---
title: Vegan Tex-Mex Black Bean & Pepper Wrap
source:
  name: HelloFresh
  url: https://www.hellofresh.com/recipes/vegan-tex-mex-black-bean-pepper-wrap-63696b9b56b8c95e010cfdaf
servings: 2
prep_time: 10 minutes
cook_time: 20 minutes
time_required: 30 minutes
difficulty: Easy
allergens:
  - Soy
  - Wheat
tags:
  - New
  - Vegan
  - Spicy
  - Tex-Mex
rating: 4.5
rating_count: 2300
source_chef: Recipe Development Team
review_highlights:
  - theme: Flavor
    text: Many loved the rich, complex flavors, with some finding it surprisingly tasty for a vegan dish.
  - theme: Ease of prep
    text: Quick and easy to make, though a few found wrapping the burritos tricky.
image: "https://images.recipes.furrysalamander.com/Bean%20And%20Legume%20Recipes/Black%20Beans/vegan-tex-mex-black-bean-pepper-wrap.avif"
---
Wash and dry all produce. Trim and thinly slice @scallions{2%unit}, separating whites from greens. Halve, core, and thinly slice @long green pepper{1%unit} into strips. Drain and rinse @black beans{1%can}. Roughly chop @cilantro{1%bunch}. Finely dice @tomato{1%unit}. Quarter @lime{1%unit}.

Heat a drizzle of @cooking oil{2%tbsp} in a small pot over medium-high heat. Add scallion whites; cook, stirring constantly, until fragrant and translucent, ~{30%seconds}. Stir in @jasmine rice{½%cup} and half the @tomato paste{2%tbsp}. Cook, stirring, until rice is evenly coated, ~{30%seconds} more.

Add 1 cup water, @veggie stock concentrate{1%unit}, 1 tsp @southwest spice blend{1%tsp}, and a pinch of salt. Bring to a boil, then cover and reduce heat to a low simmer. Cook until rice is tender, ~{15%minutes}. Turn off heat and keep covered until ready to serve.

While rice cooks, heat a drizzle of oil in a large pan over medium-high heat. Add green pepper; cook, stirring, until softened, ~{5%minutes}. Season with salt and pepper.

Add beans, @tex-mex paste{2%tbsp}, remaining southwest spice blend, and ¼ cup water. Cook, stirring, until filling is combined and thickened, ~{2%minutes}.

In a small bowl, combine @vegan mayo{2%tbsp}, cilantro, and a pinch of salt and pepper. Add water, 1 tsp at a time, until mixture reaches a drizzling consistency.

In a separate small bowl, combine tomato, scallion greens, and a squeeze of lime juice. Season with salt and pepper.

Fluff rice with a fork. Wrap @flour tortillas{2%pieces} in damp paper towels and microwave until warm and pliable, ~{30%seconds}.

Lay tortillas on a clean work surface. Add as much rice, bean filling, and pico de gallo as you like across the bottom third of tortillas. Drizzle with as much sauce as you like.

Fold bottom edge of each tortilla over filling, then fold over left and right sides toward the filling. Roll up tortillas, starting with filled sides, to form wraps.

Halve wraps on a diagonal; divide between plates along with any remaining beans, remaining rice, and remaining pico de gallo. Serve with any remaining sauce for dipping and remaining lime wedges on the side.