Vegetarian wraps with beans

Vegetarian wraps and wraps in general are paragons of Mexican cuisine. And despite never having been to Mexico (definitely on my list), I do like to eat Mexican food. This vegetarian wrap with beans and corn plus guacamole is delicious, easy and quick to make. We all want that, don’t we? And surprise, this recipe is even vegan!

For me, the vegetarian wrap is really a great option to put on the table quickly. It is also a success with children because I prepare all the individual ingredients and everyone gets to choose what to put on top. By the way, if you can’t find Cannellini or Black-eyed beans, kidney beans or black beans are also really fine to use.


Vegetarian wraps with beans

These wraps with beans are secretly just vegan. So suitable for flexitarians , vegetarians and vegans!
Cooking time 45 minutes
Number of persons 4 persons


Stuffing for the vegetarian wrap

  • 2 cloves garlic
  • 175 gram Black eyed beans
  • 265 gram Cannellini beans
  • 1 large tomato
  • 1 can (250 grams) crispy corn leaked
  • 1,5 red onion
  • 30 gram roasted unsalted cashews
  • 6 sugar-free wraps
  • 2 tsp ground cumin seed
  • little sunflower oil
  • half lime
  • bunch fresh cilantro


  • 2 mature avocados
  • 1 half red onion
  • 1 tomato
  • half red pepper
  • half lime
  • 1 clove garlic
  • bit a little coriander chopped



  • First, make the guacamole. This is very easy:
  • Chop the red onion into shreds
  • Cut the red pepper in half and remove the seeds. Or leave them in if you like spicy
  • Crush or chop the garlic finely
  • Cut the tomato into small pieces without the pulp
  • Halve the avocados and remove the flesh
  • Combine all ingredients, squeeze the juice from half the lime and add the chopped cilantro
  • Now mash all ingredients together with a fork until nice and smooth
  • Done! Set the guacamole aside and proceed with the filling for the vegetarian wraps

Vegetarian wraps

  • Cut the onion into rings
  • Put the Cannellini and Black eyed beans in a colander and rinse briefly (if from a can)
  • Press the garlic, slice the tomato and chop the cilantro. Squeeze half the lime (or if you are not so fond of lime, you can also cut it into wedges for garnish)
  • Get the cashews, put them in a mortar and grind them into small pieces
  • Put a wok or frying pan on the heat and put oil in it
  • Fry the onion in the pan and then add the garlic. Let these fry for a while
  • Now add the Cannellini beans, Black eyed beans and corn. Let warm for a moment. Sprinkle the ground cumin seeds through all ingredients and stir.
  • Mix the tomatoes into the mixture and also add the cashews. Add pepper and salt to taste
  • Coriander and the juice of half the lime add last, keep some behind as well
  • Warm up the wraps in a skillet, microwave or oven and then fill them with the filling. Over this, put the guacamole and some cilantro. Fold the wrap closed. When you want the veggie wrap to stay closed, stick a long skewer through it

Want an extra spicy tomato sauce to go with it. We also used Tia Maria’s Hot sauce here. With no added sugar! Not in the mood for wraps but something else? Then read the recipes for quick healthy noodles and all the salads.

p.s. this post is not sponsored! In case you were wondering.