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All of your favorite Mexican flavors are rolled up into a tasty wrap that will make school lunchtime a party.
There are two days that my kids ask to buy lunch at school…pancake day and “nacho fiesta”. While I understand this logically (I mean, in theory, what could be better than breakfast for lunch or a nacho party??), I can’t quite make sense of it digestively. I just can’t reconcile the appeal of leaden pancakes zapped in the microwave or a handful of stale tortilla chips and goopy Velveeta-esque cheese as their top choices. But hey, if it’s break from dividing fractions, I guess anything looks good.
Typically though, my boys are disdainful of the lunch options that the school offers. They bring a packed lunch most days, even though they’re now responsible for making their own. You would think that having to make their own lunch would encourage them to buy whatever the school puts out there, (based on sheer laziness alone) but they’ve surprised me by slapping together a sandwich, grabbing an apple and getting it done.
Now while I do tend to rule with an iron fist most school mornings, I am a tiny bit flexible over the first week or two. Since we’re all fumbling around getting used to alarms clocks, heavy backpacks and just the general routine again, I will lend a hand in the packed lunch department. And believe it or not, I actually was inspired by their favorite school lunch to create these easy wrap sandwiches. Drum roll please…Nacho Fiesta Roll-Ups!
Yep, all of their favorite Mexican flavors wrapped up in a tortilla for a tasty lunch and easy transport. I make a super flavorful black bean spread (that can pull double duty as a dip), smear it on tortillas and then top it with pico de gallo, shredded cheese, lettuce, a sprinkle of cilantro and a squeeze of lime. Avocado works well in these too, just give it a big drizzle of lime juice to prevent it from oxidizing before the lunch hour.
Now, before you get all crazy…no, I don’t expect you to whip up black bean spread at 7 am. The nice thing about these wraps is all the components (including chopping the lettuce) can be done the night before so it’s no more work than making a PB&J when you’re crunched for time in the morning.
And not only are these great for packed lunches, they’re perfect tailgating fare as well. Go ahead and throw grilled chicken or steak in there and I know I wouldn’t be mad if a little charred poblano or pickled jalapeño made an appearance. These are easy, completely customizable to your tastes, and make-ahead magic baby. Even if my boys aren’t cheering about heading back to school, at least lunchtime can be a party.
- 1 Tbsp olive oil
- 1 small onion, diced (about 1 cup)
- 1 garlic clove, minced
- 1 Tbsp jalapeño, seeds removed and diced (optional)
- 1 15 oz can black beans, drained and rinsed
- 2 Tbsp cilantro, minced
- 1/2 tsp lime zest
- 2 Tbsp fresh lime juice
- 1/2 tsp kosher salt
- 1/4 tsp freshly ground black pepper
- 6 flour tortillas (8 inch)
- black bean spread
- 1 cup pico de gallo (homemade or store-bought)
- 1 1/2 cups shredded cheddar cheese or Mexican cheese blend
- 1 head Romaine lettuce, shredded
- 2 Tbsp cilantro, minced
- squeeze of lime juice
- 1 avocado, pitted and sliced (optional)
Heat the olive oil in a medium saute pan set over medium heat. Add the onion and saute for 2-3 mins.
Add the garlic and jalapeño and continue to cook for another 2-3 mins, stirring frequently.
Remove from the heat and cool slightly.
Combine the onion mixture, black beans, cilantro, lime zest, lime juice, salt and pepper in a food processor fitted with a steel blade. Process until smooth.
Warm the tortillas in the microwave until pliable, about 15 seconds.
Lay one tortilla down and spread 1/4 cup of the black bean spread along the center.
Next scatter pico de gallo, shredded cheese, avocado (if using), Romaine lettuce, cilantro, and a squeeze of lime juice over the top.
Tuck in the left and right sides and roll tightly away from you. Wrap tightly in plastic wrap.
Repeat with remaining ingredients. Serve in rolls or slice into rounds.
Black bean spread yields 1 1/2 cups.