Black Bean Wraps with Chipotle Tahini Sauce

These Black Bean Wraps are easy to make and great for weekday lunches. The beans are spiced perfectly and the chipotle-tahini sauce adds a 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!

Black Bean Tacos with Chipotle Tahini Recipe Ingredients

• Black Beans – I used two cans of black beans. Refried or home-cooked black beans are also great.
• Onion and Garlic – Onion and garlic add lots of flavor to the black beans. If you don’t have fresh, you use dried.
• Bell Pepper and Jalapeno – I used red bell pepper and a couple of Tablespoons of diced jalapeño, but any kind of pepper can be used.
• Spices – I flavored the black beans with cumin, paprika, chili powder, garlic, dried oregano, salt, and pepper.
• Chipotle Tahini Sauce – This sauce uses tahini, chipotle peppers, fresh lime juice, granulated garlic, salt, and water. It’s really quick and easy to whip up. The amount of chipotle peppers you add is totally up to you. Chipotle can be a little spicy sometimes, so make sure to taste it before you add more.
• Wraps – I used extra-large spinach tortillas for my wraps. You can use any kind of tortillas you like, though. If your tortillas aren’t large enough to wrap, you could even make a burrito or taco out of this recipe.
• Optional Fillings – I added smashed avocado, tomato, and lettuce to my wraps. You can add any toppings you want, though. Other suggestions are jalapeños, chopped onion, cheese, black olives, etc.

How To Make Easy Vegan Black Bean Wraps

1. 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 the garlic and jalapeños and cook for another two minutes.
2. Add the black beans, spices, salt, and pepper. Mix together well, and then add 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 the beans cool.
3. Make the tahini sauce. Add the tahini, lime juice, chipotle peppers, and salt to a medium-sized bowl. Whisk together and add some room-temperature water, a tablespoon at a time, until the desired thickness is reached. I used about 1/4 cup of water for mine.
4. Assemble your wraps. You can add any ingredients you like to these black bean wraps. I like to warm my wrap 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.  
5. Carefully roll up the wrap. If desired, you can put it in a hot pan with some oil for a minute to help seal the bottom of the wrap. Cut the wrap in half and enjoy! They can be dipped into the tahini sauce as you eat them.

Black Bean Wrap Frequently Asked Questions

• Are these wraps vegan? Yes! The avocado and chipotle tahini add a nice creaminess.
• Can these black bean wraps be made gluten-free? Yes, just use gluten-free tortillas. You will probably have to soften the tortilla in the microwave or stovetop to roll it easily.
• Can these be made ahead of time? They can be made in advance, but if you make them too many days in advance, the tortilla may get soggy, and the lettuce may spoil. A couple of hours should be fine, though!
• What is the best way to store leftovers? I suggest storing the bean mixture and the tahini mixture separately, both in airtight containers in the refrigerator. You can make a single wrap each morning or all at once.

Do you have a question I didn’t answer? Ask me in the comment section below, and I will respond as soon as possible.

Looking For More Easy Vegetarian Lunch Recipes?

Roasted Vegetable Hummus Wraps with Feta

Chickpea Salad Melts (Vegetarian “Tuna” Melts”)

Greek Salad Sandwiches with Hummus

Balsamic Sweet Pepper and Boursin Sandwiches

Curried Egg and Chickpea Salad Sandwiches

Black Bean Wraps with Chipotle Tahini Sauce

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• Author: She Likes Food
• Total Time: 30 minutes
• Yield: 4-6 1x
• Diet: Vegan

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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!

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Ingredients

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• 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.

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Instructions

1. 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.
2. 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.
3. 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.
4. 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.
5. 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

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