Black Bean and Poblano Tortilla Wraps

Black Bean and Poblano Tortilla Wraps Photo: Oxmoor House


  • 1/2 cup reduced-fat sour cream
  • 1/2 teaspoon ground cumin
  • 1 (15-ounce) can black beans, rinsed and drained
  • 1 cup ripe diced peeled avocado (about 1)
  • 1/2 poblano chile, finely chopped (about 1/3 cup)
  • 1/4 cup finely chopped red onion
  • 1/4 cup chopped fresh cilantro leaves
  • 3 tablespoons fresh lime juice (about 1 large lime)
  • 1/4 teaspoon salt
  • 4 (8-inch) flour tortillas


Combine sour cream and cumin in a small bowl; stir with a whisk.

Combine beans and next 6 ingredients in a bowl. Spoon equal amounts of black bean mixture down center of each tortilla. Roll up, cut in half, and secure with wooden picks if necessary. Serve with sour cream mixture.

    Prep: 12 minutes.
  • Yield: 4 servings (serving size: 1 wrap and 2 tablespoons sour cream mixture)

Nutritional Information

Calories per serving: 298
Caloriesfromfat per serving: 38%
Fat per serving: 12.6g
Saturated fat per serving: 3.9g
Monounsaturated fat per serving: 5g
Polyunsaturated fat per serving: 1.2g
Protein per serving: 9.2g
Carbohydrate per serving: 40.3g
Fiber per serving: 5.1g
Cholesterol per serving: 16mg
Iron per serving: 2.4mg
Sodium per serving: 606mg
Calcium per serving: 177mg

Good to Know

Serve these quick and easy wraps as a hearty snack or for lunch. The avocados in this dish are rich in heart-healthy monounsaturated fat and vitamin E. For a boost of protein, add whole grain rice to the black beans.
Cooking Light Superfast Suppers