Mexican Black Bean Wraps Recipe

With back-to-school season in full swing, these Mexican Black Bean Wraps are a must for busy weeknights. Kid friendly, vegetarian and delicious this is one recipe that you’ll return to over and over again.

My family loves tacos—we eat them at least every week and the filling usually rotates between some type of bean. Lentils, kidney beans, pinto beans, black beans; we aren’t particular as any bean cooked with veggies and taco seasoning is a win in our book. A few weeks ago, my husband asked for lettuce wraps and I knew I could please everyone with one meal.

Serving up plates of Mexican Black Bean Wraps

This black bean and sweet potato filling works as both tacos for my kiddos and lettuce wraps for my husband. Or, enjoyed like I did which was with both crunchy lettuce and a warmed tortilla. As a busy mom, any meal that satisfies the whole family and takes less than 30 minutes to make goes into our dinner rotation a few times a month. 

The combination of sweet potatoes and black beans is one of my favorites, but feel free to swap in any vegetable- or leave out completely. Zucchini, butternut squash or mushrooms would all work in the same way. For a heartier meal, I love serving this with brown rice or Spanish rice. You can also add in cooked grains to the filling and wrap with lettuce, tomatoes and Cilantro Lime Greek Yogurt Dressing for a burrito.

Mexican Black Bean Wrap just topped with Litehouse Cilantro Lime

This filling is also great as a taco salad, especially piled high with your favorite greens and a generous pour of Litehouse’s Purely Balanced Cilantro Lime Greek Yogurt Dressing. Their Cilantro Lime Greek Yogurt is packed with flavor and fresh zing. It’s fantastic as an alternative to sour cream in these tacos and offers the right amount of cooling. With only 45 calories per serving, it’s a lower-calorie and fat alternative without sacrificing flavor.

Vegetarian Black Bean Wraps Recipe

Serves 4 | Finish in 30 minutes

Mexican Black Bean Wraps! Quick seasoned black beans and sweet potatoes tucked into crispy lettuce cups or tortillas with juicy tomatoes, fresh cilantro and Litehouse’s Cilantro Lime Greek Yogurt Dressing. A vegetarian main meal that’s packed with plant-based protein and fiber; ready in less than 30 minutes! These Mexican Black Bean Wraps are a must save for quick weeknight meals.


  • 1 tbsp. Olive Oil
  • ½ c. Finely diced white onions
  • 2 (15oz.) cans Black Beans, drained and rinsed  
  •  3 tbsp. Taco Seasoning
  •  1 c. Sweet Potatoes, peeled and diced
  • ¼ c. Vegetable Broth
  • ½ Lime, juiced
  • 8 Tortillas or Lettuce cups
  • ¼ c. Litehouse® Purely Balanced Cilantro Lime Greek Yogurt Dressing
  • Toppings of choice: chopped tomatoes, fresh cilantro, olives


  1. Heat the olive oil in a large skillet over medium heat. Add the onion and cook until just softened, about 5 minutes.
  2.  Add the black beans, taco seasoning and potatoes and cook for another minute or two , then ad in the broth and reduce heat to medium-low. Cover and steam until softened, stirring occasionally.
  3.  Remove lid and stir in lime juice, seasoning to taste with salt and pepper as desired.
  4. Warm the tortillas, if using, then divide the bean mixture among the tortillas or lettuce cups. Drizzle with Litehouse® Purely Balanced Cilantro Lime Greek Yogurt Dressing, then top as desired.

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