Vegan Mexican Black Bean Wraps

Wraps are so convenient and versatile. You can literally eat them anytime you feel like it, wether it’s for breakfast, lunch or dinner, it really doesn’t matter. And you can basically fill them with everything. However, for this particular one we are making Mexican Black Bean Wraps, using avocado, chipotle peppers, sweet potatoes and black beans as the key ingredients. These Vegan Mexican Black Bean Wraps are savoury, comforting and healthy all at the same time. Not to mention they are great for meal prep, too. Just wrap (no pun intended) them in some tinfoil and pop them in your fridge so you can have an easy meal whenever you are short on time or don’t feel like cooking. These veggie-packed wraps are a much cheaper and healthier option than ordering take-out.

Two hands holding a Mexican black bean wrap cut in half filled with black beans, spinach and sweet potato.

In all honesty, we do not eat wraps that often ourselves. Which doesn’t mean that they can’t be delicious. These Vegan Mexican Black Bean Wraps certainly are. What makes this recipe so great are the tender sweet potatoes and the creamy avocado, which works wonders together with the spicy and smokey chipotle flavour. And don’t worry, if you’re not a huge fan of spicy food you can still make and eat this. It’s really not that spicy and the avocado, pea sauce, lemon and lime make sure that the wraps are pleasant to eat. My wife is not a big fan of spicy food, but she still loves this recipe. So don’t let the spice monster scare you. We’ve got you. Now, it’s about time to wrap up (pun intended) the intro and move on with the more practical stuff.

All of the ingredients

All the ingredients for the recipe on a wooden table.
  • Whole wheat tortilla wraps – contain much more dietary fiber which makes them a healthier option compared to white tortilla wraps. The typical western diet could do with more dietary fiber, so whole wheat tortilla wraps are a good option.
  • Frozen peas – are really convenient and versatile. They cook very quickly and can be used in salads, sauces, risotto’s, pasta dishes, curries and so much more. In this particular recipe we are making an addictively delicious sauce with the peas.
  • Black beans – are very popular in Latin-American countries and cuisine. And for good reason. They have a delicious bite and are very versatile in use. They can be used in stews, soups, salads, and of course in these Vegan Mexican Black Bean Wraps!
  • Spinach – we always like to add some greens to recipes such as this one, and there’s really no easier way than just adding a layer of fresh spinach.
  • Avocado – is it even Mexican if it doesn’t have avocado? All jokes aside, we know there’s more to Mexican food than just avocados. Having said that, you really want to use the avocado for this recipe. It’s just not as good without it.

Nutritional information

For starters, black beans are a nutritional miracle. They are loaded with anti-oxidants and various vitamins and minerals. As far as macro’s go, they are high in protein and dietary fiber. Avocado provides your body with the healthy kind of fats, known as the unsaturated fats. They are more than only a good source of fat though, as avocado’s are also relatively high in dietary fiber, potassium, magnesium and vitamins such as vitamin K and E. Red bell peppers are vitamin C bombs and together with the juice of both the lemon and lime, this recipe has certainly got you covered as far as vitamin C is concerned. Sweet potatoes are full of vitamin A and also contain various B vitamins. In summary, this is another really healthy recipe. It’s not a low calorie meal, but calories are not a bad thing in and of itself. It sometimes seems as if we’ve lost track about what health really means. Calories seems to have grown into a dirty word, while it’s something we rely upon for survival. Of course, you should be mindful of the amount of calories you consume. But calories should be of little concern when you choose to eat healthy meals with lots of vegetables, legumes, whole grains and fruit. And this Vegan Mexican Black Bean Wraps recipe is most definitely a healthy meal.

A wrap cut in half filled with black beans, sweet potato and spinach lies on a plate.

Substitutions and Variations

  • Spinach – you can use any type of lettuce instead. Some finely shredded red cabbage would also be delicious!
  • Cilantro – is used to make the pea-cilantro sauce. If you can’t stand the taste of cilantro, you can use fresh mint or parsley instead.
  • Oregano – if you don’t have dried oregano, you can either choose to omit entirely or use some dried thyme or rosemary instead.
  • Sweet potatoes – this recipe also works with regular potatoes.
Two hands holding a Mexican black bean wrap cut in half.


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Two hands holding a wrap cut in half filled with black beans, spinach and sweet potato.

Vegan Mexican Black Bean Wraps

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  • Author: Sjors
  • Yield: 6 wraps 1x


These Vegan Mexican Black Bean Wraps are savoury, comforting and healthy all at the same time. Not to mention they are great for meal prep, too.



For the vegetables:

  • 4 cups (650 grams) sweet potato, cubed
  • 2 red bell peppers, thinly sliced
  • 2 tbsp olive oil
  • 2 tsp oregano
  • 1/2 tsp salt

For the black beans:

  • 2 cloves garlic, minced
  • 2 tsp ground coriander
  • 1 tsp ground cumin 
  • 1 tsp smoked paprika powder
  • 1 tsp onion powder
  • 4 chipotle chilis in adobo, minced
  • 2 tbsp tomato paste
  • 28 OZ (800 grams) canned black beans, drained and rinsed
  • 1/2 lime, juiced

For the sauce:

  • 2/3 cup (120 grams) frozen peas
  • 1 lemon, juiced
  • 1/4 tsp salt
  • 1/4 cup (15 grams) cilantro, chopped
  • 1/5 cup (50 ml) water

Wrap assembly:

  • 6 whole wheat tortilla wraps
  • 7 cups (125 grams) spinach
  • 2 avocados, peeled and thinly sliced


  1. Preheat the oven to 200 degrees celsius/392 fahrenheit
  2. Place the sweet potato and bell pepper on a baking tray and drizzle with 1 tbsp of olive oil, Italian herbs and salt. Mix well.
  3. Bake for 25 minutes.
  4. Meanwhile, heat a skillet on medium heat and add 1 tbsp of olive oil
  5. Sauté the garlic for 1/2 minutes, until fragrant. Be careful not to brown or burn. 
  6. Add spices (cumin to onion powder) and cook for 1 more minute. 
  7. Add the chilis in adobo and tomato pasta and stir until combined. Bake for 1 more minute.
  8. Add the drained and rinsed black beans and juice of 1/2 lemon. Reduce heat to low, cover with a lid and allow to heat through for 5 more minutes.
  9. In a clean skillet over medium heat, warm the wraps 1 minute per side. This will make sure the wraps are softer, thus making them easier to handle and roll. 

To make the sauce:

  1. Bring a small pot of water to a boil. Add the peas and cook for about 3/4 minutes. 
  2. Drain the peas.
  3. Add peas, juice of 1 lemon, salt, water and cilantro to a blender and blend until smooth.

Assemble the wraps:

  1. If desired, heat up the tortillas in a large pan or in the oven. 
  2. Assemble the wraps with the sauce, spinach, black bean mixture, vegetable mixture and avocado. Enjoy!

You might have some leftover beans, sauce and/or vegetables when making this recipe as you might not be able to stuff everything inside of the wraps. You can perfectly eat them as is or make a delicious sandwich with those ingredients.


Nutritional facts are estimates. If you want to be sure about the nutritional facts, be sure to check your product labels.


  • Serving Size: 1 wrap
  • Calories: 570kcal
  • Sugar: 11,5g
  • Sodium: 1g
  • Fat: 18,7g
  • Saturated Fat: 2,6g
  • Carbohydrates: 74,2g
  • Fiber: 19,2g
  • Protein: 16,2g

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