Crispy Black Bean Burger Wraps with Guacamole and Pico De Gallo

Imagine a veggie burger and a quesadilla had a delicious baby-that’s exactly what these crispy black bean burger wraps are all about! A homemade Mexican-spiced black bean patty is nestled in a flour tortilla with rich queso, fresh pico de gallo and crunchy tortilla chips, then pan-fried until extra crispy. The result is a satisfying, flavor-packed meal that’s perfect for any night of the week.

Serve these wraps with dollops of creamy guacamole and a squeeze of fresh lime for a bright, zesty finish. Whether you’re looking for a fun twist on taco night or a hearty vegetarian option, these wraps are sure to become a favorite.

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Ingredients

2 unit Flour TortillasView ingredient guideLike ingredientDislike ingredient

1.5 tablespoon Sour CreamView ingredient guideLike ingredientDislike ingredient

4 ounce BaconView ingredient guideLike ingredientDislike ingredient

1 unit OnionView ingredient guideLike ingredientDislike ingredient

1.5 ounce Blue Corn Tortilla ChipsView ingredient guideLike ingredientDislike ingredient

1 unit JalapeñoView ingredient guideLike ingredientDislike ingredient

0.5 unit Black BeansView ingredient guideLike ingredientDislike ingredient

3 ounce Queso BlancoView ingredient guideLike ingredientDislike ingredient

1 unit Mushroom Stock ConcentrateView ingredient guideLike ingredientDislike ingredient

1 unit TomatoView ingredient guideLike ingredientDislike ingredient

1 unit LimeView ingredient guideLike ingredientDislike ingredient

4 tablespoon GuacamoleView ingredient guideLike ingredientDislike ingredient

1 tablespoon Mexican Spice BlendView ingredient guideLike ingredientDislike ingredient

0.5 cup FlourView ingredient guideLike ingredientDislike ingredient

2 teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

3 teaspoon (tsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Wash and dry all produce. Dice the tomato into ¼-inch pieces. Halve, peel and finely dice the onion. Zest and quarter the lime. Mince the jalapeño, removing ribs and seeds for less heat. Drain half the black beans (use all for 4 servings), discarding the liquid.
2. In a small bowl, combine the diced tomato, 2 tablespoons of onion (4 tablespoons for 4 servings), juice from one lime wedge (two wedges for 4), a pinch of Mexican Spice Blend, a pinch of salt and pepper and as much minced jalapeño as you like. Set aside to let the flavors meld.
3. Place the drained black beans in a large bowl. Mash with a potato masher or fork until mostly smooth (some larger pieces are okay). Stir in the flour, mushroom stock concentrate, lime zest, remaining onion, remaining Mexican Spice Blend and ¼ cup water (½ cup for 4 servings) until thoroughly combined. Season with ½ teaspoon salt (1 teaspoon for 4) and pepper. Divide the bean mixture into two mounds (four mounds for 4 servings).
4. Heat a drizzle of oil in a large nonstick pan over medium-high heat. Using a spatula, transfer the bean mixture mounds to the pan and gently press to flatten into patties, each about the width of a burger bun. Cook until golden brown and crisp, 4-6 minutes per side. (Tip: It’s okay if patties fall apart; you can push them back together when assembling the wraps.) Depending on pan size, work in batches, adding more oil between batches. Turn off heat, transfer patties to a plate and wipe out the pan.
5. While the pan cools, wrap the tortillas in damp paper towels and microwave until warm and pliable, about 30 seconds. Spread a thin layer of queso in the center of each tortilla (about the same size as a bean patty). Top with a bean patty, 3-4 tortilla chips and as much pico de gallo as you like. Fold and pleat the edges of the tortilla over the filling to wrap it securely. Heat a drizzle of oil in the same pan over medium heat. Add the wraps seam-side down and cook until sealed and crisp, 1-2 minutes per side. Work in batches if needed, adding more oil between batches.
6. In a small bowl, combine the guacamole and sour cream. Cut each wrap in half. Divide the wraps between plates along with any remaining tortilla chips. Serve with the creamy guacamole, remaining lime wedges and any extra pico de gallo on the side.

Recipe Tips

FAQ

Can I make these wraps vegetarian?

Yes! Simply omit the bacon for a vegetarian version. The wraps will still be delicious and satisfying.

Can I use a different type of cheese?

Absolutely. If you don’t have queso blanco, you can substitute with shredded Monterey Jack, cheddar or a Mexican cheese blend.

How do I store leftovers?

Store leftover wraps in an airtight container in the refrigerator for up to 2 days. Reheat in a skillet over medium heat to restore crispness.