This post is sponsored by Flatout Bread. Thanks for supporting the businesses that keep Kale & Caramel thriving! All opinions are my own.
I don’t talk about it a lot, but I have a bone-deep, uber-intense love affair with beans. Black beans in particular. Though I’ll take a bean in many forms, black beans Mexican style are a particularly keen obsession. Once, when I confessed to my friend Kira that I haven’t ever gotten sick of eating beans, she asked if I’d ever really tried. Touché, I said, and proceeded to eat beans almost every night for the next two weeks straight. I never got sick of them. Perhaps I’m Blood Type B(ean)?
The thing is, I find beans to be the perfect food. Musical fruit jokes aside, they’re fiber- and protein-rich, filling, creamy, and feel decadent even when they’re simple. Paired with all my favorite burrito toppings and wrapped up in a Flatout whole grain wrap? BEAN SWOON.
These wraps feature black beans my favorite way: Spiced with chipotle, cumin, and garlic, and paired with creamy chèvre goat cheese. I threw in some crispy cumin shallots fried up in olive oil, fresh avocado, bright cilantro, spicy crema, and jalapeños for an optional extra kick.
The wraps are excellent fresh served soft and fresh, and equally tasty grilled up the next day until they’re crispy around the edges.
Welcome to my own private black bean heaven. I’m so glad we’re here together!
CHIPOTLE BLACK BEAN BURRITO WRAPS WITH GOAT CHEESE.
Ingredients
crispy cumin shallots
- 2 tablespoons olive oil
- 1 cup shallot peeled and very thinly sliced (about 1/3 sliced shallot)
- 2 sprinkles sea salt
- 2 dashes ground cumin
chipotle black beans
- 1 ½ cups cooked black beans about 1 15-ounce can, mostly drained
- 1 clove garlic minced
- ¼ teaspoon chipotle powder
- ¼ teaspoon ground cumin
- sea salt to taste
spicy crema
- ¼ cup sour cream
- ½ - 1 teaspoon hot sauce of choice
- wrap toppings
- slices ripe avocado
- leaves fresh cilantro
- sliced jalapeño peppers
- crumbled goat cheese
- …add your own!
Instructions
- In a small frying pan, heat 2 tablespoons olive oil. After a minute, test heat by flicking a drop of water in the oil—when it sizzles, add the thinly sliced shallots with a couple sprinkles of sea salt and a couple sprinkles of ground cumin. Stir with a silicone spatula to ensure shallots fry evenly. When they turn golden brown and edges are browning, scoop shallots out and place in a small bowl. Set aside.
- In the same pan, add minced garlic, chipotle powder, and ground cumin. Return to medium heat, and stir until the garlic becomes fragrant. Add cooked black beans and use a fork to mash them to desired level of mashedness. Stir continually, and salt to taste. Turn heat to low and let cook a few more minutes, covered. Turn off heat and leave beans, covered, until ready to build your wrap.
- In a small bowl, combine sour cream and hot sauce of choice. Set aside.
- Heat wraps if desired, either wrapped in foil in the oven or over light heat on a griddle on the stove. Spread layer of beans, then add avocado, goat cheese, crispy shallots, peppers, cilantro, another layer of goat cheese, and a healthy drizzle of spicy creme.
- Roll or fold as desired, and get in your mouth as soon as possible!
