) can black beans, rinsed and drained
1/2 cup water
1 tablespoon lime juice
1 teaspoon finely chopped canned chipolte chile pepper in adobo sauce
1/4 teaspoon salt
32 inches whole wheat tortillas (omit if strictly watching carbs)
12 ounces chopped cooked chicken (about a cup)
4 cups shredded romaine lettuce or 4 cups whole fresh baby spinach leaves
1 cup chopped fresh cilantro
4 tablespoons bottled salsa

Steps:

For the spread:.
In a covered small saucepan cook onions, coriander, and cumin in hot oil about 20 minutes or until very tender, stirring occasionally. Remove from heat. Stir in cilantro.
Transfer onion mixture to a blender or food processor. And black beans, water, lime juice, chipolte pepper and salt. Cover and blend until nearly smooth. Chill before serving. Keeps up to three days.
For the wraps:.
Place about a tablespoon spread on one side of tortilla. Top with chicken, spinach, cilantro, and salsa. Roll up.
Or, if watching carbs religiously, just omit tortilla and make a pile of beans, spinach, cilantro, and salsa.

Nutrition Facts : Calories 302.1, Fat 10, SaturatedFat 1.9, Cholesterol 63.8, Sodium 315.8, Carbohydrate 24.1, Fiber 8.8, Sugar 2.2, Protein 29.5

Tips:

For a healthier wrap, use whole-wheat tortillas or lettuce leaves instead of regular tortillas.
Add some chopped vegetables, such as bell peppers, onions, or tomatoes, to the black bean mixture for extra flavor and nutrition.
If you don't have any taco seasoning, you can make your own by combining chili powder, cumin, oregano, paprika, and garlic powder.
Feel free to get creative with the toppings. You can add guacamole, salsa, sour cream, or any other toppings you like.
These wraps can be made ahead of time and stored in the refrigerator for up to 3 days.

Conclusion:

Black bean wraps are a delicious, healthy, and versatile meal that can be enjoyed for breakfast, lunch, or dinner. They are also a great way to use up leftover black beans. With a few simple ingredients and a little bit of time, you can easily make these wraps at home. So next time you're looking for a quick and easy meal, give black bean wraps a try. You won't be disappointed!