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Spinach Black Bean Wraps

Close-up of golden-brown spinach black bean wraps, cut in half, revealing a cheesy spinach filling.
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Quick and cheesy spinach and black bean wraps, folded neatly and crisped in a pan or air fryer. Perfect for meal prep and easy lunches.

Ingredients

Scale
  • 8 large spinach tortillas
  • 1 (15 ounce) can black beans, rinsed and drained
  • 1 cup frozen chopped spinach, thawed and squeezed dry
  • 1 cup shredded cheddar cheese
  • 1/2 cup salsa
  • 1/4 cup chopped onion
  • 1/4 cup chopped bell pepper
  • 1 teaspoon chili powder
  • 1/2 teaspoon cumin
  • Salt and pepper to taste
  • 1 tablespoon olive oil (for pan-frying, optional)

Instructions

  1. In a medium bowl, combine black beans, spinach, cheddar cheese, salsa, onion, bell pepper, chili powder, cumin, salt, and pepper. Mix well.
  2. Lay out the spinach tortillas. Spoon about 1/2 cup of the bean mixture onto the center of each tortilla.
  3. Fold the sides of the tortilla inward, then fold the bottom edge up and over the filling. Roll tightly to create a sealed wrap.
  4. To cook, heat olive oil in a non-stick skillet over medium heat. Place wraps seam-side down and cook for 2-3 minutes per side, until golden brown and crispy. Alternatively, cook in an air fryer at 375°F (190°C) for 5-7 minutes, flipping halfway through, until golden and heated through.

Notes

  • For meal prep, let the wraps cool completely before storing them in an airtight container in the refrigerator for up to 3 days. Reheat in a skillet, oven, or air fryer.
  • These wraps can also be frozen for longer storage. Wrap individually in plastic wrap and then place in a freezer bag. Thaw overnight in the refrigerator before reheating.
  • Ensure the spinach is well-drained to prevent soggy wraps.
  • Adjust the amount of salsa and seasonings to your preference.

Nutrition

Find it online: https://gourmetgaze.com/spinach-black-bean-wraps/