Black Bean and Poblano Tortilla Wraps

Photo: Oxmoor House

Prep: 12 minutes.

Yield: 4 servings (serving size: 1 wrap and 2 tablespoons sour cream mixture)
Recipe from Oxmoor House

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Nutritional Information

Amount per serving
  • Calories: 298
  • Calories from fat: 38%
  • Fat: 12.6g
  • Saturated fat: 3.9g
  • Monounsaturated fat: 5g
  • Polyunsaturated fat: 1.2g
  • Protein: 9.2g
  • Carbohydrate: 40.3g
  • Fiber: 5.1g
  • Cholesterol: 16mg
  • Iron: 2.4mg
  • Sodium: 606mg
  • Calcium: 177mg


  • 1/2 cup reduced-fat sour cream
  • 1/2 teaspoon ground cumin
  • 1 (15-ounce) can black beans, rinsed and drained
  • 1 cup ripe diced peeled avocado (about 1)
  • 1/2 poblano chile, finely chopped (about 1/3 cup)
  • 1/4 cup finely chopped red onion
  • 1/4 cup chopped fresh cilantro leaves
  • 3 tablespoons fresh lime juice (about 1 large lime)
  • 1/4 teaspoon salt
  • 4 (8-inch) flour tortillas


  1. Combine sour cream and cumin in a small bowl; stir with a whisk.
  2. Combine beans and next 6 ingredients in a bowl. Spoon equal amounts of black bean mixture down center of each tortilla. Roll up, cut in half, and secure with wooden picks if necessary. Serve with sour cream mixture.
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