5 from 6 votes
Smoky Black Beans, Parsley Chimichurri, Spinach Wraps.
Looking for a healthy vegan wrap recipe? Try my vegan smoky black bean wraps with spinach & chimichurri. These quick and easy vegetarian wraps are packed with plant-based protein, tasty, filling and make a great meatless lunch or dinner! They can easily be made gluten-free. Allergy Information: free of dairy, egg, corn, soy, yeast, and nuts.
Prep Time
10 mins
Cook Time
18 mins
Total Time
28 mins
Servings:
3
- 4 wraps
Calories:
42505 kcal
Course:
Main Course, Lunch
Cuisine:
American
Ingredients
Smoky Black beans:
- 2 teaspoons neutral cooking oil generic cooking oil
- 1 can black beans 15 oz
- 1/4 cup onion red, chopped
- 1/4 cup green bell pepper chopped
- 2 cloves garlic minced
- 1/2 teaspoon cumin powder
- 1/2 teaspoon chipotle chili powder or to taste
- 1/2 teaspoon smoked paprika
- 3/4 teaspoon salt or to taste
- 1 tomato chopped, medium
- 1/2 zucchini chopped small or other quick cooking squash
- liquid smoke optional, a generous dash
Other fillings:
- 1 x chimichurri recipe see notes
- tortillas 1 per person
- baby spinach about 2 cups
- red bell pepper 1-2, thinly sliced
- cheddar cheese shreds optional, Daiya brand, or pepper jack
Instructions
Smoky Black Beans:
- In a pan, add oil and heat on medium. Add onion, garlic, bell pepper and cook for 6-8 minutes until onion is translucent. Add the spices, black beans, zucchini, tomato, salt, and liquid smoke. Mix well. Cover and cook on low-medium heat for 8-10 minutes. Taste and adjust salt and spice.
Cup of Yum
Wrap:
- Warm the tortilla. Spread a generous amount of parsley chimichurri on it (see notes for the recipe). Add the warm Smoky black beans, then some Daiya cheddar cheese. Top with thinly sliced red bell pepper, and baby spinach. Sprinkle with salt, pepper and some more chimichurri. Wrap and serve.
Notes
- Parsley chimichurri:
- I made a half batch of this chimichurri recipe with a Tablespoon of olive oil, and apple cider vinegar.
- Tips:
- For an Indian touch, you can use cilantro mint chutney instead of chimichurri. This will make the vegan wrap a bit spicy.
- For an Indian touch, you can use cilantro mint chutney instead of chimichurri. This will make the vegan wrap a bit spicy.
- Don't like spinach? Use arugula instead or pick your favorite leafy green.
- Make these vegan wraps gluten-free by using gluten-free almond flour wraps.
- To lower the calories, you can skip the tortilla and turn these into collard wraps or iceberg lettuce wraps.
Nutrition Information
Calories
425.05kcal
(21%)
Carbohydrates
62.55g
(21%)
Protein
17.82g
(36%)
Fat
12.08g
(19%)
Saturated Fat
2.71g
(14%)
Cholesterol
0.4mg
(0%)
Sodium
1051.52mg
(44%)
Potassium
912.23mg
(19%)
Fiber
16.15g
(65%)
Sugar
6g
(12%)
Vitamin A
2897.45IU
(58%)
Vitamin C
76.52mg
(85%)
Calcium
115.25mg
(12%)
Iron
5.19mg
(29%)
Nutrition Facts
Serving: 3 - 4 wraps
Amount Per Serving
Calories 42505
% Daily Value*
| Calories | 425.05kcal | 21% |
| Carbohydrates | 62.55g | 21% |
| Protein | 17.82g | 36% |
| Fat | 12.08g | 19% |
| Saturated Fat | 2.71g | 14% |
| Cholesterol | 0.4mg | 0% |
| Sodium | 1051.52mg | 44% |
| Potassium | 912.23mg | 19% |
| Fiber | 16.15g | 65% |
| Sugar | 6g | 12% |
| Vitamin A | 2897.45IU | 58% |
| Vitamin C | 76.52mg | 85% |
| Calcium | 115.25mg | 12% |
| Iron | 5.19mg | 29% |
* Percent Daily Values are based on a 2,000 calorie diet.