Why You’ll Love This Southwest Black Bean Recipe
This mouthwatering wrap features a flavorful Southwestern quinoa salad, a creamy green-chile spread, and gooey Monterey Jack cheese. While the original recipe calls for Piadina, we’ll be using a wholesome Whole Wheat Tortilla or Whole Wheat Pita as a substitute. So, let’s dive right in and recreate this incredible wrap that’ll satisfy your taste buds and leave you craving more!
How To Serve Wrap
1. Add Fresh Avocado: For an extra creamy and indulgent touch, slice some fresh avocado and add it to your wrap. The creamy avocado pairs perfectly with the Southwestern flavors and adds a luscious texture to every bite.
2. Serve with a Side of Tortilla Chips and Salsa: Enhance the Tex-Mex experience by serving your Southwestern Black Bean Wrap with a side of crispy tortilla chips and tangy salsa. It’s the perfect combination for a satisfying meal or snack.
3. Make it a Bowl: If you prefer a bowl over a wrap, simply skip the Piadina or tortilla and serve the Southwestern Quinoa Salad as a base in a bowl. Top it with the green-chile spread, Monterey Jack cheese, and any additional toppings of your choice.
4. Drizzle with Lime Crema: Take your wrap to the next level by drizzling it with a zesty lime crema. To make it, mix together sour cream, lime juice, and a pinch of salt. The tangy and creamy lime crema adds a burst of freshness to the wrap.
5. Garnish with Fresh Cilantro: Just before serving, sprinkle some freshly chopped cilantro on top of your wrap. The vibrant flavors and aromatic fragrance of cilantro complement the Southwestern ingredients and add a pop of freshness to your dish.
Tips on How to Recreate the Wrap:
Prep Ahead: Save time and make the preparation process smoother by cooking the quinoa and chopping the vegetables ahead of time. Store them in separate containers in the refrigerator until you’re ready to assemble the wraps.
Double the Recipe: If you’re serving a larger crowd or want to have leftovers for future meals, double the recipe. The Southwestern Quinoa Salad and the Green-Chile Spread can be stored separately in the refrigerator for a few days, allowing you to enjoy the wrap multiple times.
Customize the Heat: Adjust the spiciness of the wrap according to your taste preferences. If you prefer a milder flavor, reduce the amount of cayenne pepper or omit it altogether. On the other hand, if you’re a spice enthusiast, feel free to increase the amount or add additional chili powder or red chili flakes.
Explore Topping Options: While Monterey Jack cheese is the classic choice for this wrap, don’t be afraid to experiment with other cheese varieties such as cheddar, pepper jack, or even crumbled queso fresco. Each cheese adds its own unique flavor and texture.
Get Creative with Fillings: While the Southwestern Quinoa Salad is the star of this wrap, don’t hesitate to add other fillings to customize it to your liking. Sliced bell peppers, diced avocado, or even grilled chicken or tofu can be great additions to enhance the flavors and make it even heartier.
The Southwest Black Bean Recipe
Ingredients
Piadina (If you want to make your own, but Whole Wheat Tortilla/Pitas work just as well!)
- 2 cups Whole Wheat Flour
- 1 teaspoon Baking Powder
- Large Pinch of Salt
- 3/4 cup Water
- 2 tablespoons Olive Oil
Southwestern Quinoa Salad:
- 1.5 cups Cooked Quinoa
- 1 Large Can of Black Beans (rinsed and drained)
- 1 cup Can of Corn (rinsed and drained)
- 1 Tomato, diced
- 1 Red Pepper, diced
- 2 tablespoons Olive Oil
- 2 tablespoons Lemon Juice
- 3 Green Onions, finely chopped
- Salt and Pepper to taste
- 1.5 teaspoon Garlic Powder
- 1.5 teaspoon Oregano Powder
- 1.5 teaspoon Cumin Powder
Green-Chile Spread:
- 1/2 cup Cream Cheese
- 1/4 cup Sour Cream
- 2 tablespoons Green Chiles, chopped
- 1 tablespoon Mayo
- 1 teaspoon Dijon Mustard
- 1/2 teaspoon Smoked Paprika
- Cayenne Pepper (to taste)
- Optional: Chili Powder or Red Chili Flakes (if you prefer more spice)
Additional Ingredients:
- Monterey Jack Cheese, shredded
Instructions
Start by cooking the quiona as per the package instructions. I like to add a tsp of Olive Oil and pinch of salt to help with the flavour.
Next, let’s make the Piadina (or Whole Wheat Tortillas/Whole Wheat Pitas). In a mixing bowl, combine whole wheat flour, baking powder, and a large pinch of salt. Gradually add water and olive oil, mixing until a soft dough forms. Knead the dough for a few minutes until smooth. Wrap it in plastic wrap and let it rest for at least 20 minutes. Divide the dough into six equal portions and roll each portion into a thin, round shape, similar to a tortilla. Cook the Piadina (or tortillas/pitas) on a preheated skillet over medium heat for about 2 minutes on each side, or until lightly golden. Set them aside.
Start by preparing the Southwestern Quinoa Salad. In a large mixing bowl, combine cooked quinoa, black beans, corn, diced tomato, diced red pepper, finely chopped green onions, olive oil, lemon juice, salt, pepper, garlic powder, oregano powder, and cumin powder. Mix well until all ingredients are evenly coated. Set aside.
Next, prepare the Green-Chile Spread. In a separate bowl, combine cream cheese, sour cream, chopped green chiles, mayo, Dijon mustard, smoked paprika, and cayenne pepper. Mix until well combined. Adjust the amount of cayenne pepper based on your desired level of spiciness. If you like it even spicier, you can add chili powder or red chili flakes. Set the spread aside.
To assemble the wrap, spread a generous amount of the Green-Chile Spread on each Piadina (or tortilla/pita). Place a scoop of the Southwestern Quinoa Salad in the center of each wrap. Top it off with a handful of shredded Monterey Jack cheese.
Fold the wrap tightly and toast it in a pan on the stove for 2-3 minutes on each side. This helps it get extra crispy.
Serve and enjoy!
