These Crunchy Black Bean Ranch Wraps are quick and easy to prepare, and great for a healthy and hearty vegetarian lunch. They’re filled with black refried beans, fresh tomato, pickled onion, creamy avocado, lettuce tossed with ranch and crunchy tortilla strips. They’re packed with flavor and texture!
These Crunchy Black Bean Ranch Wraps might just be your new favorite lunch recipe. They’re loaded with tasty ingredients and the crunchy, Santa Fe-style tortilla strips deliver the perfect touch. They’re also great for packing on outdoor adventures. Let me know if you try them!
Why You’ll Love These Crunchy Black Bean Wraps!
- Easy to make – Most of the ingredients for these wraps are already fully prepped themselves, so while there’s not much cooking required, you can add any extra homemade touches that you like.
- Great texture – These black bean wraps are creamy from the refried beans and avocado, but the tortilla strips and lettuce add a really nice crunch. The tomato and pickled onions also add some nice textural elements to the wraps.
- Lots of flavor – These easy black bean wraps are anything but boring! There’s great flavor from the fresh tomato and pickled onions. I like to use seasoned tortilla strips to add extra flavor, and the ranch dressing adds a fresh kick.
Crunchy Black Bean Ranch Wrap Recipe Ingredients & Substitutions
- Black Beans – I like to use black refried beans for these wraps. You can buy canned beans, which is what I did, or you can use homemade beans. These Mexican Style Black Beans would be perfect if you have the extra time to prepare them.
- Tomato – I’ve made these wraps using both sliced tomato and pico de gallo. Pico de gallo adds lots of flavor but sliced tomatoes are great too!
- Avocado – You can either use sliced avocado or pre-mixed guacamole. Avocado adds creaminess and compliments any recipe with black beans in it.
- Lettuce – I like to use a crunchy lettuce, like romaine, for this recipe. It adds a nice texture, but also holds up better when you’re preparing the wraps ahead of time. You can also sub in a heartier green, like spinach or kale.
- Ranch – Use your favorite ranch dressing, or dip, for this recipe. You can use a regular ranch, or a dairy-free ranch dressing. If ranch isn’t your favorite, try a dressing that you enjoy more—it doesn’t even have to be creamy.
- Tortilla Strips – I like the Santa Fe-style tortilla strips found in the salad-dressing section of the grocery store. You can certainly make them yourself, and they’re probably healthier, but I was going for quick and easy with these wraps!
- Wraps – You can use a large, burrito sized flour tortilla or an extra large wrap, like I did.
How To Make Easy Black Bean Ranch Wraps
- Add the shredded lettuce to a medium sized bowl and then mix in the ranch dressing. Set aside until ready to use.
- Lay large tortilla out on a flat surface and spread about 1/4 cup of the black refried beans onto the bottom of the wrap. You want to leave a little border, so that the beans do not actually touch the edge of the wrap.
- Next, layer on the avocado slices, pico de gallo, or sliced tomatoes, tortilla strips and ranch dressed lettuce.
- Carefully, fold the sides of the wrap in and then roll it up. You can seal the wrap by placing it in a hot skillet, seam side down, with a little cooking spray, or oil until the tortilla is golden brown and the seam is sealed. Cut wrap in half and enjoy!
Recipe Frequently Asked Questions
- Make this recipe gluten free by using gluten-free wraps.
- Make this recipe vegan by using a vegan ranch dressing.
- What kind of beans are best for these wraps? I like to use black refried beans since they are easy to spread. You can use whole beans, just be careful they don’t fall out when rolling up the wraps. Regular refried pinto beans also work well—sometimes I just hanker for black beans.
- How many wraps does this recipe make? This recipe makes about 4 large wraps. You can also use smaller tortillas to make a larger amount of small wraps.
- How long do leftovers last? Wraps tend to get soggy once refrigerated, so I would suggest making only the amount you plan to eat. However, they can be refrigerated. Store in an air-tight container in the refrigerator for 3-4 days.
Have a question I didn’t answer? Ask me in the comment section below and I will get back to you ASAP.
Looking For More Hearty Vegetarian Wrap Recipes?
Roasted Sweet Potato Hummus Wraps with Honey Mustard
Black Bean Wraps with Chipotle Tahini Sauce
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Crunchy Black Bean Ranch Wraps
- Total Time: 20 minutes
- Yield: 4 1x
- Diet: Vegetarian
Description
These Crunchy Black Bean Ranch Wraps are quick and easy to prepare and great for a healthy and hearty vegetarian lunch. They’re filled with black refried beans, fresh tomato, pickled onion, creamy avocado, lettuce tossed with ranch and crunchy tortilla strips. They’re packed with flavor and texture!
Ingredients
Scale
- 4 burrito sized flour tortillas
- 1 cup black refried beans
- 1 cup pico de gallo, or large tomato for slicing
- 1 extra large avocado, sliced
- 2–3 cups shredded lettuce, I like to use romaine for this recipe
- 3–4 tablespoons ranch dressing
- 1/2 cup seasoned tortilla strips
Instructions
- Add the shredded lettuce to a medium sized bowl and then mix in the ranch dressing. Set aside until ready to use.
- Lay large tortilla out on a flat surface and spread about 1/4 cup of the black refried beans onto the bottom of the wrap. You want to leave a little border, so that the beans do not actually touch the edge of the wrap.
- Next, layer on the avocado slices, pico de gallo, or sliced tomatoes, tortilla strips and ranch dressed lettuce.
- Carefully, fold the sides of the wrap in and then roll it up. You can seal the wrap by placing it in a hot skillet, seam side down, with a little cooking spray, or oil until the tortilla is golden brown and the seam is sealed. Cut wrap in half and enjoy!
Notes
Measurement suggestions for each wrap:
- 1 large torilla
- 1/4 cup refried black beans
- 3-4 slices avocado
- 1/4 cup pico de gallo or 2 slices tomato
- 1/2 cup lettuce/ranch mixture
- 1/4 cup tortilla strips
- Prep Time: 20 mins
- Cook Time: 0 mins
- Category: Lunch, Vegetarian
- Method: No Cook
- Cuisine: Mexican Inspired
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