Easy Black Bean and Salsa Wraps

    12 minutes

    These are quick enough to prepare anytime and are even good cold, which makes them great for packed lunches!

    161 people made this

    Serves: 8 

    • 420g tinned kidney beans
    • 1 cup salsa
    • 1 tablespoon ground cumin
    • 1 tablespoon chilli powder (optional)
    • 8 large flour tortillas
    • 125g grated gouda cheese

    Preparation:2min  ›  Cook:10min  ›  Ready in:12min 

    1. Rinse beans in cold water, drain well.
    2. Combine beans, salsa, cumin and chilli powder in large pan. Cook over medium-high heat for about ten minutes, mashing beans slightly with back of wooden spoon. Stir occasionally, adding a little water if mixture looks too dry.
    3. Spoon bean mixture into tortillas. Top with cheese. Fold each tortilla into an envelope shape, ensuring both ends are tucked in. Eat warm.

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    Reviews in English (117)


    I made these and immediately froze them (wrapped in wax paper and then put in freezer bag). I pulled them out, left them in the fridge overnight to defrost and then heated them in the over at 250 for about 35 minutes. They were great. Didn't taste like they had been frozen at all.  -  25 Apr 2007  (Review from Allrecipes USA and Canada)


    This is a great recipe. I fixed it for dinner instead of lunches. I used sundried tomato & basil tortillas. They turned out delicious! And it's very fast too. This is a keeper for me. Thanks!  -  16 Jul 2002  (Review from Allrecipes USA and Canada)


    We made these and thought they were wonderful! I used a can of diced tomatoes & green chilis (drained) instead of salsa, and added a small can of corn, and some sour cream. They were so delicious and super easy to make. My husband wanted to eat the mixture right out of the pan! Definately a good break from meat now and then.  -  12 Jul 2004  (Review from Allrecipes USA and Canada)