Description
These Black Bean Wraps are easy to make and great for weekday lunches. The beans are spiced perfectly and the chipotle tahini sauce adds lots of depth of flavor. Serve with a side of chips or fries for a complete meal. These vegan black bean wraps will become your new go to lunch recipe!
Ingredients
Scale
- 2 teaspoon olive oil
- 1/2 cup diced white onion
- 3/4 cup diced red bell pepper
- 2–3 cloves garlic, minced
- 2 tablespoons diced jalapeno pepper, or more if desired
- 2 (15 oz) cans black beans, drained with the liquid reserved
- 1 1/2 teaspoons cumin
- 1 teaspoon paprika
- 1 teaspoon chili powder
- 1 teaspoon granulated garlic
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 4–6 Large wraps or tortillas
- Additional Topping – Lettuce, tomato, onion, jalapeno, hot sauce, cheese, salsa, guacamole, black olives, etc…
Chipotle Tahini Sauce
- 1/2 cup tahini
- Chipotle peppers in adobo sauce – you can use however much you like. I chopped up the peppers and added both the peppers and some of the sauce to the tahini. I probably added about 1/4 cup.
- 1/3 cup fresh lime juice, about two large limes
- 1/2 teaspoon granulated garlic
- 1/2 teaspoon salt, or more if needed
- Room temperature water, as much as needed. I used about 1/4 cup, but it will depend on the texture of your tahini.
Instructions
- Make sure to reserve about 1/2 cup of the liquid from the black bean cans when you drain them. Heat a large pan over medium heat and add olive oil, onion and red pepper. Mix together and cook until softened, 4-5 minutes. Next, add in the garlic and jalapeños and cook for another two minutes.
- Add in the black beans, spices and salt and pepper. Mix together well and then add in about 1/2 cup of the reserved bean liquid. Mix again and allow to cook for about 5 minutes, or until most of the liquid has been absorbed. Let beans cool.
- Make the tahini sauce. To a medium sized bowl, add the tahini, lime juice, chipotle peppers and salt. Whisk together and add in some room temperature water, a tablespoon at a time, until desired thickness is reached. I used about 1/4 cup of water for mine.
- Assemble your wraps. You can add any ingredients you like to these black bean wraps. I like to warm my wrap a little bit to make it easier to roll up. Add a couple scoops of the black bean mixture to the bottom of the wrap. Top with mashed avocado, tomato slices, greens and a few spoonfuls of the chipotle tahini sauce.
- Carefully roll wrap up. You can put it in a hot pan with some oil for a minute to help seal the bottom of the wrap, if desired. Cut wrap in half and enjoy! The wraps can also be dipped into the tahini sauce as you eat them 🙂
Notes
Recipe makes about 4 large wraps.
- Prep Time: 15 minutes
- Cook Time: 15 mins
- Category: Lunch, Vegan
- Method: Stovetop
- Cuisine: Mexican Inspired
