Corn Tortilla Wraps with Refried Black Beans and Pickled Vegetables
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 tacos & burritos (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
Instructions
- 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.
- 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.
- 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.
- 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.
- Step 5: Heat a dry skillet over medium-high heat. Cook each tortilla for 1 minute per side until lightly browned and soft.
- Step 6: Assemble wraps by spreading 2 tbsp refried black beans on each warm tortilla and topping with pickled carrots and onions. Serve immediately.
Equipment for this recipe
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Frequently asked questions
How long does Corn Tortilla Wraps with Refried Black Beans and Pickled Vegetables take to make?
Total time is about 45 minutes (30 min prep + 15 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Corn Tortilla Wraps with Refried Black Beans and Pickled Vegetables?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep masa harina from drying out.
Can I substitute ingredients in Corn Tortilla Wraps with Refried Black Beans and Pickled Vegetables?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Corn Tortilla Wraps with Refried Black Beans and Pickled Vegetables for a different number of people?
The recipe is written for 6 servings. Multiply each ingredient by (your serving target / 6). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
Is Corn Tortilla Wraps with Refried Black Beans and Pickled Vegetables vegetarian?
Yes — this recipe is tagged vegetarian based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
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