Spicy Black Bean Queso Wraps You’ll Make Weekly

These Black Bean-Queso Wraps are the 15-minute, crowd-pleasing lunch (or dinner) that disappears faster than you can say “seconds please.” Warm flour tortillas get stuffed with spicy pepper jack queso, hearty black beans, sweet corn, crisp bell peppers, and a shower of fresh cilantro — all rolled up into handheld perfection that’s equal parts gooey, crunchy, and flavor-packed. Vegetarian, easily vegan, and endlessly customizable, this black bean queso wrap recipe is your new go-to for meatless Mondays, game-day spreads, or whenever you need maximum satisfaction with minimal effort.

Why Everyone Goes Crazy for These Black Bean-Queso Wraps

• Creamy homemade queso made with real pepper jack (no weird orange powder)
• Black beans deliver 15 g plant protein + 15 g fiber per cup
• Loads of veggies sneak in color, crunch, and nutrients
• Ready in under 15 minutes with pantry staples
• Naturally gluten-free if you use corn tortillas
• Kid-approved and potluck-famous

Basically Tex-Mex comfort food you can feel great about.

Ingredients (makes 6 large wraps)

• 6 large flour tortillas (burrito-size) or gluten-free/corn for GF
• 1 (15-oz) can black beans, rinsed and drained
• 1 ½ cups shredded pepper jack cheese (or cheddar for milder)
• ¾ cup milk (any kind — almond works!)
• 1 cup frozen or fresh corn kernels
• 1 red bell pepper, finely diced
• ½ red onion, finely diced
• 1 (4-oz) can diced green chiles
• 1 teaspoon cumin
• 1 teaspoon smoked paprika
• ½ teaspoon garlic powder
• Juice of 1 lime
• ⅓ cup chopped fresh cilantro
• Optional extras: avocado slices, jalapeños, hot sauce, sour cream

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How to Make the Best Black Bean-Queso Wraps (Step-by-Step)

1. Make the quick queso: In a saucepan over medium heat, melt pepper jack with milk, stirring until smooth (3–4 minutes). Stir in cumin, paprika, garlic powder, and green chiles. Keep warm.
2. In a bowl, toss black beans, corn, bell pepper, red onion, lime juice, and cilantro. Season with salt & pepper.
3. Warm tortillas in microwave (30 seconds wrapped in damp paper towel) so they roll without cracking.
4. Assembly line: Spoon ¼ cup queso down the center of each tortilla, top with generous scoop of black bean salad, and add any extras (avocado, jalapeños, etc.).
5. Fold in sides, roll tightly like a burrito, and optionally toast seam-side down in a hot skillet 1–2 minutes per side for that crispy golden edge.
6. Slice in half and serve with extra queso for dipping.

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Make-Ahead & Storage Hacks

• Prep filling and queso separately up to 3 days ahead — assemble fresh for best texture.
• Fully wrapped & rolled wraps keep 2 days in fridge — reheat in skillet or air fryer.
• Freezer-friendly: Wrap individually in foil, freeze up to 2 months — reheat straight from frozen at 375 °F for 15–18 minutes.

Nutrition (per loaded wrap) ≈ 420 kcal | 19 g protein | 54 g carbs (10 g fiber) | 16 g fat

These black bean-queso wraps are cheesy, fresh, filling, and legitimately addictive — the kind of recipe your whole family will request on repeat.

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Always consult a qualified healthcare professional before making any health-related decisions or changes to your diet, exercise, or medical routine.