Vegan Tex-Mex Black Bean & Pepper Wrap
with Rojo Rice, Pico de Gallo & Creamy Cilantro Sauce
- Soy
- Wheat
Craving all the tantalizing flavors and textures of a burrito—minus the meat? Look no further. For this Tex-mex inspired vegan meal, you’ll layer the tortilla with fluffy tomato-scallion rice and Southwest-spiced green pepper-spiked black beans. Next up: fresh pico de gallo, a big drizzle of creamy dairy-free cilantro sauce (plus more for dipping), and a squeeze of lime. Fresh, healthy, and filling in 30 minutes–vamanos!
Ingredients
2 unit
Flour Tortillas
(Contains: Soy, Wheat)
½ cup
Jasmine Rice
1.5 ounce
Tomato Paste
1 unit
Long Green Pepper
1 unit
Black Beans
1 tablespoon
Southwest Spice Blend
1 unit
Tex-Mex Paste
1 unit
Veggie Stock Concentrate
1 unit
Tomato
1 unit
Lime
¼ ounce
Cilantro
2 unit
Scallions
4 tablespoon
Vegan Mayo
Not included in your delivery
2 teaspoon
Cooking Oil
Salt
Pepper
Nutrition Values
Utensils
Cooking Steps
• Wash and dry produce. • Trim and thinly slice scallions, separating whites from greens. Halve, core, and thinly slice green pepper into strips. Drain and rinse beans. Roughly chop cilantro. Finely dice tomato. Quarter lime.
• Heat a drizzle of oil in a small pot over medium-high heat. Add scallion whites; cook, stirring constantly, until fragrant and translucent, 30-60 seconds. Stir in rice and half the tomato paste (all for 4 servings). Cook, stirring, until rice is evenly coated, 30-60 seconds more. • Add 1 cup water (2 cups for 4), stock concentrate, 1 tsp Southwest Spice Blend (2 tsp for 4), and a pinch of salt. (You’ll use the rest of the Southwest Spice later.) Bring to a boil, then cover and reduce heat to a low simmer. Cook until rice is tender, 15-18 minutes. Turn off heat and keep covered until ready to serve.
• While rice cooks, heat a drizzle of oil in a large pan over medium-high heat. Add green pepper; cook, stirring, until softened, 5-6 minutes. Season with salt and pepper. • Add beans, Tex-Mex paste, remaining Southwest Spice Blend, and ¼ cup water (1⁄3 cup for 4 servings). Cook, stirring, until filling is combined and thickened, 2-3 minutes.
• In a small bowl, combine vegan mayo, cilantro, and a pinch of salt and pepper. Add water, 1 tsp at a time, until mixture reaches a drizzling consistency. • In a separate small bowl, combine tomato, scallion greens, and a squeeze of lime juice. Season with salt and pepper.
• Fluff rice with a fork. Wrap tortillas in damp paper towels and microwave until warm and pliable, 30 seconds. • Lay tortillas on a clean work surface. Add as much rice, bean filling, and pico de gallo as you like across the bottom third of tortillas. Drizzle with as much sauce as you like. • Fold bottom edge of each tortilla over filling, then fold over left and right sides toward the filling. Roll up tortillas, starting with filled sides, to form wraps.
• Halve wraps on a diagonal; divide between plates along with any remaining beans, remaining rice, and remaining pico de gallo. Serve with any remaining sauce for dipping and remaining lime wedges on the side.
Customer reviews
Review summary
Updated on Feb 2026- Flavor: Many loved the rich, complex flavors, with some finding it surprisingly tasty for a vegan dish 🌶️.
- Ease of prep: Quick and easy to make, though a few found wrapping the burritos tricky.
- Suggestions: Consider adding avocado, lettuce, or vegan cheese for extra texture and flavor.
- Leftovers: Reheats well for lunch the next day; some found it made enough for 3-4 servings.
- Customization: Several enjoyed adding their own protein like ground beef or vegan crumbles.
Reviews from our home cooks
Wow this one was so good! It had a ton of flavor and filled us up! I rinsed out the pan I cooked the beans in and then drizzled oil in it and seared the wrap on both sides just to add a little more to it and it was amazing!
This rojo rice is the best rice I have ever had from Hello Fresh! The creamy cilantro sauce was very good. Why did you call them wraps and not burritos?
This is my favorite recipe. The way the black beans tasted was amazing. I cooked my rice in my rice cooker and it turned out so good. Will be ordering again!
Easy to make and really liked the savory, smoky Tex-Mex seasoning.
Even though this recipe was vegan, it was very filling and tasty!
Loved this recipe. My husband loved it too. And neither of us are vegan.
I grilled these wraps in the same pan I used to cook the beans for an extra crunch
Loved the black bean spicing - same as taco base and really enjoy the spicy taste that is not so hot it causes "hot flashes". I was disappointed in the vegetable choice of only tomatoes and herbs as the taco version had many other vegetables and I added leftover green chili peppers from another recipe to add spice and yet it left me feeling there wasn't enough vegetables and way too much rice when the fiber should be in the shell. Perhaps a spinach wrap instead?
This was SO GOOD. So satisfying with so many different layers of flavor. I felt really good after eating this and didn't "miss" having meat. Fully recommend. Also when I was looking at the unprepared food, I was so sure it wasn't going to be enough to be satisfying once it was prepared, but it was SO much. It felt like way more than two servings. I couldn't have been happier with this recipe.
These were great! I'm so happy they had a protein source. Thank you for including more vegan meals in a week-so nice to have choices!
