New York Black Bean Taco-Wraps

by Joanne on November 3, 2009

I couldn’t make up my mind:  A crisp corn taco or a soft Flax whole wheat wrap?  One of each.  That’s what happens with dessert options, right?  Can’t make up your mind….”I’ll have one of everything and Oh …. bring spoons for the table!”

This was my dinner and the “Meat Eater’s” vegetable side dish.  The “Meat Eater” enjoyed these delicious Taco come Wraps more than he did the Healthy Non-Vegetarian Chili-Stew.  Although he won’t admit it.

You see, Ted (my resident Meat Eater) has a way of eating the best thing first on his plate.  Like a little kid, he leaves veggies for last…just in case he doesn’t have enough room    

I watched his plate carefully and he spent quite a bit of time eating a wrap and a crispy taco before moving over to the bowl of chili stew.   He was onto me.  He said… “Don’t even begin to THINK I’m turning Vegetarian”.   Oh well ….   


Make a nice fresh salsa first… really easy, I promise.  (Serves 4)

  • 2 Plum tomatoes, diced
  • 1/2 red onion, diced
  • 1 green onion, chopped
  • 1 tsp fresh cilantro, chopped
  • 1 garlic clove, minced
  • 1/3 of a fresh jalapeno pepper (seeded and chopped)
  • 1 fresh lime:  Grate the zest and squeeze it for the juice.
  • 1/4 tsp ground cumin

Mix all the above together in a serving bowl.  Chill until ready to serve.

Now make the TACOs or the WRAPS:  This is a long list of ingredients but it’s REAL easy so don’t let that deter you.  In fact, if you don’t have something, substitute. 

  • 4 Corn Taco shells or 4 Whole Wheat Wraps or 2 of each
  • 1 green pepper, chopped
  • 1 red pepper, chopped
  • 1/2 red onion, chopped
  • 1 green onion, chopped
  • 2 cloves garlic, minced
  • 15 oz can Black Beans
  • 15 or so Baby Portobello Mushrooms, peeled and sliced
  • 1 avocado: remove the pit, cut into slices and gently scoop out onto a dish
  • pinch of cumin
  • 3 Celery ribs – chopped
  • 2 TBS cilantro, chopped
  • 1/2 cup grated carrots
  • 1 cup sliced iceberg lettuce
  • 1/2 cup shredded mixed cheese

Preheat oven to warm (about 150 F)

Heat a large skillet on medium and when hot, cook the peppers and onion for 5 minutes.  Add the garlic and beans and cook for 3 minutes.  Add the mushrooms and cook for 3 minutes.

Place the taco shells and/or wraps in the oven to get warm.

Plate the avocado and sprinkle it with cumin.  On the same plate add the celery, lettuce, carrots, cheese and cilantro.  This will be your “options” dish for toppings.


Serve the Tacos and Wraps with the warm filling, the fresh salsa, and the choice of healthy options.


My original intention was to make a wonderful soup served in an oven roasted pumpkin bowl.  But some little fluffy tailed rat-like critter… better known as a SQUIRREL… nibbled at my pumpkins and I just can’t bring myself to put  the nibbled goods in my oven and NO WAY on my table.


So much for Anne and Ed keeping the wild life away (Anne as in JO-anne and Ed as in T-ed )



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  • At 2009.11.03 16:10, Shari aka The Saucy Gourmet said:

    These look incredible! I think I have everything to make these tomorrow night for dinner, can’t wait!

    • At 2009.11.03 18:37, Jeena said:

      Mmmmm these look SO tasty Joanne. I love those scarecrows – so cute! 🙂

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