Vegan Grilled Black Bean and Corn Cheese Wraps
Southwest Black Bean and Corn Grilled Wraps combine melted American cheese with a fresh, zesty corn salsa in a toasted flour tortilla. The dish balances creamy refried beans, crispy-on-the-outside-tender-on-the-inside tortillas, and bright cilantro-lime flavors from the salsa. What sets this version apart is the dual-cheese technique—cheese both under and over the filling—which creates pockets of melted richness while the grill adds a satisfying char. Perfect for weeknight dinners, casual gatherings, or lunch, these wraps deliver Southwestern flair without heavy sauces. The corn salsa's fresh crunch contrasts beautifully with the warm, creamy beans and cheese. Make these for anyone seeking quick, flavorful hand-held meals with minimal cleanup.
Ingredients
- 1 cup fresh corn kernels, cooked
- 1 small (1/2 cup) tomato, seeded, chopped
- 1 tablespoon fresh cilantro, chopped
- 1 tablespoon red onion, chopped
- 2 teaspoons fresh jalapeño pepper, chopped
- 1 teaspoon lime juice
- ½ teaspoon salt
- 12 3/4-ounce slices American cheese, Land O Lakes Deli American
- 4 10-inch flour tortillas
- 1 cup fat-free refried black beansrefried pinto beans1:1
Slightly earthier taste
Instructions
- 1
Combine corn kernels, tomato, cilantro, red onion, jalapeño, lime juice, and salt in a bowl. Refrigerate for 30 minutes to blend flavors.
- 2
Heat gas grill to medium or charcoal grill until coals are ash white.
- 3
Place 2 slices cheese, slightly overlapping, in center of each tortilla, leaving a 2-inch border on sides and bottom.
- 4
Spread black beans over cheese, then top with corn salsa.
- 5
Place 1 slice cheese over the salsa.
- 6
Fold the two opposite edges of tortilla over the edge of cheese.
- 7
Starting at one open end, fold up the tortilla to enclose fillings.
- 8
Place onto grill seam-side down. Grill, turning once, until toasted and heated through.
Tips
Make the corn salsa up to 4 hours ahead; the lime juice and cilantro flavors deepen as it sits. This lets you prep faster at mealtime while maximizing fresh taste.
Ensure your grill grate is clean and oiled before grilling. Seam-side down prevents filling leakage and creates a golden, crispy seal that holds structure.
Don't skip the 2-inch tortilla border—it prevents cheese and salsa from oozing during folding and grilling, ensuring neat, intact wraps.
Good to Know
Refrigerate leftover wraps in an airtight container for up to 2 days. Reheat on the grill or in a skillet over medium heat until warmed through.
Prepare corn salsa up to 4 hours ahead and refrigerate. Assemble wraps just before grilling to prevent tortillas from becoming soggy.
Serve immediately while wraps are hot and cheese is melted. Pair with Mexican rice, black beans on the side, or a fresh lime-cilantro slaw for a complete meal.
Common Mistakes
Skip sealing the tortilla properly to avoid filling leakage during grilling.
Overstuff wraps to prevent the filling from escaping and cheese from oozing out.
Use a cold grill to avoid uneven cooking and lack of the desired toasted crust.
Substitutions
Dairy-Free Swaps
General Alternatives
Slightly earthier taste
FAQ
Can I make these wraps in advance?
Assemble wraps up to 2 hours before grilling and refrigerate. Don't grill in advance, as they soften quickly. The corn salsa can be made 4 hours ahead, covered and chilled.
What if I don't have a grill?
Heat a cast iron skillet or griddle over medium-high heat. Cook wraps seam-side down for 2-3 minutes until golden, then flip and cook another 2-3 minutes until cheese melts and tortilla crisps.
Can I freeze these after grilling?
Yes. Cool completely, wrap individually in foil, and freeze up to 3 months. Reheat in a 350F oven for 12-15 minutes covered, or on the grill over medium until heated through.