Mexican Black Bean Wraps with Tomato Salsa and Chipotle Crema

Mexican Black Bean Wraps with Tomato Salsa and Chipotle Crema

Ready in 30 minutes Serves 4
This dish most recently appeared in My Veggie (3 Nights For 4) on Sunday, February 17, 2019.


Black Beans

  • 1 brown onion
  • 2 cans black beans
  • 1 carrot
  • 2 cloves minced garlic
  • 1 pack black bean spices
  • 1½ cups water


  • 10 wheatmeal wraps

Tomato Salsa

  • 2 tomatoes
  • ½ telegraph cucumber
  • ½ red onion

To Serve

  • ½ iceberg lettuce
  • 1 avocado
  • Juice of ½ lemon
  • 1 pack chipotle crema
  • Pinch of chilli flakes (optional)


  1. Prep beans Finely dice onion, drain beans and grate carrot. Heat a drizzle of oil in a large fry-pan on medium-high heat and cook onion for about 2 minutes, until softened. Add garlic, 1 teaspoon salt and black bean spices and cook a further 1-2 minutes, until fragrant.
  2. Finish beans Add water and beans. Bring to a simmer, reduce heat to medium and cook for about 8 minutes, until thickened. Season to taste.
  3. Warm wraps Place stack of wraps on a plate. Cover with another plate and microwave for 30-60 seconds, until heated through. Alternatively, wrap in foil and warm in 190°C oven for about 8 minutes.
  4. Prep salsa Dice tomatoes 1cm and finely dice cucumber and red onion. Toss in a bowl with a drizzle of olive oil and vinegar and season to taste. Thinly slice lettuce.
  5. Prep avocado Mash avocado with a fork in a bowl with lemon juice and season to taste.
  6. Serve wraps filled with beans, salsa, lettuce, avocado and chipotle crema. For some heat, sprinkle with chilli flakes.