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Quick Bean Veggie Wraps


4 Servings

Prep Time:

14 Minutes

Cook Time:

1 Minute

Total Time:

15 Minutes

This recipe mostly just involves dicing and smushing. I love this recipe because it can easily be put together and taken on the go. If you don’t plan on eating the wrap soon after making it, I recommend not cutting the avocado until right before serving so the avocado doesn’t brown. You could also save even more time by using store bought pico de gallo but I think homemade tastes way better!



  • 1 can of pinto beans (or 2 cups of cooked pinto beans)

  • 3 tablespoons of water

  • 1 tablespoon of hot sauce

  • ½ teaspoon of cumin

  • ½ teaspoon of sea salt

  • ¼ teaspoon of garlic powder


  • 5-6 roma tomatoes

  • ¼ cup of diced red onion

  • 2-3 tablespoons of cilantro

  • 1 small jalapeno

  • 1 clove of garlic

  • Juice of half a lime

  • ½ teaspoon of sea salt

Other Ingredients:

  • 4 cups of fresh spinach

  • 1 large bell pepper, chopped

  • 2 avocados

  • 4 whole wheat tortillas


Chop tomatoes, red onion, and cilantro and add to a bowl. Finely chop jalapeno and garlic and add to the mix. Finish pico off with the juice of half a lime and sea salt, mix well and set aside. In a microwavable safe bowl, add a can of pinto beans or 2 cups of cooked pinto beans, water, hot sauce, cumin, sea salt, and garlic powder. Mush together and microwave for 30 seconds. Mix and microwave for another 30 seconds. Smear beans onto a whole wheat tortilla, add fresh spinach, sliced bell peppers, avocado, pico, and hot sauce (optional). Wrap tortilla then cut in half. Enjoy!

Recipe origin:

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