Black Bean Chili and Rice Wraps
Savor the bold flavors of these Black Bean Chili and Rice Wraps—a wholesome and satisfying meal perfect for lunch or dinner. This recipe combines tender black beans simmered with tomatoes, aromatic spices like chili powder, cumin, and paprika, and hearty cooked rice, all wrapped in soft flour tortillas. Ready in just 40 minutes, these wraps are quick, customizable, and full of plant-based goodness, with optional toppings like shredded cheddar cheese, sour cream, and fresh cilantro to suit your taste. Whether you're looking for a vegetarian-friendly option or a hearty family meal, these wraps deliver a blend of creamy, zesty, and smoky flavors in every bite!
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 medium yellow onion, diced
- 3 garlic cloves, minced
- 1 medium red bell pepper, diced
- 15 ounces (1 can) black beans, rinsed and drained
- 14.5 ounces (1 can) diced tomatoes, undrained
- 2 tablespoons tomato paste
- 2 teaspoons chili powder
- 1 teaspoon ground cumin
- 1 teaspoon paprika
- 0.75 teaspoon salt
- 2 cups cooked white or brown rice
- 6 large flour tortillas
- 1 cup shredded cheddar cheese (optional)
- 0.5 cup sour cream (optional)
- 0.25 cup fresh cilantro, chopped (optional)
- 1 tablespoon hot sauce (optional)
Instructions
Heat the olive oil in a large skillet or saucepan over medium heat.
Add the diced onion and cook for 3-4 minutes until softened.
Stir in the minced garlic and cook for an additional 1 minute until fragrant.
Add the diced red bell pepper and cook for another 2-3 minutes, stirring occasionally.
Stir in the black beans, diced tomatoes (with liquid), and tomato paste.
Add the chili powder, ground cumin, paprika, and salt, and mix well to combine.
Simmer the mixture on low heat for 10-15 minutes, stirring occasionally, until thickened and flavors are well blended.
Warm the tortillas by heating them in a dry skillet for 20-30 seconds on each side or wrapping them in foil and placing them in a warm oven for 5 minutes.
Assemble the wraps: Start by placing a scoop of cooked rice in the center of each tortilla, followed by a generous spoonful of the black bean chili.
Top with shredded cheddar cheese, a dollop of sour cream, a sprinkle of cilantro, and a dash of hot sauce, if desired.
Fold the sides of the tortilla inward, then roll it up from the bottom to create a wrap.
Serve the wraps warm and enjoy!
Nutrition Facts
Calories |
1435 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 23.4 g | 30% | |
| Saturated Fat | 9.6 g | 48% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 30 mg | 10% | |
| Sodium | 974 mg | 42% | |
| Total Carbohydrate | 232.5 g | 85% | |
| Dietary Fiber | 66.0 g | 236% | |
| Total Sugars | 8.3 g | ||
| Protein | 77.0 g | 154% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 443 mg | 34% | |
| Iron | 19.3 mg | 107% | |
| Potassium | 3014 mg | 64% | |
*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.
