Tex-Mex Beef, 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 rice and Southwest-spiced green pepper-spiked black beans. Next up: pico de gallo and a big drizzle of creamy dairy-free cilantro sauce (plus more for dipping). Fresh, healthy, and filling in 30 minutes–vámanos!
Ingredients
2 unit
Flour Tortillas
(Contains: Soy, Wheat)
½ cup
Jasmine Rice
1 unit
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
4 ounce
Pico de Gallo
¼ ounce
Cilantro
4 tablespoon
Vegan Mayo
10 ounce
Ground Beef
Not included in your delivery
Salt
Pepper
2 teaspoon
Cooking Oil
Nutrition Values
Utensils
Cooking Steps
• Wash and dry produce. • Halve, core, and thinly slice green pepper into strips. Drain and rinse beans. Roughly chop cilantro.
• Heat a drizzle of oil in a small pot over medium-high heat. 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 Blend 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.
Pat chicken dry with paper towels. Add chicken or beef to pan along with green pepper; season with salt and pepper. Cook, stirring frequently, until beef or chicken is browned and cooked through, 4-6 minutes. (TIP: If there’s excess grease in your pan, carefully pour it out.) Cook through the rest of the step as directed.
• In a small bowl, combine mayonnaise, cilantro, and a pinch of salt and pepper. Add water, 1 tsp at a time, until mixture reaches a drizzling consistency.
• 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 as much pico de gallo as you like across the bottom third of tortillas. Drizzle with as much cilantro 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 rice, bean filling, and pico de gallo. Serve with any remaining cilantro sauce on the side for dipping.
Ground Beef is fully cooked when internal temperature reaches 160°.
Customer reviews
Review summary
Updated on Feb 2026- Flavor: Many enjoyed the tasty mix of flavors, though some found it a bit bland; adding hot sauce or extra spices can boost the taste 🌶️.
- Ease of prep: Generally easy to make, but a few found it time-consuming or messy; consider preparing components separately for easier assembly.
- Suggestions: Try adding cheese, chicken, or beef for extra protein and flavor; some preferred sour cream over the vegan mayo.
- Leftovers: Generous portions often led to tasty leftovers; works well as a rice bowl if you have extra filling.
- Versatility: Great as wraps or bowls; some enjoyed serving tortillas on the side for a build-your-own meal experience.
Reviews from our home cooks
This recipe is hands-down my absolute favorite so far! The spiciness was perfect, and the flavors were phenomenal!
Very good. Two big thumbs up. The whole family enjoyed these wraps. They were super easy to make and generous portions to boot.
Surprisingly very good. We added beef and are not vegan but the mixture was delicious nonetheless. I am tired of the southwest seasoning though.
I didn't use but half of one pack of seasoning since I was trying to cut down some of the salt and it was amazing! I also added the sauce into the Pico and put it on top! It was a delicious dinner!!!
What a wonderful mix of flavors! Mixed everything together and used the wraps as a side. Every bite is gone.
Easy to make and good portions. Very yummy too! We make bowls and have the tortillas on the side.
The idea of mayo on these seemed weird, so I opted for adding my own sour cream instead, along with a little shredded cheese. Top tier at-home add-ons, they made these wraps delicious! The portions were also super generous, which I appreciated, considering there's no "side dish."
It had a grainy, gritty texture to it. I probably would not order this again. Also, I didn't like the tomato-green onion mixture. I would have done tomatoes, part of the diced peppers and cilantro for the pico de gallo. I really liked the nondairy mayo though. That was yummy. But I wouldn't get this again -- I didn't like the gritty texture on the beans.
Delicious! I can't stand the taste or smell of cilantro so we just subbed green onion in its place. This will definitely be one of our go to recipes.
Even though I'm still perfecting my burrito-folding techniques, this meal actually really pleasantly surprised both me and my kid--I expected it to be kinda blah like the quesadillas we had earlier in the week, but it had really good flavors and we both really enjoyed it!
