Black Bean and Poblano Tortilla Wraps
Elevate your weeknight meals with these bold and vibrant Black Bean and Poblano Tortilla Wraps, a satisfying fusion of smoky, creamy, and zesty flavors. Roasted poblano peppers bring a mild smokiness, while seasoned black beans enriched with cumin and smoked paprika add hearty protein and spice. A tangy Greek yogurt-lime sauce ties it all together, complementing crisp shredded lettuce, juicy cherry tomatoes, and melted cheddar cheese for a colorful, texture-packed filling. These easy-to-make wraps are ready in just 30 minutes, making them perfect for busy weeknights or casual lunches. Plus, they’re customizable—add a splash of hot sauce for extra heat or your favorite veggies for a personal twist. Serve them warm and watch them disappear! Perfect for fans of Tex-Mex cuisine and quick, flavorful recipes.
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Recipe Information
Ingredients
- 2 whole Poblano peppers
- 1 can (15 oz) Black beans (canned, drained and rinsed)
- 2 tablespoons Olive oil
- 2 cloves Garlic (minced)
- 1 teaspoon Ground cumin
- 1 teaspoon Smoked paprika
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
- 4 pieces Flour tortillas (large)
- 2 cups Shredded lettuce
- 1 cup Cherry tomatoes (quartered)
- 0.5 cup Red onion (thinly sliced)
- 1 cup Shredded cheddar cheese
- 0.5 cup Greek yogurt
- 1 whole Lime (juiced)
- 2 tablespoons Cilantro (chopped)
- to taste Hot sauce (optional)
Instructions
Preheat the oven to 450°F (230°C). Place the poblano peppers on a baking sheet and roast them in the oven for 10-12 minutes, turning them halfway through, until the skin is blistered and charred. Remove them from the oven and cover them with a clean kitchen towel for 5 minutes to allow them to steam.
While the peppers cool, heat 1 tablespoon of olive oil in a skillet over medium heat. Add the minced garlic and sauté for 1 minute until fragrant.
Stir in the black beans, ground cumin, smoked paprika, salt, and black pepper. Cook for 3-4 minutes, mashing some of the beans with the back of a spoon for a slightly creamy texture. Remove from heat and set aside.
Peel the charred skin off the poblano peppers, remove the seeds, and slice them into thin strips.
In a small bowl, mix together the Greek yogurt, lime juice, and chopped cilantro to create the yogurt-lime sauce. Adjust salt to taste and stir well. Add hot sauce if desired.
Warm the flour tortillas in a dry skillet or microwave for a few seconds to make them more pliable.
Assemble the wraps: Spread a spoonful of the yogurt-lime sauce onto a tortilla. Add a layer of shredded lettuce, a few strips of roasted poblano, a scoop of seasoned black beans, cherry tomatoes, red onion, and shredded cheddar cheese.
Fold in the sides of the tortilla and roll it up tightly into a wrap. Repeat with the remaining tortillas and fillings.
Serve immediately with extra yogurt-lime sauce on the side. Enjoy!
Nutrition Facts
Calories |
1436 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 48.1 g | 62% | |
| Saturated Fat | 9.3 g | 46% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 4 mg | 1% | |
| Sodium | 3385 mg | 147% | |
| Total Carbohydrate | 200.6 g | 73% | |
| Dietary Fiber | 36.8 g | 131% | |
| Total Sugars | 23.1 g | ||
| Protein | 54.3 g | 109% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 550 mg | 42% | |
| Iron | 17.4 mg | 97% | |
| Potassium | 2322 mg | 49% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
