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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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