Cuban Homestyle Black Bean and Onion Wraps

About This Recipe

This wrap takes the flavors of Cuban rice and beans and turns them portable, filling a warm tortilla with well-seasoned black beans, sweet caramelized onion and a scoop of rice. It leans on the same sofrito logic as a proper Cuban bean pot - onion cooked low and slow until sweet, garlic and cumin bloomed in the same fat - just assembled for eating with your hands instead of a spoon. The beans should be cooked down until they're thick enough to hold together in the wrap rather than sliding out; a quick mash of a portion of the beans against the side of the pan helps them bind everything without turning the filling pasty.

Ingredients

Serves 4

• 2 tbspolive oil
• 1 largeonion(thinly sliced)
• 4 clovesgarlic(minced)
• 1 tspground cumin
• 1 can (15 oz)black beans(drained, liquid reserved)
• 1 cupcooked white rice
• 2 tbsplime juice
• 4 largeflour tortillas(warmed)
• 0.5 cupshredded queso fresco or mild cheese
• 0.25 cupcilantro(chopped)
• 1 tspfine sea salt

Instructions

1. 1

   Caramelize the onion

   Heat oil in a skillet over medium-low heat. Add onion and cook 15 minutes, stirring occasionally, until deeply golden and soft.

2. 2

   Add garlic and beans

   Stir in garlic and cumin, cook 1 minute, then add black beans with a splash of the reserved liquid and salt.

3. 3

   Mash and thicken

   Simmer 5-6 minutes, mashing about a third of the beans against the pan with a spoon to thicken the mixture so it holds together.

   If the beans still look loose, keep simmering uncovered - a wrap filling needs to be thick, not saucy.

4. 4

   Finish

   Remove from heat and stir in lime juice; taste for salt.

5. 5

   Assemble

   Spoon warm rice and the bean mixture onto each tortilla, top with cheese and cilantro, fold in the sides and roll tightly.

6. 6

   Warm and serve

   For a crisp exterior, place the wraps seam-side down in a dry skillet over medium heat for 1-2 minutes per side before serving.

Variations

• •

  Add shredded roast pork or leftover picadillo for a heartier, meatier wrap.

• •

  Swap the tortilla for a Cuban bread roll and press it like a sandwich for a bean-based twist on a Cuban sandwich.

• •

  Add sliced avocado or a garlic-lime mojo drizzle inside the wrap for extra freshness.

Storage

Best eaten fresh. If making ahead, store the bean filling and rice separately from the tortillas and assemble just before eating to avoid sogginess.

Frequently Asked Questions