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–+ servings
a healthy vegan wrap cut in half revealing a black bean and spinach filling
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5 from 2 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 Time10 minutes
Cook Time18 minutes
Total Time28 minutes
Course: lunch, Main Course
Cuisine: American
Keyword: healthy vegan wrap, vegan wrap recipe, wraps with black beans
Servings: 3 - 4 wraps
Author: Vegan Richa

Ingredients

Smoky Black beans:

  • 2 teaspoons oil
  • 1 can black beans 15 oz
  • 1/4 cup chopped red onion
  • 1/4 cup chopped green bell pepper
  • 2 cloves garlic minced
  • 1/2 teaspoon cumin powder
  • 1/2 teaspoon chipotle chili pepper powder or to taste
  • 1/2 teaspoon smoked paprika
  • 3/4 teaspoon salt or to taste
  • 1 medium tomato chopped
  • 1/2 Zucchini chopped small or other quick cooking squash
  • a generous dash of liquid smoke optional

Other fillings:

  • 1 x chimichurri recipe see notes
  • Tortillas 1 per person
  • Baby Spinach about 2 cups
  • Red bell pepper thinly sliced 1-2
  • Daiya Cheddar or pepper jack shreds optional
US Customary - Metric

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.

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. 
  • 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

Calories: 425.05kcal | Carbohydrates: 62.55g | Protein: 17.82g | Fat: 12.08g | Saturated Fat: 2.71g | Cholesterol: 0.4mg | Sodium: 1051.52mg | Potassium: 912.23mg | Fiber: 16.15g | Sugar: 6g | Vitamin A: 2897.45IU | Vitamin C: 76.52mg | Calcium: 115.25mg | Iron: 5.19mg