Save A fun, customizable baked tortilla wrap filled with creamy beans and melty cheese—perfect for a quick, satisfying meal or snack.
The first time I made this tortilla wrap hack, my kids loved building their own versions with different cheeses and veggies. It's always a hit at family lunch, and everyone gets involved.
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 (optional): 1/4 cup, chopped
- Salsa (optional): 1/2 cup
- Sour cream (optional): 1/4 cup
- Avocado (optional): 1, sliced
Instructions
- Prep Oven:
- Preheat the 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 to mix well.
- Prepare Tortillas:
- Place a tortilla on a flat surface. Make a single cut from the center to the edge.
- Assemble Wraps:
- Mentally divide the tortilla into four quarters. Fill the first with bean mixture, second with cheddar cheese, third with Monterey Jack, and fourth with any desired toppings.
- Fold:
- Starting at the cut, fold the first quarter over the second, then over the third, then over the fourth to make a layered triangle.
- Repeat:
- Repeat with remaining tortillas and fillings.
- Bake:
- Place folded wraps on the sheet pan. Brush with oil or spray with cooking spray.
- Crisp:
- Bake for 15–20 minutes, flipping halfway, until golden and crisp.
- Serve:
- Serve hot with salsa, sour cream, avocado, and cilantro.
Save 
Save This wrap hack quickly became our weeknight favorite. It's especially fun letting everyone choose their own fillings before baking together.
Notes
Spice up with pickled jalapeños or hot sauce, or swap beans for pinto or refried beans. For non-vegetarians, add cooked meat inside any layer.
Required Tools
Sheet pan, parchment paper, mixing bowl, knife, spatula.
Allergen Information
Contains wheat and dairy ingredients. Always check labels, especially for tortillas and cheese.
Save 
Save Enjoy these tortilla wraps fresh from the oven: they’re crispy outside and gooey inside every bite.
Cooking Questions & Answers
- → Can I use different beans for the filling?
Yes, you can substitute black beans with pinto beans or refried beans to change the texture and flavor.
- → What cheeses work best for these wraps?
Cheddar and Monterey Jack melt nicely and complement the spices, but you can experiment with other mild melting cheeses.
- → How do I keep the wraps crispy after baking?
Brush the folded wraps lightly with oil before baking and bake on a parchment-lined sheet to achieve a crisp, golden texture.
- → Are these wraps suitable for a quick meal?
Yes, with preparation and cooking totaling about 35 minutes, they are ideal for a fast, flavorful main dish or snack.
- → Can I add protein to these wraps?
Yes, cooked shredded chicken or beef can be added to the filling if desired to increase protein content.