Lime-Cilantro Black Bean Wraps with Avocado Crema

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-06-16 · Updated 2026-06-16

Vibrant black bean wraps filled with fresh veggies and topped with a tangy avocado crema, ideal for quick, portable lunches. This mexican-inspired sandwiches & wraps (vegetarian) ready in about 20 minutes pairs large flour tortillas, drained and rinsed canned black beans, medium, diced red bell pepper for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 calories and feeds 4, 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

• 4 large flour tortillas
• 1 1/2 cups, drained and rinsed canned black beans
• 1 medium, diced red bell pepper
• 1 cup, fresh or thawed frozen corn kernels
• 1 cup shredded red cabbage
• 1/2 cup, chopped fresh cilantro leaves
• 3 tbsp, divided lime juice
• 1 large, peeled and pitted avocado
• 1/2 cup plain Greek yogurt
• 1 small, minced garlic clove
• 1/2 tsp ground cumin
• 1 tsp, divided salt
• 1/4 tsp black pepper
• 1 tbsp olive oil

Instructions

1. Step 1: In a medium bowl, combine 1 1/2 cups drained black beans, 1 diced medium red bell pepper, 1 cup corn kernels, 1 cup shredded red cabbage, and 1/2 cup chopped fresh cilantro. Drizzle with 2 tbsp lime juice, 1 tbsp olive oil, 1/2 tsp salt, and 1/4 tsp black pepper. Toss gently to combine.
2. Step 2: In a blender or food processor, combine 1 large peeled avocado, 1/2 cup plain Greek yogurt, 1 minced small garlic clove, 1 tbsp lime juice, 1/2 tsp ground cumin, and 1/2 tsp salt. Blend until smooth and creamy to make the avocado crema.
3. Step 3: Warm 4 large flour tortillas in a dry skillet over medium heat for 20 seconds per side until pliable.
4. Step 4: Spread about 3 tbsp avocado crema evenly down the center of each tortilla. Spoon the black bean and vegetable mixture over the crema, dividing evenly among wraps.
5. Step 5: Fold the sides of each tortilla in, then roll tightly from the bottom up to enclose the filling. Slice each wrap in half diagonally and serve immediately or wrap in foil for a portable picnic lunch.