This black bean wrap recipe is prepared in 5 minutes and ready to eat in 20! Each one is made with a flour tortilla filled with seasoned black beans and rice and any of your favorite burrito toppings then wrapped and heated until crispy! Your entire family will be asking you to make them for more than just Meatless Mondays!

black bean wraps cut in half and stacked on top of each other.

There’s something so fun about wraps. It’s basically an individual portable meal that is made just for you! Buffalo ranch chicken wraps and homemade crunchwrap supremes are a big deal around here. 

I go through periods of vegetarianism and that’s when this wrap first came about.  

The combination of beans and rice is a complete protein, so just eating one leaves my hungry family completely satisfied. They’re perfect for Meatless Monday.

They’re so full of flavor, filled with seasoned black beans using Mexican-inspired spices, cooked brown rice, and our favorite burrito toppings like shredded cheese, lettuce, avocado, sour cream, etc.

Once wrapped, it’s placed on the skillet to give it a nice crispy shell. Don’t skip that step – it really brings it together!

Why you’ll love this Black Bean Wraps Recipe

Use Leftovers – It’s a great opportunity to use leftover cooked rice, or even leftover rice and beans from a previous dinner. By all means, make more filling than you need and use it as a side dish for tomorrow’s dinner.

Customizable – I most often use brown rice, but sometimes I’ll use white rice or for a bit of extra flavor this cilantro lime rice. You use what you’ve got. You can top it how you like, add more beans, use fewer beans, add extra veggies, you name it. Make it yours.

Quick Lunch, Snack, or Dinner – Bring these black bean wraps to work with you they make a great hand-held lunch on the go. Pack them in school lunches, or keep them for a great meatless lunch or dinner. You can even make smaller snack-sized versions for the kids!

Quick & Simple – These wraps are perfect for when you need something fast, nutritious, and flavorful. We’re using canned beans and pre-cooked rice (if you have it), making it super convenient.

black bean tortilla cut in half on a white plate.

Equipment you’ll need

Ingredients

Below is a list of the ingredients you’ll need to gather to make this recipe. Scroll all the way down for the full recipe card.

  • Black Beans – Canned black beans, drained and rinsed.
  • Seasoning – I used cumin, paprika, chili powder, and garlic powder for a Mexican-inspired flavor combination.
  • Salt & Pepper – To taste.
  • Cooked Brown Rice – If you’ve got some already on standby that’s great. Otherwise, just make a quick pot. Keep in mind brown rice takes longer to cook than white rice, so plan accordingly! My secret is Trader Joe’s frozen brown rice. It’s a heck of a shortcut!
  • Flour Tortillas – You’ll have enough filling for 4 flour tortillas. You can always make more filling for more wraps if you need it. Use your favorite kind, whole wheat, low carb, spinach, etc.
  • Optional Toppings – Sour cream, shredded lettuce, Pepper Jack cheese, avocado slices, black olives, hot pepper sauce, and salsa.
overhead shot of labeled ingredients laid out to make black bean wraps.

How to make Black Bean Wraps

This section shows you how to make this recipe, with process photos showing the steps to help you visualize it. For full instructions, including amounts and temperatures, see the recipe card below.

  1. Step One: Heat the black beans in a medium saucepan over medium-low heat. Sprinkle in the seasonings and stir to evenly coat the beans.
  2. Step Two: At this point, stir in the cooked rice with the beans. One thing to remember is to make sure the rice gets plenty of that seasoning as well.
  1. Step Three: Lay tortillas out on a clean flat surface. Use a spatula to spread an even layer of sour cream on top of the tortillas. Take a scoop of the rice and black bean mixture and lay it on top. Add whatever toppings you want.
  2. Step Four: Roll the tortilla up like a burrito, starting with folding in the sides over the filling. Then roll it up and fold it over starting from the bottom. Spray the wrap with nonstick spray or brush lightly with olive oil.
  3. Step Five: Lay the wrap seam side down in a large hot skillet. Grill it on both sides until golden brown and lightly crispy. Repeat the steps with the remaining wraps. Enjoy!

Whether you’re looking for a new way to enjoy meatless Monday, or you just want to try something new, this bean wrap recipe is everything. You’re going to love it!

stack of toasted black bean wraps on a platter.

What to serve with them

Black bean wraps don’t need much on the side, as they’ve got everything you could ask for on the inside! With that being said, it never hurts to have a simple chopped veggie salad on the side.

If you’re looking to serve a larger crowd, this Southwest fiesta salad is always a hit. To start you could enjoy some cowboy caviar dip with homemade tortilla chips.

Looking for more meatless meals? Try my vegetarian Mediterranean wrap, lentils with brown rice and veggies, and baked rigatoni with sundried tomatoes and peas!

Possible Substitutions/Additions

  • Use olive oil to sauté the beans and rice, or butter for additional flavor.
  • Add some diced onions to the skillet to soften first, before adding the beans and rice.
  • For a little spice, sprinkle some cayenne pepper into your seasoning combination.
  • Use large flour tortillas. Even still, you don’t want to overstuff the wrap. If you’re using smaller wraps for a snack size, use even less filling.
  • To add some melted cheese to your filling sprinkling in some shredded cheese while the rice and beans are heating up. Use cheddar cheese, a Mexican blend, Colby Jack, Pepper Jack, etc.

How to store leftovers

As assembled black bean wraps with toppings, these are best eaten right away or no longer than 24 hours after assembling.

Otherwise, the sour cream can make them soggy if they sit too long and the avocado slices will turn brown, although a squirt of lemon juice or lime juice can prolong that.

If you plan to make them ahead, fill the wrap, roll them up, then wrap them tightly with foil. Store them in a large zip top bag.

You can also keep the filling stored in an airtight container in the fridge and assemble everything when you’re ready to heat them and eat them.

How long with black bean wraps last in the fridge?

I’d say no longer than 24 hours, otherwise, they tend to get soggy. If you want to preserve them longer, freeze them!

The rice and beans on their own can last for up to 5 days in the fridge in an airtight container.

Can I freeze black bean wraps?

You can! Store them wrapped tightly in a paper towel and then a layer of aluminum foil and keep them in a freezer-safe bag. Store them for up to 1 month.

How to reheat bean and rice wraps

You can reheat them a couple of ways. You can wrap them in a paper towel and microwave them until warmed through. Or, you can wrap them in foil, and use a griddle or panini press, or the oven to reheat them.

hand holding a black bean wrap.

FAQs

What else can I add to the filling?

Fill it with all kinds of add-ins! Things like corn, jalapenos, green onions, red onion, swap the salsa for pico de gallo, diced fresh or sauteed bell peppers, guacamole, you name it.

Can I add meat protein?

If you want to bulk it up a bit with meat you can add shredded chicken or diced grilled chicken pieces. To keep it vegetarian you can use tofu crumbles or to give it a breakfast element, use scrambled eggs instead.

Are bean and rice wraps healthy?

They sure are! A complete protein from the rice and beans, fiber and iron from the beans on its own. Whole grains from brown rice, and of course healthy fat from the avocado, and tons of nutrients from any extra veggies you add in.

How to make vegan black bean burritos?

Skip the sour cream and mash avocados with the back of a fork or use guacamole instead. You can skip the cheese altogether, or use a vegan cheese instead.

Bean Wrap Recipe

Need more Mexican-inspired recipes? Try these:

One Dish Baked Salsa Chicken Casserole

Rotel Southwest Chicken Skillet

Mexican Turkey Veggie Skillet Lasagna

Click here for my entire collection of Mexican recipes.

black bean wrap cut in half, stacked on top of itself.
black bean wraps cut in half and stacked on top of each other.
4.67 from 3 votes

Quick & Easy Black Bean Wraps

Servings: 4 servings
Prep Time: 5 minutes
Cook Time: 15 minutes
Total Time: 20 minutes
This black bean wrap recipe is prepared in 5 minutes and ready to eat in 20! Each one is made with a flour tortilla filled with seasoned black beans and rice and any of your favorite burrito toppings then wrapped and heated until crispy! Your entire family will be asking you to make them for more than just Meatless Mondays!

Ingredients
 

  • 15 ounces black beans drained & rinsed
  • ½ teaspoon cumin
  • ½ teaspoon paprika
  • ¼ teaspoon chili powder
  • ¼ teaspoon garlic powder
  • salt & pepper to taste
  • 1 cup cooked brown rice I like Trader Joe’s frozen brown rice
  • 4 large flour tortillas

Optional toppings:

  • sour cream
  • shredded lettuce
  • shredded pepper jack
  • black olives
  • salsa
  • avocado slices

Instructions

  • To a medium saucepan over medium-low heat, add the black beans and seasonings. Heat until warmed through. Add the cooked rice to the beans and stir to evenly distribute.
  • Lay a tortilla out, spread sour cream on it, add a scoop of the bean mixture and whichever toppings you like, roll it up. Spray lightly with olive oil or non-stick spray.
  • Heat a large skillet over medium heat and lay the wrap seam side down in the pan to grill it until golden brown.

Notes

Makes 4-6 wraps.
Use your favorite tortillas – flour, spinach, low carb, etc.

Nutrition

Serving: 1g | Calories: 198kcal | Carbohydrates: 37g | Protein: 11g | Fat: 1g | Saturated Fat: 0.2g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 0.2g | Sodium: 4mg | Potassium: 431mg | Fiber: 10g | Sugar: 0.04g | Vitamin A: 170IU | Vitamin C: 0.02mg | Calcium: 37mg | Iron: 3mg

Nutritional information is an estimate and provided to you as a courtesy. You should calculate the nutritional information with the actual ingredients used in your recipe using your preferred nutrition calculator.

Did you make this recipe?

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Originally published April 18, 2012



4.67 from 3 votes (3 ratings without comment)

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