Looking for a healthy vegan wrap recipe? Try my vegan smoky black bean wraps with spinach & chimichurri. These quick and easy vegetarian wraps are packed with plant-based protein, tasty, filling and make a great meatless lunch or dinner! They can easily be made gluten-free.
Just a few more days of Vegan Month of food to go. Then life will hopefully go back to normal. Or so methinks.
Till then, let’s make more delicious and healthy vegan wrap recipes.
Why you will love this healthy Vegan Wrap recipe:
These vegan wraps really pack a punch! Healthy protein-packed black beans get a smoke-over with smoked paprika and liquid smoke.
This vegan wrap recipe is perfect for getting rid of bits and bobs in your veggie drawer. I added some zucchini that was sitting sadly in the refrigerator. Use any other squash, raw or roasted. Some crunchy red bell pepper, baby spinach and a good load of flat-leaf Parsley Chimichurri complete this healthy meatless wrap recipe.
My Vegan Black Bean wraps provide you with the perfect combination of fiber-rich vegetables and plant-based protein to keep you full for hours! Make these babies part of your healthy meal prep routine and pack them for your weekday lunch!
Ingredients for making this Vegan Wrap recipe:
- black beans: they are packed with protein, filling, good for your heart AND also good for your budget. One of my favorite sources of plant-based protein!
- spinach: one of the most nutrient-dense foods on the planet! An excellent source of vitamins and minerals, including vitamin K, A and C, manganese, magnesium, iron, calcium, potassium, folate and much more.
- spices: the vegan wrap filling gets a savory flavor boost thanks to a fragrant mix of cumin, chipotle chili powder, and smoked paprika combined with liquid smoke.
- vegan cheese: I used shredded vegan cheddar cheese for this recipe but you can use your favorite dairy-free cheese.
Tips and substitutions for this vegan black bean wrap:
- For an Indian touch, you can use cilantro mint chutney instead of chimichurri. This will make the vegan wrap a bit spicier than the chimichurri would.
- Don’t like spinach? Use arugula instead or pick your favorite leafy green.
- Make these vegan wraps gluten-free by using gluten-free almond flour wraps.
- To lower the calories, you can skip the tortilla and turn these into collard wraps or iceberg lettuce wraps.
- If you don’t have all the individual spices, you could use a pre-made taco seasoning for the black bean filling. Just make sure to check the list of ingredients for unwanted additives.
How to make this healthy vegan wrap recipe – step by step:
1. Make the smoky black beans. In a pan, heat oil, add onions, bell pepper, chili, and garlic. Cook until translucent. Add spices and mix.
2. Add black beans, zucchini, tomato, and salt. Mix and cook for 10 minutes.
3. Blend up the chimichurri using this chimichurri recipe.
4. Warm the tortilla. Spread some chimichurri on top of the tortilla. Top with black beans, then shredded vegan cheddar or other non-dairy cheese of choice.
5. Top with thinly sliced red bell pepper and spinach and more chimichurri.
6. Wrap and serve.
Can this vegan wrap recipe be made in advance?
Yes, you should be able to make these in advance as part of your healthy vegan meal prep. They store well in the fridge though the spinach leaves might wilt a bit. Don’t cut the wraps and cover each whole wrap with plastic wrap or place in a zip-seal bag.
More vegan wraps on my blog:
- Samosa Wraps
- Cauliflower Sweet Potato Wraps
- Spicy Korean Gochujang Lettuce Wraps
- Jamaican Jerk Jackfruit Wraps
Smoky Black Beans, Parsley Chimichurri, Spinach Wraps.
Ingredients
Smoky Black beans:
- 2 teaspoons oil
- 1 can (15 ounces) black beans 15 oz
- 1/4 cup (1.41 oz) chopped red onion
- 1/4 cup (1.31 oz) chopped green bell pepper
- 2 cloves garlic minced
- 1/2 teaspoon cumin powder
- 1/2 teaspoon chipotle chili pepper powder or to taste
- 1/2 teaspoon smoked paprika
- 3/4 teaspoon salt or to taste
- 1 medium tomato chopped
- 1/2 (200 g ) Zucchini chopped small or other quick cooking squash
- a generous dash of liquid smoke optional
Other fillings:
- 1 x chimichurri recipe see notes
- Tortillas 1 per person
- Baby Spinach about 2 cups
- Red bell pepper thinly sliced 1-2
- Daiya Cheddar or pepper jack shreds optional
Instructions
Smoky Black Beans:
- In a pan, add oil and heat on medium. Add onion, garlic, bell pepper and cook for 6-8 minutes until onion is translucent. Add the spices, black beans, zucchini, tomato, salt, and liquid smoke. Mix well. Cover and cook on low-medium heat for 8-10 minutes. Taste and adjust salt and spice.
Wrap:
- Warm the tortilla. Spread a generous amount of parsley chimichurri on it (see notes for the recipe). Add the warm Smoky black beans, then some Daiya cheddar cheese. Top with thinly sliced red bell pepper, and baby spinach. Sprinkle with salt, pepper and some more chimichurri. Wrap and serve.
Notes
- For an Indian touch, you can use cilantro mint chutney instead of chimichurri. This will make the vegan wrap a bit spicy.
- Don't like spinach? Use arugula instead or pick your favorite leafy green.
- Make these vegan wraps gluten-free by using gluten-free almond flour wraps.
- To lower the calories, you can skip the tortilla and turn these into collard wraps or iceberg lettuce wraps.
Nutrition
Editor’s Note: This post was originally published in September 2013 and has been updated for accuracy and comprehensiveness in November 2019.
These wraps are being shared at Allergy Free Wednesdays, Slightly Indugent Tuesdays, Rickis wellness weekend.
Whats even more fun is the amount of protein in these black beans! Now, where do we get our protein…
Infographic by Peta.
Vegan Sources of Protein:
Other Hot Vegan news:
Did ya know that West Hollywood has now banned Fur. As of this week, West Hollywood is the first city in the US to ban fur. Stores can no longer sell, trade, or distribute it. Super Awesomeness! Also, in other news, check out Ashlee dishing out fall Vegan fashion on Good Day Chicago tv show.
Yay for cruelty-free clothing.
Shannon says
September 25, 2013 at 1:02 amThis wrap look so good!
Richa says
September 25, 2013 at 5:59 amThank you Shannon!
Cadry says
September 25, 2013 at 1:20 amThe wrap looks divine! Do you have a cilantro chutney recipe you’d recommend or one on your blog? I typically am not a huge fan of mint, but I always like cilantro chutney in restaurants. Do you think the mint is pretty standard? Maybe I just don’t notice it. That’s such awesome news about the fur ban!
Richa says
September 25, 2013 at 6:01 amI just blend up a bunch of cilantro with stems, either half an apple or a tomato, salt, cumin, green or dry red chili pepper, lemon juice, and garlic or ginger. Depends on what I am going to serve it with. Usually ginger for most purposes.
Richa says
September 25, 2013 at 6:01 amThis comment has been removed by the author.
Abby Bean says
September 25, 2013 at 1:22 pmEverything about this recipe sounds great, but a special thanks for the parsley chimichurri sauce…I have a fine and beautiful bunch of parsley in my fridge that previously had no purpose!
Richa says
September 26, 2013 at 5:19 pmYes, the parsley bunch in my refrigerator had been looking for a purpose too and found one.
acookinthemaking says
September 25, 2013 at 4:26 pmLove the addition of chimichurri! Also, great news about West Hollywood, I hadn’t heard that!
Richa says
September 26, 2013 at 5:19 pmYes, totally so cool that they banned fur.
veganmiam.com says
September 26, 2013 at 3:02 pmYay for chimichurri – it’s one of the most popular condiments here in Buenos Aires! Your wrap looks incredibly mouthwatering and I am so into smoky black beans!
Richa says
September 26, 2013 at 5:18 pmI know right. I usually dont know what to do with the parsley bunch, we use up cilantro in 2 days, but parsley sits there waiting. So i made the Chimichurri and we ate some of it on the side on our Indian meal plate too!
Annie says
September 26, 2013 at 5:38 pmGimme a “smoke over” anytime! Especially when black beans are involved.
Yes, looking forward to some peace and quiet post-MoFo…but the Virtual Vegan Potluck madness isn’t too far off….
Richa says
October 1, 2013 at 1:29 amThere is a month in between:)
Vicky says
September 27, 2013 at 12:39 amI’ve been following all your recipes these last few weeks and have just managed to find a moment to congratulate you once more on your amazing recipes! I hope there’s a recipe book coming out in the not too distant future because I will be first in the queue to buy it.
I’ve been so busy with one thing and another just recently and have neglected my favourite bloggers a bit, for that I apologise 🙁
Hope you’re OK Richa, I still haven’t developed the bread recipe yet though I’ve got another idea I’m toying with and since my hubby has gone gluten free, we will both try to accomplish it without the strange add-ins you know I hate about gluten free bread!
Thank you for all your creations, hope you have a lovely week xo
Richa says
October 1, 2013 at 1:31 amI am doing good. I have to try my hand at some more gf breads too.. been to busy to take time to think and make some:) and i havent been around as much too.
You have a great week too Vicky!
The Peace Patch says
September 27, 2013 at 10:49 amFur bans rock. 🙂
These wraps are so jam-packed full of healthy goodness in a superfilling vegan-soul-satisfying way…thank you for the recipe!
Happy Hug a Vegan Day!
Richa says
October 1, 2013 at 1:31 amTotally!
Bhavin Patel says
October 20, 2013 at 12:06 amChimichurri rocks!
These wraps were better than the ones I usually make with chickpea hummus. I would have to say the combination of chimichurri in a wrap really brings out the flavor of other ingredients.
Thank you for this awesomeness recipe, Richa.
Bhavin Patel says
October 20, 2013 at 12:11 amBest wrap recipe so far! I usually make wraps with chickpea hummus and other raw ingredients, and as such, I was in search of new wrap recipe and found the best one by you, Richa. Thank you!
ReenaRose says
March 11, 2014 at 1:53 amMade these tonight and they turned out great! My chimichurri sauce was not so saucy due to my lack of a food processor, but the flavor came out well regardless! I paired it with the spanish rice on the side, (the one from another wrap you have), since I couldn’t originally decide which wrap i wanted more… lol!
Love your recipes & your website! Your photos are top notch too 🙂
Desteiny says
January 15, 2015 at 5:49 pmHi Richa, Thanks for another great looking recipe. I want to make this wrap but don’t do the vegan cheese (except the kind I make from cashews or tofu which is not at all like the daiya cheddar you suggest). Will this work without the daiya? Is there something else you can recommend to substitute?
Richa says
January 16, 2015 at 10:56 amyou can omit the cheese and just sprinkle some nutritional yeast. or make my almond milk pepper jack or nacho cheese slices
Paula says
August 16, 2016 at 11:26 amChimichurry!! I see and taste Argentina! Love my country and this recipe is perfect to me!.
Thank you.
francesca says
August 30, 2017 at 6:27 amHey Richa! Thank you so much for being part of my 50 Epic Vegan Back to School recipes’ roundup ♥ I loved your recipe!
Richa says
August 30, 2017 at 10:52 amThank you!!
Brad says
August 17, 2018 at 1:08 pmNutrition Facts for this? Looks good!
Richa says
August 20, 2018 at 10:42 ami’ll add them soon. you can use cronometer.com to calculate
Elizabeth Paiva says
October 21, 2018 at 6:58 pmI am so glad to have found this recipe! The beans are wonderfully flavorful and satisfying–as a somewhat new plant-based eater (since June) this is a welcome addition to my sadly small arsenal of satisfying and tasty vegan recipes. My non-vegan husband really liked this also, which was a major victory.
I did make a different chimichurri (Minimalist Baker’s with avocado) and I would definitely recommend! It makes the sauce into more of a spread, which goes fantastically with the bean mix here. Thank you so much!
Brittni says
January 3, 2019 at 1:45 pmOMG! made these today for lunch…also used the same given recipe for the chimichurri… amazing! Unbelievably delicious. Will absolutely be making this again! Thank you!
Richa says
January 3, 2019 at 2:44 pmawesome!
Bronni says
October 25, 2019 at 3:23 amHello Richa,
These look divine.
Is it just me, or can I not find the print box.
Kind regards.
Richa says
October 25, 2019 at 10:41 amthis recipe doesnt have the widget.I’ll add it. Some older posts havent been added to the widget. I keep finding them and update 🙂
Bronni says
October 25, 2019 at 11:58 amGood morning Richa from Sydney, Australia.
Awesome. I’d really like to make these.
Thank you.🤗😊
Jolien says
May 10, 2020 at 10:16 amI made these today with the mint cilantro chutney (which was a bit watery at first so I added yoghurt and some more fresh herbs). I popped them in the oven for 5 minutes to warm the tortillas and make the cheese melt before serving and it turned out delicious. My very non-vegan dad loved it too. Thanks!