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! A Mexican-spiced black bean patty is nestled inside a flour tortilla with rich queso, fresh pico de gallo and crunchy tortilla chips, then pan-fried until golden and crisp.

Serve these wraps with creamy guacamole and a squeeze of lime for a meal that’s as fun to make as it is to eat. Perfect for a quick weeknight dinner or a crowd-pleasing lunch, this recipe brings all the flavors of your favorite taco night into one irresistible wrap.

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Ingredients

1 unit TomatoView ingredient guideLike ingredientDislike ingredient

1 unit Yellow OnionView ingredient guideLike ingredientDislike ingredient

1 unit LimeView ingredient guideLike ingredientDislike ingredient

1 unit JalapeñoView ingredient guideLike ingredientDislike ingredient

1 tablespoon Mexican Spice BlendView ingredient guideLike ingredientDislike ingredient

1 unit Black BeansView ingredient guideLike ingredientDislike ingredient

0.5 cup FlourView ingredient guideLike ingredientDislike ingredient

1 unit Mushroom Stock ConcentrateView ingredient guideLike ingredientDislike ingredient

2 unit Flour TortillasView ingredient guideLike ingredientDislike ingredient

3 ounce Queso BlancoView ingredient guideLike ingredientDislike ingredient

1.5 ounce Blue Corn Tortilla ChipsView ingredient guideLike ingredientDislike ingredient

4 tablespoon GuacamoleView ingredient guideLike ingredientDislike ingredient

1.5 tablespoon Sour CreamView ingredient guideLike ingredientDislike ingredient

2 teaspoon Cooking OilView ingredient guideLike ingredientDislike ingredient

SaltView ingredient guideLike ingredientDislike ingredient

PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Wash and dry produce. Dice tomato into ¼-inch pieces. Halve, peel and finely dice onion. Zest and quarter lime. Mince jalapeño, removing ribs and seeds for less heat. Drain half the beans (all for 4 servings), discarding liquid.
2. In a small bowl, combine tomato, 2 TBSP onion (4 TBSP 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 jalapeño as you like. Set aside until ready to serve.
3. Place half the beans (all for 4 servings) in a large bowl. Mash with a potato masher or fork until mostly smooth. (It’s OK if there are still some larger pieces.) Stir in flour, stock concentrate, lime zest, remaining onion, remaining Mexican Spice Blend and ¼ cup water (½ cup for 4) until thoroughly combined. Season with ½ tsp salt (1 tsp for 4) and pepper. Divide bean mixture into two mounds (four mounds for 4).
4. Heat a drizzle of oil in a large, preferably nonstick, pan over medium-high heat. Using a spatula, transfer bean-mixture mounds to pan and gently press to flatten into patties, each about as wide as a burger bun. Cook until golden brown and crisp, 4-6 minutes per side. TIP: It’s OK if patties fall apart; you can push them back together when you assemble the wraps. Depending on the size of your pan, you may need to work in batches, adding another drizzle of oil before each batch. Turn off heat; transfer to a plate. Wipe out pan.
5. While pan cools, wrap tortillas in damp paper towels; microwave until warm and pliable, 30 seconds. Spread a thin layer of queso in the center of each tortilla (about the same size as a bean patty). Top queso with a bean patty, 3-4 tortilla chips and as much pico de gallo as you like. Wrap bean patty in tortilla by gently folding and pleating the edges over the patty. Heat a drizzle of oil in pan used for patties over medium heat. Add wraps, seam sides down; cook until sealed and crisp, 1-2 minutes per side. TIP: Work in batches if necessary, adding more oil between batches.
6. In a second small bowl, combine guacamole and sour cream. Cut wraps in half. Divide wraps between plates along with remaining tortilla chips. Serve with creamy guacamole, remaining lime wedges and any remaining pico de gallo on the side.

Recipe Tips

FAQ

Can I make these wraps ahead of time?

The bean patties can be prepared a day in advance and stored in the fridge. Assemble and cook the wraps just before serving for the best crunch.

Can I use a different type of bean?

Yes, you can substitute black beans with pinto or kidney beans. The texture may vary slightly, but the flavor will still be delicious.

What can I use instead of queso blanco?

You can use shredded Monterey Jack, cheddar or a dairy-free cheese alternative. The queso adds creaminess, but any melting cheese works.