Save to Pinterest A fun, customizable baked tortilla wrap filled with creamy beans and melty cheese—perfect for a quick, satisfying meal or snack.
I first tried this tortilla wrap hack on a busy weeknight, and it instantly became a family favorite for its easy prep and tasty results.
Ingredients
- Flour tortillas: 4 large
- Black beans: 1 1/2 cups, canned, drained and rinsed
- Cheddar cheese: 1 cup, shredded
- Monterey Jack cheese: 1/2 cup, shredded
- Corn kernels: 1/2 cup (fresh, frozen, or canned)
- Red bell pepper: 1/2 cup, diced
- Red onion: 1/4 cup, finely chopped
- Ground cumin: 1 tsp
- Smoked paprika: 1 tsp
- Chili powder: 1/2 tsp
- Garlic powder: 1/2 tsp
- Salt and pepper: To taste
- Fresh cilantro: 1/4 cup, chopped (optional)
- Salsa: 1/2 cup (optional)
- Sour cream: 1/4 cup (optional)
- Avocado: 1, sliced (optional)
Instructions
- Prepare oven and pan:
- Preheat oven to 400°F (200°C). Line a sheet pan with parchment paper.
- Mix filling:
- In a medium bowl, combine black beans, corn, bell pepper, red onion, cumin, smoked paprika, chili powder, garlic powder, salt, and pepper. Toss well.
- Make tortilla cut:
- Place tortilla on a flat surface. Using knife, make a single cut from center to edge.
- Assemble fillings:
- Divide tortilla into four quarters. Add bean mixture to one quarter, cheddar cheese to next, Monterey Jack cheese to third, and leave fourth for optional toppings if desired.
- Fold tortilla:
- Starting at cut, fold first quarter over second, then over third, and finally over fourth to form layered triangle.
- Repeat:
- Repeat with remaining tortillas and fillings.
- Bake:
- Place folded wraps on prepared sheet pan. Brush or spray with oil. Bake 15–20 minutes, flipping halfway, until golden and crisp.
- Serve:
- Serve hot with optional toppings: salsa, sour cream, avocado, and cilantro.
Save to Pinterest My kids love building their own wraps, choosing their favorite cheese and adding extra salsa for a fun, hands-on dinner.
Required Tools
Sheet pan, parchment paper, mixing bowl, knife, spatula.
Allergen Information
Contains wheat (tortillas) and dairy (cheese, sour cream). Double-check all labels for allergens.
Nutritional Information
Per wrap (without optional toppings): 355 calories, 13 g total fat, 46 g carbohydrates, 14 g protein.
Save to Pinterest This tortilla hack makes weeknight meals fun and easy—serve hot with your favorite toppings for a comforting treat.
Recipe FAQs
- → How do you fold the tortilla for this wrap?
Make one cut from the tortilla center to edge, creating four quarters. Fill each quarter with beans, cheddar, Monterey Jack, and optional toppings, then fold quarters over each other to form a layered triangle.
- → Can I use different beans for the filling?
Yes, pinto or refried beans work well as substitutes for black beans and add varied textures and flavors.
- → What spices enhance the flavor of this wrap?
Ground cumin, smoked paprika, chili powder, and garlic powder add warmth and a smoky depth to the filling.
- → Is it necessary to bake the wraps?
Baking crisps the folded wraps and melts the cheese, creating a satisfying texture and melding the flavors.
- → What optional toppings complement the wrap best?
Salsa, sour cream, sliced avocado, and fresh cilantro add brightness and creamy or fresh contrasts that elevate the dish.
- → Can this be made non-vegetarian?
Adding cooked shredded chicken or beef to the filling provides a protein boost and hearty variation.