Black Bean Chili and Rice Wraps Recipe - Vegetarian Times

Black Bean Chili and Rice Wraps


This makes a hearty and delicious dinner wrap. For a lighter and more streamlined versionor if you have no cooked rice on handyou can replace the rice with chunks of avocado.

  • 5Servings


  • 1 1/2 tsp. chili powder
  • 1 tsp. cumin
  • 1 tsp. dried oregano
  • 1/2 tsp. ground coriander
  • 1 cup canned crushed tomatoes in puree
  • 15-oz. can black beans, drained and rinsed
  • 1/4 tsp. salt
  • 1/4 tsp. freshly ground pepper
  • 5 (9- to 10-inch) flour tortillas
  • 2 cups cooked rice, warmed
  • 2 medium tomatoes, diced
  • 1 cup shredded cheddar or Monterey Jack cheese (4 oz.)
  • 1/4 cup finely chopped red onion
  • 1 medium clove garlic, minced
  • 1 Tbs. olive or vegetable oil
  • 1 medium yellow onion, finely chopped
  • 1/2 medium green bell pepper, finely diced


In large nonstick skillet, heat oil over medium heat. Add yellow onion and bell pepper and cook, stirring occasionally, until onion is translucent, about 5 minutes. (Do not brown.)

Add garlic, chili powder, cumin, oregano and coriander and cook, stirring, 1 minute. Stir in canned tomatoes, beans, salt and pepper. Reduce heat to medium-low and simmer until most of liquid has evaporated, stirring occasionally, about 5 minutes. Remove from heat.

In large skillet, warm each tortilla over medium heat just until soft and flexible, about 1 minute per side. Spoon row of chili down center of each tortilla. Top with rice, then diced tomatoes, shredded cheese and red onion, dividing equally. Fold bottom end of tortilla partially over filling, then roll into a bundle and serve.

Nutrition Information

  • Calories: 518
  • Carbohydrate Content: 78 g
  • Cholesterol Content: 20 mg
  • Fat Content: 14 g
  • Fiber Content: 9 g
  • Protein Content: 19 g
  • Saturated Fat Content: 6 g
  • Sodium Content: 587 mg