Black bean and pepper lunch wraps
A warm bean filling turns two tortillas into a practical lunch. Cook the vegetables until their excess moisture evaporates so the wrap is easier to hold and does not immediately become soggy.
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Black bean and pepper lunch wraps
Ingredients
How to make it
- Heat oil in a frying pan. Cook onion and pepper over medium heat for 7–8 minutes, stirring, until softened.
- Add cumin and tomato paste; stir for 30 seconds. Add beans and water and cook for 4 minutes. Mash a few beans and season.
- Warm tortillas according to the packet. Divide the filling between them, leaving a clear border, and add cheese.
- Fold the sides inward and roll firmly. Serve immediately, or cool and refrigerate promptly for a later cold lunch.
Make it work in your kitchen
Do not overfill the tortillas: a little leftover filling is better than a wrap that cannot close. For a packed lunch, follow safe chilling and transport guidance. Add delicate salad leaves only when serving so the hot filling does not wilt them. Omit the cheese or use a suitable alternative if needed.
Sources & further reading
Source material and official guidance. Original practical suggestions are editorial content, not statements from the organisations below. Selected references checked September 24, 2026; publication dates and context are stated in each article.
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