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Black Bean and Poblano Tortilla Wraps

Prep: 12 minutes.

Oxmoor House JANUARY 2003

  • Yield: 4 servings (serving size: 1 wrap and 2 tablespoons sour cream mixture)


  • 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


Combine sour cream and cumin in a small bowl; stir with a whisk.

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.

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

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Black Bean and Poblano Tortilla Wraps Recipe