Ingredients
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For the Black Bean Filling:
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2 15 -ounce cans of black beans, drained and rinsed
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1 cup corn kernels (fresh, frozen, or canned)
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1 red bell pepper, diced
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1 small red onion, finely chopped
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1 jalapeño pepper, seeded and minced (adjust to your spice preference)
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2 cloves garlic, minced
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1 teaspoon ground cumin
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1 teaspoon chili powder
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1 Salt and pepper to taste
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1 Juice of 1 lime
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2 tablespoons fresh cilantro, chopped
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For the Wrap Assembly:
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1 Large whole-grain tortillas (or gluten-free if preferred)
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1 cup shredded lettuce
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1 cup diced tomatoes
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1/2 cup diced avocado
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1/2 cup vegan shredded cheese (optional)
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1 Salsa (store-bought or homemade)
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1 Hot sauce (optional)
Directions
This Spicy Mexican Black Bean Wrap is a burst of Mexican flavors in every bite. Customize the spice level to your liking, and enjoy the savory goodness of black beans, fresh veggies, and zesty salsa. Perfect for a quick and satisfying meal!
Steps
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1
Done
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Heat a large skillet over medium heat. Add a drizzle of olive oil, then add the diced red onion and jalapeño. Sauté for 2-3 minutes until softened. |
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2
Done
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Add minced garlic, ground cumin, and chili powder to the skillet. Sauté for an additional minute until fragrant. |
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3
Done
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Add the black beans and corn to the skillet. Stir well to combine. Cook for 5-7 minutes, allowing the flavors to meld and the mixture to heat through. |
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4
Done
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Remove the skillet from heat. Squeeze the juice of one lime over the black bean mixture and sprinkle with fresh cilantro. Season with salt and pepper to taste. Stir to combine. |
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5
Done
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Lay a whole-grain tortilla flat on a clean surface. |
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6
Done
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Spoon a generous portion of the black bean filling onto the center of the tortilla. |
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7
Done
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Top with shredded lettuce, diced tomatoes, diced avocado, and vegan shredded cheese (if using). |
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8
Done
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Drizzle with salsa and hot sauce for an extra kick. |
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9
Done
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Carefully fold in the sides of the tortilla and then roll it up tightly, similar to a burrito. |
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10
Done
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Slice each wrap in half diagonally and serve. |
