Save A fun, customizable baked tortilla wrap filled with creamy beans and melty cheese—perfect for a quick, satisfying meal or snack.
I first tried this tortilla wrap hack when searching for a unique lunch that everyone in my house could customize. We had a blast mixing and matching veggies and cheeses, making each wrap a little different but equally delicious.
Ingredients
- Flour tortillas: 4 large
- Black beans: 1 1/2 cups canned, drained and rinsed
- Cheddar cheese: 1 cup, shredded
- Monterey Jack cheese: 1/2 cup, shredded
- Corn kernels: 1/2 cup (fresh, frozen, or canned)
- Red bell pepper: 1/2 cup, diced
- Red onion: 1/4 cup, finely chopped
- Ground cumin: 1 tsp
- Smoked paprika: 1 tsp
- Chili powder: 1/2 tsp
- Garlic powder: 1/2 tsp
- Salt and pepper: To taste
- Cilantro: 1/4 cup, chopped (optional)
- Salsa: 1/2 cup (optional)
- Sour cream: 1/4 cup (optional)
- Avocado: 1, sliced (optional)
Instructions
- Prep Oven and Pan:
- Preheat the oven to 400°F (200°C). Line a sheet pan with parchment paper.
- Mix Filling:
- In a bowl, combine black beans, corn, bell pepper, red onion, cumin, smoked paprika, chili powder, garlic powder, salt, and pepper. Toss to mix.
- Cut Tortillas:
- Place a tortilla on a flat surface. Using a knife, make a single cut from the center to the edge.
- Fill Tortilla Quarters:
- Mentally divide the tortilla into four. Add bean mixture to one, cheddar cheese to another, Monterey Jack to a third, and toppings to the fourth if using.
- Fold Wrap:
- Starting at the cut, fold each quarter over the next, forming a layered triangle.
- Repeat:
- Repeat folding with remaining tortillas and fillings.
- Arrange and Bake:
- Place wraps on prepared pan. Lightly brush with oil or spray. Bake 15–20 minutes, flipping halfway, until crisp.
- Serve:
- Serve hot with salsa, sour cream, avocado, and cilantro if desired.
Save My kids love helping assemble these wraps and competing for the crispiest one. It's become a regular at our family game nights.
Required Tools
For this recipe you'll need a sheet pan, parchment paper, mixing bowl, knife, and spatula for flipping.
Nutritional Information
Each wrap (without toppings) packs 355 calories, 13 g total fat, 46 g carbohydrates, and 14 g protein.
Notes
Swap black beans for pinto or refried beans. Add pickled jalapeños or cooked meat for variation.
Save With simple prep and plenty of mix-and-match options, these wraps are sure to brighten up any lunch or snack time.
Recipe Guide
- → Can I use different beans in the filling?
Yes, pinto or refried beans can replace black beans for variation without altering the texture much.
- → What cheeses work best in this wrap?
Cheddar and Monterey Jack cheeses melt well and provide a creamy, flavorful filling but feel free to use your preferred melty cheeses.
- → How do I keep the wraps crispy after baking?
Lightly brushing or spraying the wraps with oil before baking helps achieve a crispy, golden exterior.
- → Can this dish be made spicier?
Yes, adding pickled jalapeños or hot sauce to the filling or as a topping will boost the heat level.
- → Are there suitable toppings to enhance flavor?
Salsa, sour cream, sliced avocado, and fresh cilantro are great options to complement the baked wrap.