Chili Spiced Bean and Veggie Wraps
Spice up your meal routine with these vibrant Chili Spiced Bean and Veggie Wraps—an easy, flavor-packed recipe that's perfect for lunch, dinner, or meal prep. Loaded with tender black beans, sautéed red bell peppers, zucchini, and aromatic spices like chili powder, cumin, and smoked paprika, these wraps are a satisfying vegetarian option bursting with bold, smoky heat. With just 25 minutes from prep to plate, they’re ideal for busy weeknights. Wrapped in soft whole wheat tortillas and layered with crisp shredded lettuce, a squeeze of fresh lime juice, and optional toppings like cheddar cheese or tangy Greek yogurt, these wraps are as customizable as they are delicious. Whether you’re looking for a healthy handheld meal or a simple make-ahead option, these veggie-packed wraps deliver on taste, nutrition, and convenience.
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 medium red onion, diced
- 1 medium red bell pepper, sliced
- 1 small zucchini, sliced into thin half-moons
- 3 cloves garlic, minced
- 1 can (15 oz) black beans, drained and rinsed
- 2 teaspoons ground chili powder
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
- 1 tablespoon lime juice
- 4 large whole wheat tortillas
- 2 cups shredded lettuce
- 1 cup shredded cheddar cheese (optional)
- 0.5 cup sour cream or Greek yogurt (optional)
Instructions
Heat the olive oil in a large skillet over medium heat.
Add the diced red onion and sauté for 2-3 minutes until it begins to soften.
Add the red bell pepper and zucchini slices to the skillet and cook for 5-6 minutes, stirring occasionally, until the vegetables are tender.
Stir in the minced garlic and cook for an additional 1 minute until fragrant.
Add the black beans to the skillet along with the chili powder, cumin, smoked paprika, salt, and black pepper. Stir to combine.
Cook the mixture for 3-4 minutes, allowing the beans and spices to heat through and meld with the vegetables.
Turn off the heat and stir in the lime juice.
Warm the tortillas in a dry skillet or microwave for a few seconds to make them pliable.
Assemble each wrap by layering 1/2 cup of shredded lettuce, 1/4 of the bean and veggie mixture, and optional toppings like shredded cheddar cheese or sour cream onto a tortilla.
Roll the tortilla tightly, tucking in the sides as you go, to form a secure wrap.
Serve immediately or wrap in foil for an on-the-go meal.
Nutrition Facts
Calories |
2043 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 100.2 g | 128% | |
| Saturated Fat | 43.0 g | 215% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 180 mg | 60% | |
| Sodium | 3352 mg | 146% | |
| Total Carbohydrate | 209.0 g | 76% | |
| Dietary Fiber | 46.9 g | 168% | |
| Total Sugars | 24.2 g | ||
| Protein | 79.5 g | 159% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 1345 mg | 103% | |
| Iron | 18.7 mg | 104% | |
| Potassium | 2816 mg | 60% | |
*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.
