Corn Tortilla Wraps with Refried Black Beans and Pickled Vegetables

By AislePrompt Editorial · Published 2026-06-22 · Updated 2026-06-22

Soft homemade corn tortillas filled with creamy refried black beans and topped with tangy pickled carrots and onions for a vibrant Guatemalan street food experience. This Latin American-inspired taco and burrito recipe (vegetarian), ready in about 45 minutes, pairs masa harina, warm water, black beans, cooked for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 180 calories and feeds 6, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 2 cups masa harina
• 1 1/4 cups warm water
• 2 cups black beans, cooked
• 2 tbsp vegetable oil
• 1, minced garlic clove
• 1 large, julienned carrot
• 1 small, thinly sliced white onion
• 1/2 cup white vinegar
• 1/2 cup water (for pickling)
• 1 tbsp sugar
• 1 tsp salt

The pan we’d use for this → Best Nonstick Cookware for 2026: Top 5 Skillet Picks + Buying Guide

Instructions

1. Step 1: In a large bowl, combine 2 cups masa harina with 1 1/4 cups warm water and 1/2 tsp salt. Mix and knead until a smooth, pliable dough forms; cover with a damp cloth and rest for 20 minutes.
2. Step 2: While dough rests, prepare pickled vegetables by combining 1/2 cup white vinegar, 1/2 cup water, 1 tbsp sugar, and 1 tsp salt in a small saucepan. Bring to a simmer to dissolve sugar and salt, then pour over 1 large julienned carrot and 1 small thinly sliced white onion in a jar. Let cool and refrigerate.
3. Step 3: Heat 2 tbsp vegetable oil in a skillet over medium heat. Add 1 minced garlic clove and sauté for 30 seconds until fragrant. Add 2 cups cooked black beans and mash while cooking for 5 minutes until creamy and heated through.
4. Step 4: Divide dough into 12 equal balls. Using a tortilla press or rolling pin, flatten each ball between two sheets of parchment paper into 6-inch circles.
5. Step 5: Heat a dry skillet over medium-high heat. Cook each tortilla for 1 minute per side until lightly browned and soft.
6. Step 6: Assemble wraps by spreading 2 tbsp refried black beans on each warm tortilla and topping with pickled carrots and onions. Serve immediately.