Simple, practical, and full of everyday flavour, Smoky Black Beans, Parsley Chimichurri, Spinach Wraps. is a vegan, vegetarian American lunch, main course made with oil, black beans, and chopped red onion in about 28 minutes. The recipe lays out the ingredients and each cooking step clearly, so you can adjust seasoning, texture, and serving size for your own kitchen.

Recipe Snapshot

  • Prep time: 10 minutes
  • Cook time: 18 minutes
  • Total time: 28 minutes
  • Yield: 3 - 4 wraps
  • Category: lunch, Main Course
  • Cuisine: American

Ingredients

Smoky Black beans:

  • 2 teaspoons oil
  • 1 can black beans (15 oz)
  • 1/4 cup chopped red onion
  • 1/4 cup chopped green bell pepper
  • 2 cloves garlic minced
  • 1/2 teaspoon cumin powder
  • 1/2 teaspoon chipotle chili pepper powder or to taste
  • 1/2 teaspoon smoked paprika
  • 3/4 teaspoon salt or to taste
  • 1 medium tomato (chopped)
  • 1/2 Zucchini (chopped small or other quick cooking squash)
  • a generous dash of liquid smoke (optional)

Other fillings:

  • 1 x chimichurri recipe (see notes)
  • Tortillas (1 per person)
  • Baby Spinach (about 2 cups)
  • Red bell pepper thinly sliced (1-2)
  • Daiya Cheddar or pepper jack shreds (optional)

Method

Smoky Black Beans:

  1. In a pan, add oil and heat on medium. Add onion, garlic, bell pepper and cook for 6-8 minutes until onion is translucent. Add the spices, black beans, zucchini, tomato, salt, and liquid smoke. Mix well. Cover and cook on low-medium heat for 8-10 minutes. Taste and adjust salt and spice.

Wrap:

  1. Warm the tortilla. Spread a generous amount of parsley chimichurri on it (see notes for the recipe). Add the warm Smoky black beans, then some Daiya cheddar cheese. Top with thinly sliced red bell pepper, and baby spinach. Sprinkle with salt, pepper and some more chimichurri. Wrap and serve.

Kiyaan Singh’s Kitchen Note

Keep this recipe as a working base: cook once as written, then adjust spice, texture, and serving style for your own table.