Black Bean Burger Crunchy Wraps
with Creamy Guac & Pico de Gallo
- Wheat
- Soy
- Milk
- Sesame
That dream you had where a veggie burger married a quesadilla and they had a baby? Well, turns out, our chefs had the same dream and here’s the result: the crunchy wrap (aka burgerdilla)! It’s a homemade Mexican-spiced black bean burger wrapped in a flour tortilla with rich queso, fresh pico, and tortilla chips for crunch. This genius concoction is pan-fried till extra-crisp. The dream ends like all the best ones do: with dollops of creamy guac and squeezes of fresh lime.
Ingredients
1 unit
Tomato
1 unit
Yellow Onion
1 unit
Lime
1 unit
Jalapeño
1 tablespoon
Mexican Spice Blend
1 unit
Black Beans
½ cup
Flour
(Contains: Wheat)
1 unit
Mushroom Stock Concentrate
2 unit
Flour Tortillas
(Contains: Soy, Wheat)
3 ounce
Queso Blanco
(Contains: Milk)
1.5 ounce
Blue Corn Tortilla Chips
(Contains: Sesame)
4 tablespoon
Guacamole
1.5 tablespoon
Sour Cream
(Contains: Milk)
Not included in your delivery
2 teaspoon
Cooking Oil
Salt
Pepper
Nutrition Values
Utensils
Cooking Steps
• Wash and dry produce. • Dice tomato into ¼-inch pieces. Halve, peel, and finely dice onion. Zest and quarter lime. Mince jalapeño, removing ribs and seeds for less heat. Drain half the beans (all for 4 servings), discarding liquid.
• In a small bowl, combine tomato, 2 TBSP onion (4 TBSP for 4 servings), juice from one lime wedge (two wedges for 4), a pinch of Mexican Spice Blend, a pinch of salt and pepper, and as much jalapeño as you like. Set aside until ready to serve.
• Place half the beans (all for 4 servings) in a large bowl. Mash with a potato masher or fork until mostly smooth. (It’s OK if there are still some larger pieces.) • Stir in flour, stock concentrate, lime zest, remaining onion, remaining Mexican Spice Blend, and ¼ cup water (½ cup for 4) until thoroughly combined. Season with ½ tsp salt (1 tsp for 4), and pepper. • Divide bean mixture into two mounds (four mounds for 4).
• Heat a drizzle of oil in a large, preferably nonstick, pan over medium-high heat. Using a spatula, transfer bean-mixture mounds to pan and gently press to flatten into patties, each about as wide as a burger bun. Cook until golden brown and crisp, 4-6 minutes per side. TIP: It’s OK if patties fall apart; you can push them back together when you assemble the wraps. Depending on the size of your pan, you may need to work in batches, adding another drizzle of oil before each batch. • Turn off heat; transfer to a plate. Wipe out pan.
• While pan cools, wrap tortillas in damp paper towels; microwave until warm and pliable, 30 seconds. • Spread a thin layer of queso in the center of each tortilla (about the same size as a bean patty). Top queso with a bean patty, 3-4 tortilla chips, and as much pico de gallo as you like. Wrap bean patty in tortilla by gently folding and pleating the edges over the patty. • Heat a drizzle of oil in pan used for patties over medium heat. Add wraps, seam sides down; cook until sealed and crisp, 1-2 minutes per side. TIP: Work in batches if necessary, adding more oil between batches.
• In a second small bowl, combine guacamole and sour cream. • Cut wraps in half. • Divide wraps between plates along with remaining tortilla chips. Serve with creamy guacamole, remaining lime wedges, and any remaining pico de gallo on the side.
Customer reviews
Review summary
Updated on Feb 2026- Flavor: Many loved the taste, calling it delicious and better than Taco Bell; some found it bland and wanted more seasoning.
- Ease of prep: Several found it time-consuming or tricky to assemble, but others said it was surprisingly easy to make.
- Suggestions: Consider using shredded cheese instead of queso, adding more spices, and using larger tortillas for easier wrapping.
- Portions: Some felt it was very filling, while others wanted more chips or extra tortillas for leftovers.
- Texture: The bean patty texture was divisive; some loved it, others found it too mushy or floury.
Reviews from our home cooks
The bean burgers were very sticky and required some more flour and the use of wax paper to shape them. They crisped up nicely, but if I make this again, I'll reduce the amount of water and maybe add a bit more flour to make them easier to work with. The flavors of the guacamole with sour cream and the pico de gallo complimented the burgers well. The queso was a little salty, maybe decrease the salt added to the burgers. The blue corn chips gave a great crunch and texture. With a few adjustments, I would make this again.
It was phenomenal the queso blanco on the black bean burger was delicious and the burgers didn't fall apart and easy to follow instructions. They turned out great for my first time making black bean burgers.
This was so extraordinarily delicious! I loved the bean burger and the queso cheese, and the fun way of wrapping it in a tortilla! This has to be one of the best HF recipes I've ever had.
These crunch wraps were delicious! We only ordered two servings, but the recipe made four servings if you used all of the beans. We're not going to waste food, so we made the full recipe. That means we ran out of tortillas. Thankfully, we usually have tortillas in stock, so we were good. Please consider sending extra tortillas with this recipe. It's tasty enough to enjoy all of it!
These black bean burger crunch wraps were amazing! My husband loved them and he is a huge meat eater. Loved the sauce and the guacamole too!
I liked the way a black bean burger was implemented in this dish. I probably made my burgers too thick though...would make them thinner next time so the tortilla would easily wrap around contents. Mine was busting at the seams a bit!
The black bean burger was wonderful - I have saved the recipe for grilling "burgers" and enjoying on a bun with all the fixings.
I loved learning how to make a black bean burger that actually stays together and folding the wrap like a crunch wrap! The cheese was also super good
A hit for the family! Yummy and easy to make. Didn't use the cheese sauce but used shredded cheese we had instead. Would have loved to see cilantro in the pico.
This was fine. It was a little bland and the ratio wasn't right. The black bean patties were huge for the wraps that we were given. Thank goodness I had extra wraps on hand so I could seal everything properly. I also think some shredded cheese would have been a good addition. I'll probably choose this meal option again but modify it.
