Save to Pinterest A fun, customizable baked tortilla wrap filled with creamy beans and melty cheese—perfect for a quick, satisfying meal or snack.
The first time I tried this tortilla wrap hack, I was amazed at how simple and delicious it was. It has quickly become my go-to recipe for weeknight dinners or after-school snacks.
Ingredients
- Tortillas & Fillings: 4 large flour tortillas, 1 1/2 cups canned black beans (drained and rinsed), 1 cup shredded cheddar cheese, 1/2 cup shredded Monterey Jack cheese, 1/2 cup corn kernels (fresh, frozen, or canned), 1/2 cup diced red bell pepper, 1/4 cup finely chopped red onion
- Seasonings: 1 tsp ground cumin, 1 tsp smoked paprika, 1/2 tsp chili powder, 1/2 tsp garlic powder, salt and pepper to taste
- Toppings (optional): 1/4 cup chopped fresh cilantro, 1/2 cup salsa, 1/4 cup sour cream, 1 avocado sliced
Instructions
- Prepare oven:
- Preheat the oven to 400°F (200°C). Line a sheet pan with parchment paper.
- Mix filling:
- In a medium bowl, combine black beans, corn, bell pepper, red onion, cumin, smoked paprika, chili powder, garlic powder, salt, and pepper. Toss well to mix.
- Prepare tortillas:
- Place a tortilla on a flat surface. Using a knife, make a single cut from the center to the edge.
- Add fillings:
- Mentally divide the tortilla into four quarters. Add a portion of the bean mixture to one quarter, cheddar cheese to the next, Monterey Jack to the third, and leave the fourth quarter for additional toppings if desired.
- Fold:
- Fold the tortilla starting at the cut: over the second quarter, then the third, then the fourth to form a layered triangle.
- Repeat:
- Repeat with remaining tortillas and fillings.
- Bake:
- Place folded wraps on the sheet pan. Lightly brush with oil or spray with cooking spray. Bake for 15–20 minutes, flipping halfway, until golden and crisp.
- Serve:
- Serve hot with optional toppings: salsa, sour cream, avocado, cilantro.
Save to Pinterest My kids love making their own tortilla wraps, choosing the fillings and folding them into neat triangles. It's always a fun, hands-on moment in our kitchen.
Required Tools
Sheet pan, parchment paper, mixing bowl, knife, spatula
Allergen Information
Contains wheat (flour tortillas) and dairy (cheese, sour cream). Double-check ingredient labels to avoid accidental allergens.
Nutritional Information
Per wrap (without optional toppings): 355 calories, 13 g total fat, 46 g carbohydrates, 14 g protein
Save to Pinterest Enjoy these baked tortilla wraps warm and crispy—they're fantastic for snacking or sharing any time.
Recipe FAQs
- → What type of beans work best in this dish?
Canned black beans are ideal for their creamy texture and mild flavor, but pinto or refried beans can be substituted based on preference.
- → Can I use different cheeses?
Yes, cheddar and Monterey Jack provide a good melt and flavor balance, but feel free to experiment with mozzarella or pepper jack for variety.
- → How should the tortillas be prepared before baking?
Make a single cut from the center to the edge, divide into quarters, layer fillings on each, fold into a triangle, and bake until golden and crisp.
- → Are there optional toppings recommended?
Salsa, sour cream, avocado slices, and fresh cilantro add freshness and creaminess, complementing the baked wraps nicely.
- → Can this dish be made non-vegetarian?
Yes, cooked shredded chicken or beef can be added to the filling for extra protein and flavor.
- → What spices are used to season the filling?
Cumin, smoked paprika, chili powder, garlic powder, salt, and pepper create a warm, savory base for the beans and vegetables.