WrapsBrazilianEasy

Brazilian Black Bean and Beef Wrap

Name: Brazilian Black Bean and Beef Wrap
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: 4 servings
Cuisine: Brazilian
Ingredients: 1 lb (454 g) ground beef (85/15 lean); 1 medium (150 g) yellow onion, finely diced; 4 cloves (20 g) garlic, minced; 1 can (14.5 oz) (411 g) canned diced tomatoes (with juice); 2 cans (15 oz each) or 2 cups cooked (850 g) cooked black beans (canned or fresh), drained and rinsed if canned; 1½ tsp (3 g) ground cumin; 1 tsp (2 g) smoked paprika; ½ tsp (½ g) dried oregano; to taste kosher salt; to taste ground black pepper; 1 tbsp (15 ml) olive oil; ½ cup (120 ml) beef or chicken broth; 4 tortillas (200 g) large flour tortillas (10-inch); ½ cup (120 g) sour cream (optional); ¼ cup (10 g) fresh cilantro, roughly chopped (optional); 1 whole (50 g) lime, cut into wedges for serving (optional)

From the MyKitchenBank Kitchen

Warm flour tortillas wrapped around a fragrant stewed filling of ground beef, black beans, tomatoes, and garlic with cumin and paprika. Inspired by Brazilian flavors, these hearty wraps are finished with fresh cilantro and a dollop of sour cream. Perfect for lunch, dinner, or meal prep.

Prep: 15 min
Cook: 35 min
Wait: 5 min
Total: 55 min
Makes: 4 wraps (8–12 ounces each)

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Ingredients

4 servings

1 lb (454 g) ground beef (85/15 lean)
1 medium (150 g) yellow onion, finely diced
4 cloves (20 g) garlic, minced
1 can (14.5 oz) (411 g) canned diced tomatoes (with juice)
2 cans (15 oz each) or 2 cups cooked (850 g) cooked black beans (canned or fresh), drained and rinsed if canned
1½ tsp (3 g) ground cumin
1 tsp (2 g) smoked paprika
½ tsp (0.5 g) dried oregano
to taste kosher salt
to taste ground black pepper
1 tbsp (15 ml) olive oil
½ cup (120 ml) beef or chicken broth
4 tortillas (200 g) large flour tortillas (10-inch)
½ cup (120 g) sour cream (optional)
¼ cup (10 g) fresh cilantro, roughly chopped (optional)
1 whole (50 g) lime, cut into wedges for serving (optional)

Equipment (8)

Large skillet or sauté pan (12-inch)
Wooden spoon or silicone spatula
Cutting board
Chef's knife
Can opener (if using canned beans)
Colander
Measuring cups and spoons
Instant-read meat thermometer (recommended)

Steps

Before you start

Gather all ingredients and have them prepped and measured before you begin cooking
If using canned black beans, drain and rinse them first
Have tortillas at room temperature so they're pliable and won't tear

1
Brown the beef
- Heat the olive oil in a large skillet over medium-high heat (about 2 minutes until shimmering).
- Add the ground beef and cook, breaking it up with a wooden spoon as it cooks, for 6–8 minutes until no pink remains and the internal temperature reaches 160°F (71°C) when tested with an instant-read thermometer.
- The meat should have a light brown color.
- Drain off excess fat if needed, leaving about 1 tablespoon in the pan.
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Ready when: Internal temperature reaches 160°F (71°C); no pink beef remains
Tip: Don't stir constantly—let the beef rest briefly between stirs so it can develop a golden crust for better flavor.
2
Cook aromatics and spices
- Add the diced onion to the beef and cook for 3 minutes, stirring occasionally, until the onion is softened and translucent.
- Add the minced garlic and cook for another minute until fragrant.
- Stir in the cumin, paprika, and oregano and cook for 30 seconds, stirring continuously, to bloom the spices.
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Ready when: Onion is soft and translucent; aromatics smell fragrant and toasted
Tip: Blooming the spices in oil develops their flavor—don't skip this step even though it's quick.
3
Add liquid and beans
- Pour in the beef broth and canned tomatoes with their juice, scraping up any browned bits from the bottom of the pan with your spoon.
- Stir in the drained black beans and mix until everything is well combined.
- Season with salt and black pepper to taste.
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Ready when: All ingredients are combined and the mixture reaches a gentle simmer
Tip: Scraping up the browned bits (called deglazing) adds deep flavor to the stew.
4
Simmer the filling
- Reduce the heat to medium-low and let the mixture simmer gently, uncovered, for 20 minutes, stirring occasionally.
- The sauce should reduce and thicken slightly, and the flavors will meld together.
- If the mixture becomes too thick, add a splash more broth or water.
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Ready when: Sauce has reduced by about a third and coats the back of a spoon; beans are tender and flavors are well-balanced
Tip: Resist the urge to cover the pan—uncovered simmering lets liquid evaporate and concentrates flavor.
5
Warm the tortillas
- While the filling simmers, warm the tortillas.
- You can do this by wrapping them in a damp paper towel and microwaving for 30 seconds, or placing them in a dry skillet over medium heat for about 15 seconds per side until warm and pliable.
- Transfer them to a clean kitchen towel to keep them warm.
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Ready when: Tortillas are warm and soft, not crispy or hard
Tip: Warm tortillas are much more pliable and less likely to tear when you fill and roll them.
6
Taste and adjust seasoning
- Remove the skillet from heat.
- Taste the filling and adjust the salt and pepper as needed.
- The stew should taste savory and well-seasoned.
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Ready when: Seasoning tastes balanced
Tip: Seasoning at the end lets you adjust to your preference without over-salting during cooking.
7
Assemble the wraps
- Lay a warm tortilla on a flat surface.
- Spoon about ¾ cup of the beef and black bean filling down the center.
- Add a dollop of sour cream (if using) and a pinch of cilantro.
- Fold the bottom edge of the tortilla up over the filling, fold in the two sides, and roll away from you to form a snug wrap.
- Transfer seam-side down to a serving plate.
- Repeat with remaining tortillas and filling.
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Ready when: All wraps are rolled and tightly sealed
Tip: Don't overfill—a generous ¾ cup of filling per wrap is plenty and ensures they hold together when bitten into.
8
Serve
- Serve the wraps warm, with fresh lime wedges on the side for squeezing over the top.
- Offer extra sour cream and cilantro at the table if desired.
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Tip: A squeeze of fresh lime juice brightens the rich, stewed flavors.

Good to know

Tips

For deeper flavor, toast the cumin and oregano in a dry pan for 30 seconds before measuring—this intensifies their aroma.
If you prefer a brothier stew (to eat with a spoon alongside the wraps), reduce the simmering time to 10 minutes or skip it entirely and use the filling warm right after adding the beans.
Fresh tomatoes can be substituted for canned: use 2 large ripe tomatoes (about 12 oz), diced, and add an extra ¼ cup broth to compensate for lost liquid.
Batch these wraps for meal prep by assembling them, wrapping individually in plastic wrap, and storing in the fridge for quick reheating on busy mornings.

Make ahead

The beef and black bean filling can be made up to 2 days ahead and refrigerated in an airtight container. Reheat gently in a skillet over medium-low heat, stirring occasionally, for 3–5 minutes until warmed through. Assemble the wraps just before serving for best texture.

Storage & reheating

Store leftover filling in an airtight container in the refrigerator for up to 3 days or freeze for up to 2 months. Store assembled wraps wrapped individually in plastic wrap in the refrigerator for up to 1 day (they soften slightly). To reheat filled wraps, wrap loosely in a damp paper towel and microwave at 50% power for 1–2 minutes, or warm in a low oven (300°F/150°C) for 5 minutes.

Substitutions

large flour tortillas (10-inch) → Large corn tortillas or whole-wheat tortillas. Corn tortillas offer an authentic Brazilian flavor and are gluten-free; warm them an extra few seconds. Whole-wheat adds nutrition and a nuttier taste.
ground beef (85/15 lean) → Ground turkey or lamb. Ground turkey gives a leaner option; lamb adds a richer, more distinctive flavor that pairs well with the spices.
cooked black beans (canned or fresh) → Pinto beans or kidney beans. Either bean works and offers a similar earthiness, though black beans are most authentic to Brazilian cuisine.
sour cream → Plain Greek yogurt or crema (Mexican sour cream). Greek yogurt is tangier and protein-rich; crema is closer to traditional Brazilian accompaniments and slightly less tangy.