Sandwiches and Wraps/ Vegan Recipes

Cool Refried Bean Wraps

Cool Refried Bean Wraps

Serve these easy refried bean wraps for lunch with with stone-ground natural tortilla chips and some fruit! Or whip up this recipe for dinner and serve the wraps with baked potatoes or sweet potatoes. (Tortilla chips and salsa are welcome, too.) These wraps are also a good companion to soups, like our Potato, Corn, and Green Chile Soup, for example. Photos by Evan Atlas.

Using organic refried beans makes this a snap, but if you’re a DIY kind of person, follow the link at the end of the recipe to make your own from scratch. To feed more people, the recipe doubles easily. If you’re eating solo, you might as well make two, as these keep well.

Make one for dinner, and pack the second one for lunch the next day. What to do with the remaining half can of refried beans? Make Easy Hot Bean Dip, which also calls for half a can. Or, you can freeze the rest for future wraps.

Cool Refried Bean Wraps

Makes: 2 wraps


  • 1/2 (16 oz) can spicy or green chili organic vegan refried beans (or see Note if you want to make them from scratch)
  • 2 (10 inch) round wraps, lightly warmed if desired
  • thinly shredded romaine lettuce, as needed
  • 1/2 medium ripe avocado, peeled and thinly sliced
  • 1 medium tomato, thinly sliced
  • 1/4 cup sliced pitted briny olives or sliced sun-dried tomatoes (not oil-cured)
  • fresh or pickled jalapeño pepper slices, optional


  1. Combine half of the refried beans in a bowl with 1/4 cup of water, and work together with a fork until smooth, to thin the beans out a bit (most canned refried beans are too dense to spread.
  2. Divide the refried beans between the two wraps and spread evenly.
  3. Arrange a mound of lettuce down the center of one wrap. Arrange half of the avocado slices over it, then a layer of tomatoes. Sprinkle with olives or dried tomatoes, and finally the optional jalapeños. Repeat with the second wrap.Cool Refried Bean Wraps recipe
  4. Fold ends over the row of avocado and tomato, then wrap snugly. Cut each in half crosswise. Serve at room temperature and eat out of hand.

Note: If you prefer to cook your own beans, here’s a from-scratch recipe for Refried Pinto Beans. Once they’re done and cooled, spice them up with chili powder, cumin, and fresh or canned chilies.

Refried Bean Wraps

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  • Reply
    N Shah
    March 3, 2011 at 10:22 am

    Hi Nava,
    Being a strick vegetarian I will have to soak the beans and than cook them. Any suggestions for spices that would go well with the bean in this wrap.
    Thank you.
    N Shah

  • Reply
    March 3, 2011 at 10:24 am

    Hello– though you can find vegan refried beans in a can, it’s admirable that you’d like to cook your own. You can use chili powder, cumin, oregano, and minced fresh chilies or dried hot red pepper flakes, the last two if you like the mixture spicy!

  • Reply
    January 30, 2012 at 12:48 am

    won’t they get soggy by lunch time

  • Reply
    January 30, 2012 at 8:10 am

    Vego, I made these a number of times for my kids as they were growing up for their lunches and they seemed to hold up fine. Let me know if you try it!

  • Reply
    June 13, 2012 at 3:09 pm

    I am at home and my family cooks lots of meaty meals and I am vegetarian. I need a quick easy non bake recipes for myself, any ideas??

  • Reply
    June 13, 2012 at 8:50 pm

    Reese, these topics list some super-easy recipes (some are actually non-recipes, just ideas for putting together emergency dinners!)

    Also check out the page for kid and teen-friendly recipes; lots of ideas there! –

  • Reply
    February 4, 2014 at 11:27 am

    I like that you add serving suggestions. I suffer from being creative that way. Thanks!

    • Reply
      February 4, 2014 at 11:29 am

      We aim to please, Linda!

  • Reply
    August 21, 2014 at 1:59 pm

    Why are these so high calorie?

    • Reply
      August 21, 2014 at 2:03 pm

      Linda, you’re right that this seems kind of off. I will have my analyzing person go over this again. Stand by …

  • Reply
    March 22, 2015 at 7:47 pm

    Not a vegan, like meat to much, but I love the recipes. So inventive.

  • Reply
    June 3, 2015 at 9:11 am

    I’m considering going vegetarian, do you have any posts with tips for how to make the transition?

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