WrapsLatin AmericanEasy

Black Bean and Rice Budget Wrap

Name: Black Bean and Rice Budget Wrap
Prep time: 15 min
Cook time: 12 min
Total time: 27 min
Yield: 4 servings
Cuisine: Latin American
Ingredients: 15 oz (425 g) canned black beans, drained and rinsed, drained, rinsed, and patted dry; 2 cups (330 g) cooked long-grain white or brown rice, cooled, cooked according to package directions and cooled slightly; 1 cup (150 g) frozen corn kernels, thawed or kept frozen until warming; 1 large (200 g) red bell pepper, cored, seeded, and diced into ¼-inch pieces; ½ cup (12 g) fresh cilantro, loosely packed, roughly chopped; 1 tablespoon (15 ml) olive oil; 2 cloves (6 g) garlic, minced, minced; ¾ teaspoon (1½ g) ground cumin; ½ teaspoon (1 g) chili powder; to taste kosher salt; to taste freshly ground black pepper; 1 tablespoon (15 ml) fresh lime juice; 4 piece large flour tortillas (8- to 10-inch); ½ cup (60 g) shredded Monterey Jack or cheddar cheese, optional (optional); 1 lime (1 piece) lime wedges, for serving, cut into wedges (optional)

From the MyKitchenBank Kitchen

A vibrant, protein-packed vegetarian wrap filled with seasoned black beans, fluffy rice, sweet corn, crisp peppers, and fresh cilantro. Built for flavor and nutrition without breaking the bank, these wraps come together in minutes and are ideal for meal prep, lunch boxes, or a quick dinner. Customize with your favorite toppings and hot sauce.

Prep: 15 min
Cook: 12 min
Total: 27 min
Makes: 4 wraps

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Ingredients

4 servings

15 oz (425 g) canned black beans, drained and rinsed, drained, rinsed, and patted dry
2 cups (330 g) cooked long-grain white or brown rice, cooled, cooked according to package directions and cooled slightly
1 cup (150 g) frozen corn kernels, thawed or kept frozen until warming
1 large (200 g) red bell pepper, cored, seeded, and diced into ¼-inch pieces
½ cup (12 g) fresh cilantro, loosely packed, roughly chopped
1 tablespoon (15 ml) olive oil
2 cloves (6 g) garlic, minced, minced
¾ teaspoon (1.5 g) ground cumin
½ teaspoon (1 g) chili powder
to taste kosher salt
to taste freshly ground black pepper
1 tablespoon (15 ml) fresh lime juice
4 piece large flour tortillas (8- to 10-inch)
½ cup (60 g) shredded Monterey Jack or cheddar cheese, optional (optional)
1 lime (1 piece) lime wedges, for serving, cut into wedges (optional)

Equipment (5)

Medium saucepan with lid
Cutting board
Chef's knife
Wooden spoon
Shallow microwave-safe bowl or plate

Steps

Before you start

Cook rice ahead if possible (up to 3 days in the fridge) to speed assembly
Have all ingredients prepped and within reach before you start warming the beans
Warm tortillas just before assembly so they stay pliable and don't crack

1
Warm the bean mixture
- Heat olive oil in a medium saucepan over medium heat.
- Add the minced garlic and cook for 30 seconds, stirring constantly, until fragrant.
- Stir in the rinsed black beans, cumin, chili powder, salt, and pepper.
- Cook for 3–4 minutes, stirring occasionally, until the beans are heated through and the spices are evenly distributed.
- The beans should be warm but not boiling.
- Stir in the lime juice and remove from heat.
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Ready when: Beans are heated through and fragrant, spices are evenly mixed
Tip: Don't overcook the beans or they'll become mushy; you just want to warm them and blend the spices.
2
Warm the corn
- In a shallow microwave-safe bowl, microwave the thawed corn for 1–2 minutes, stirring halfway through, until warm.
- Alternatively, add the corn to the saucepan with the beans for the last minute of cooking.
- Season lightly with salt and pepper.
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Ready when: Corn is heated through and steaming
Tip: If using frozen corn, don't overcook it—it loses its sweet pop and becomes mushy.
3
Prepare the tortillasOven 350°F / 175°C
- Wrap the 4 flour tortillas in a damp paper towel and microwave for 30 seconds until warm and pliable.
- Alternatively, wrap them in foil and warm in a 350°F (175°C) oven for 2 minutes.
- Keep them wrapped until you're ready to assemble so they don't dry out.
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Ready when: Tortillas are warm and easily foldable without cracking
Tip: Warm tortillas are crucial—they'll wrap cleanly and stay together rather than tearing or cracking.
4
Assemble the wraps
- Lay a warm tortilla on a clean flat surface.
- In the center of the tortilla, layer (in order from left to right, leaving 2 inches on each end): ½ cup of warm cooked rice, ¼ of the warm bean mixture, ¼ cup of warm corn, about 3 tablespoons of diced red bell pepper, a sprinkle of fresh cilantro (about 2 tablespoons), and optional cheese if using.
- Do not overfill—less filling results in wraps that hold together better.
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Ready when: All four wraps are filled and ready to roll
Tip: Arrange fillings in a horizontal line slightly left of center so you have room to fold and roll without spillage.
5
Roll and serve
- Starting from the left side of the tortilla, fold the edge over the filling, then roll tightly toward you, tucking in the sides as you go to create a snug cylinder.
- The seam should be on the bottom.
- Place seam-side down on a plate.
- Repeat with the remaining 3 tortillas.
- Serve immediately with lime wedges and your favorite hot sauce on the side.
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Ready when: All wraps are rolled and seam-side down on plates
Tip: Roll firmly but not so tight that the filling squeezes out. If the wrap tears, wrap it in foil to hold it together.

Good to know

Tips

For a burrito-style wrap, add a dollop of sour cream or Greek yogurt down the center before rolling
Make a batch of bean mixture on the weekend and portion it into containers for quick weekday lunches
Serve with salsa, guacamole, or a squeeze of hot sauce for extra flavor without extra cost
If your wraps fall apart, cut them in half and serve as a open-faced taco; the taste is just as good

Make ahead

Prepare the rice, dice the pepper, and chop the cilantro up to 3 days ahead. Store rice in an airtight container in the fridge and vegetables in separate containers. On serving day, warm the beans and corn, then assemble the wraps.

Storage & reheating

Wrap tightly in foil and refrigerate for up to 2 days. To reheat, wrap in foil and warm in a 350°F (175°C) oven for 5–7 minutes. Do not microwave, as the tortillas become tough. Wraps can be frozen for up to 1 month; thaw in the fridge overnight and reheat as directed.

Substitutions

large flour tortillas (8- to 10-inch) → whole wheat tortillas or corn tortillas. Corn tortillas are more authentic and budget-friendly but more prone to cracking; warm them thoroughly and handle gently.
frozen corn kernels → diced fresh tomato, diced avocado, or black-eyed peas. Any fresh or cooked vegetable works. Adjust quantities to maintain similar volume.
red bell pepper → green or yellow bell pepper, or diced jalapeño for heat. Use whatever bell pepper is on sale or in season.
cooked long-grain white or brown rice, cooled → cooked quinoa or millet for extra protein. Budget-friendly grains that cook similarly to rice; adjust cooking liquid and time per package directions.