Colombian Chorizo and Black Bean Wrap

Steps

1. 1

   Prepare all ingredients

   • Slice the chorizo into 1/4-inch thick rounds (or remove from casing and crumble if preferred).
   • Drain the canned black beans in a fine-mesh strainer, rinse under cold running water, and set aside.
   • Cut each avocado in half lengthwise, remove the pit by carefully twisting the halves apart, and slice or scoop the flesh into a separate bowl.
   • Dice the tomatoes into 1/4-inch pieces.
   • Thinly slice the red onion.
   • Chop the cilantro leaves into roughly 1/4-inch pieces, discarding thick stems.
   • Cut the lime into 4 wedges.
   • Crumble or cut the queso fresco into small, bite-sized pieces.
   • Arrange all prepped ingredients on a large cutting board or in small bowls for easy assembly.

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   Ready when: All ingredients are prepped and arranged in bowls or on a cutting board, ready for cooking and assembly

   Tip: Keep avocado slices in a separate bowl covered with plastic wrap until assembly to prevent browning. Prep while your skillet heats to save overall time.

2. 2

   Cook chorizo and warm beansOven 160°F / 70°C

   • Heat a large skillet (10–12 inches) over medium-high heat for 1 minute until hot.
   • Add the sliced chorizo and cook for 8–10 minutes, stirring occasionally (every 2–3 minutes), until the chorizo is deeply browned with no pink inside.
   • The internal temperature should reach 160°F (71°C).
   • Meanwhile, in a small saucepan over medium heat, add the drained black beans and heat for 3–4 minutes, stirring occasionally, until steaming and warmed through.
   • If the beans seem dry or thick, add 1–2 tablespoons of water.
   • Season the warm beans with a pinch of salt and black pepper to taste.
   • Once the chorizo is done, transfer it to a paper-towel-lined plate using a slotted spoon, letting excess fat drain.

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   Ready when: Chorizo is deeply browned with no pink inside and internal temperature of 160°F (71°C); beans are steaming and heated through

   Tip: Stir chorizo frequently to prevent sticking to the pan and ensure even browning. If slices overlap too much or the pan is crowded, cook in two batches for better browning.

3. 3

   Warm tortillas until pliable

   • Wipe the skillet clean (or use a second skillet or griddle) and heat it over medium-high heat for about 1 minute.
   • Warm each flour tortilla for 20–30 seconds on each side, pressing gently with tongs or a spatula to encourage heat distribution and light charring.
   • Alternatively, if you have a gas stove, hold each tortilla with tongs directly over a gas flame for 15–20 seconds per side until lightly charred and warm.
   • Stack the warm tortillas on a clean kitchen towel, then fold the towel loosely over them to keep them warm and prevent drying out.

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   Ready when: Tortillas are warm, flexible, and have light char marks at the edges

   Tip: Warm tortillas immediately before assembly so they stay pliable. Cold tortillas will crack or tear when you try to roll them.

4. 4

   Fill and roll wraps

   • Lay out the first warm tortilla on a clean, dry work surface.
   • Spread about 1/3 cup of the warm black beans down the center of the tortilla, leaving about 1 inch of empty space on the top and bottom edges.
   • Distribute about 1/4 of the cooked chorizo over the beans, arranging it in a thin line.
   • Arrange sliced avocado (about 1/2 of one avocado) on top.
   • Sprinkle with a quarter each of the diced tomato, sliced red onion, chopped cilantro, and crumbled queso fresco.
   • Drizzle with 1 tablespoon of sour cream if using.
   • Squeeze the juice from one lime wedge over all the filling.
   • Sprinkle with a small pinch of salt and a grind of black pepper.
   • Starting from the edge closest to you, fold the bottom 2 inches of the tortilla up and over the filling, then fold in the left and right sides about 2 inches each, and roll the tortilla forward and away from you, tucking and rolling tightly until the wrap is sealed.
   • The tortilla should enclose the filling completely and hold together.
   • Repeat with the remaining 3 tortillas and filling.
   • Serve immediately with extra lime wedges on the side.

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   Ready when: All wraps are tightly rolled and hold together without leaking filling

   Tip: Don't overstuff the wraps—keep filling in a line down the center, not spread across the whole tortilla. If a tortilla tears during rolling, quickly heat another tortilla and transfer the filling to it.