These vegetarian wraps with beans and cheese are ideal for a grab-and-go lunch. Layered with cream cheese, refried beans, shredded cheese, salsa, green onions, cilantro, and avocado, they’re quick to assemble and full of flavor.
Lunch can easily fall into a rut. I’m usually the only one in my family who will eat leftovers, so leftovers become my default. If I’m short on time I’ll snack on whatever’s left from my kids’ plates instead of making something just for myself. Lately I decided to stop making excuses and started assembling this fast, satisfying wrap that’s perfect for lunch or a quick dinner on the go.
I first discovered a similar wrap while visiting a farm in Washington. I don’t usually pick vegetarian options, but these wraps looked so good I tried one. The simple ingredients made a surprisingly memorable lunch, so I snapped a picture of the label to recreate it later at home.
This version is a slight adaptation of that wrap, but it’s equally delicious. It’s the sort of meal I could eat several times a week without getting tired of it, and the best part is it takes under 15 minutes from start to finish.
The assembly is straightforward: spread soft whipped cream cheese on a tortilla, warm a little refried beans, then top with cheddar, fresh salsa, chopped green onions, cilantro, and avocado slices. Roll it up and enjoy. Depending on how saucy your salsa is, the wrap can be a little messy, but that’s part of the charm—every bite is worth it.
I used Old El Paso tortillas and refried beans for convenience. If you want to keep the recipe strictly vegetarian, be sure to use Old El Paso Vegetarian Refried Beans rather than their traditional variety.
There’s no reason not to make a proper lunch for yourself — this wrap takes about 13 minutes to prepare and makes four satisfying servings.
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Vegetarian Wraps with Beans and Cheese
Vegetarian Wraps with Beans and Cheese
Ingredients
- 1/2 cup Old El Paso Refried Beans* (use the Vegetarian variety to keep this fully vegetarian)
- 4 Old El Paso 8-inch flour tortillas
- 6 tablespoons whipped cream cheese
- 1/2 cup shredded cheddar cheese
- 6 tablespoons fresh salsa
- 4 tablespoons chopped green onions
- 4 tablespoons chopped cilantro
- 1/2 avocado, sliced
Instructions
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Place the refried beans in a small saucepan, add a splash of water, and heat over medium-low until warmed through.
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Lay a tortilla flat. Spread about 1 1/2 tablespoons of whipped cream cheese evenly over the tortilla. Add 2 tablespoons of warm refried beans, 2 tablespoons shredded cheddar, 1 1/2 tablespoons salsa, 1 tablespoon chopped green onions, and 1 tablespoon chopped cilantro. Arrange a few avocado slices down the center.
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Starting on one side, roll the tortilla tightly around the fillings to form a wrap. Repeat with the remaining ingredients to make four wraps total.
Recipe Notes:
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This post was created in partnership with Old El Paso. I’m grateful to work with brands I believe in and appreciate your support.