Savory Yum! Black Bean-Queso Wraps

This is a delicious, healthy spin on a quick weeknight staple: Black bean queso wraps. These come together in minutes, using pantry staples to create a satisfying vegetarian option that can satisfy even meat-loving crowds.

Known in many kitchens as a Black bean tortilla wrap recipe, these wraps blend creamy cheese with zippy salsa verde, hearty black beans, and crisp peppers for a colorful, protein-packed meal.

I’ve relied on similar wraps many busy evenings when I need something flavorful without a long ingredient list, and the panino press (or a hot skillet) makes the edges perfectly toasted every time. If you’re after a family-friendly, vegetarian-friendly lunch or dinner, this Vegetarian black bean wrap is a fantastic option you can customize with your favorite veggies or spices.

 

Why you’ll love this recipe

This Black bean queso wraps recipe delivers a well-balanced meal with plant-based protein from beans and a creamy cheesy center that kids and adults adore. The whole-wheat tortillas boost fiber, helping digestion and sustained energy, while peppers bring bright flavors and a pop of nutrition.

It’s a flexible, crowd-pleasing option that fits into the Easy black bean wrap category, and you can tailor the level of heat with the peppers or salsa verde. The wraps cook quickly in a panini press or skillet, making it an ideal solution for busy days or last-minute meal prep.

Ingredients

• ½ cup chopped red sweet pepper (adds sweetness and color)
• ¼ cup chopped poblano chile pepper (for a subtle heat) [wear gloves when handling peppers]
• 2 teaspoons neutral oil (such as canola or avocado) [use to sauté vegetables]
• ⅓ cup thinly sliced green onions
• ⅓ cup canned reduced-sodium black beans, rinsed and drained
• ⅓ cup frozen whole-kernel corn, thawed
• 2 tablespoons snipped fresh cilantro
• 1/4 teaspoon paprika
• 1/4 teaspoon garlic powder
• 2 tablespoons salsa verde
• 4 8-inch whole-wheat low-carb flour tortillas
• 1 cup shredded queso Oaxaca or Monterey Jack cheese (4 ounces)
• Nonstick cooking spray

Timing

• Prep time: 20 minutes
• Cook time: 2 to 3 minutes per batch (panini press) or 4 to 6 minutes total on skillet, depending on quantity

Step-by-Step Instructions

Step 1: In a medium skillet, cook sweet pepper and poblano pepper in hot oil over medium heat for 3 to 5 minutes until crisp-tender. Stir in green onions, paprika, and garlic powder.

Step 2: Remove from heat. Stir in black beans, corn, cilantro, and salsa verde.

Step 3: Place tortillas between paper towels; microwave 20 to 40 seconds until warm. Spoon bean mixture onto tortillas just below centers. Top with cheese.

Step 4: Fold bottom edge up over filling, then fold in the sides and roll from the bottom to form a wrap. Lightly coat outsides with cooking spray.

Step 5: Preheat a panini press. Cook wraps 2 to 3 minutes until tortillas are toasted and filling heated through (or cook in a skillet as an alternative, pressing with a heavy pan and toasting 2 to 3 minutes per side).

Nutritional Information

• Servings: 4
• Per serving (approximate):
  • Calories: 370-420
  • Fat: 12-16 g
  • Carbohydrates: 40-46 g
  • Fiber: 6-8 g
  • Protein: 12-16 g Notes: Values will vary with exact cheese type and tortilla size.

Healthier Alternatives for the Recipe

• Use low-fat or part-skim cheese to reduce fat without sacrificing creaminess.
• Swap queso Oaxaca for a reduced-fat Mexican blend and increase beans to boost protein.
• Add extra vegetables like diced tomatoes, shredded lettuce, or spinach for more fiber and micronutrients.
• Use corn tortillas for a gluten-free option (if needed) and still keep the fiber benefits.

Serving Suggestions

• Serve with a side of salsa or guacamole for dipping and extra flavor.
• Pair with a simple side salad or a light corn and avocado salsa to balance the meal.

Common Mistakes to Avoid

• Overfilling the wraps, which can cause tearing or leakage of filling.
• Not warming the tortillas enough; cold tortillas resist rolling and can crack.
• Skipping the step of toasting the exterior; it helps seal the wrap and adds texture.

Storing Tips for the Recipe

Wraps can be stored in an airtight container in the refrigerator for up to 2 days. If you have leftover filling, you can refrigerate it separately and reassemble fresh wraps when ready to eat. Reheat in a panini press or skillet until the cheese is melted and the wrap is heated through.

For longer storage, freeze assembled wraps (unbaked) for up to 1 month; bake on a sheet pan at 375°F until heated through and edges are golden. If freezing the assembled wraps, you may want to wrap each one tightly in foil to prevent freezer burn and to maintain moisture.