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Black Bean Burger Wraps

with Carrot Fries and Garlic Aioli


Who says you need a bun to enjoy a burger? For dinner tonight, you’ll enjoy our latest veggie burgers nestled in gluten-free tortillas, which you’ll fold into crunchy wraps. The tortillas are a little tender, but if you wrap carefully enough, the pockets will sear in the skillet and become golden brown. (Don’t be discouraged if yours tear a little.) We hope you enjoy dipping the spiced carrot fries into the garlic aioli as much as we do!

American Dinner Beans/Legumes Root Vegetables Leafy Greens Nut-Free Gluten-Free High-Protein Spring Recipes Summer Recipes Seasonal Menu Comfort Foods
35 min


  1. 1 can black beans
  2. 1 onion
  3. ¼ cup rolled oats
  4. 1 tbsp chili powder
  5. carrots carrots
  6. taco spice taco spice
  7. 1 clove garlic
  8. ½ lemon
  9. Follow Your Heart® Vegenaise®
  10. 2 gluten-free wraps
  11. 2 oz peppadew peppers
  12. 2 oz baby arugula
  13. 2 tbsp + 2 tsp vegetable oil*
  14. Salt*
  15. *Not Included
Allergens: soy


  • Large nonstick skillet
  • Food processor


Make the burgers

Preheat the oven to 425°F. Drain and rinse the black beans. Roughly chop the onion. To a food processor, add 1 cup of the black beans, just 1 cup chopped onion (save the rest for your own use), rolled oats, chili powder, and ¼ tsp salt. Pulse, scraping down the sides with a rubber spatula as necessary, until well combined. Make 2 patties out of the mixture and transfer to a plate. Let the black bean burgers chill in the refrigerator until Step 4.

Roast the carrot fries

Peel the carrot and cut into thin sticks, or “fries.” On a baking sheet, toss the carrot fries with 1 tsp vegetable oil and the taco spice. Roast in the oven until browned and crispy in places, about 15 to 20 minutes.

Make the aioli

Mince or grate 1 clove garlic and add it to a small bowl. Add the juice from half the lemon (reserving the other half for the Herb Quinoa Pilaf), Vegenaise, and a pinch of salt. Mix the garlic aioli well to combine.

Cook the burgers

Place a large nonstick skillet over medium-high heat with 2 tbsp vegetable oil. Once hot, add the black bean burgers and cook until well browned and crisp on each side, about 4 to 5 minutes.

Build the burgers

Spread 1 tbsp of the garlic aioli on each of the gluten-free wraps and top with peppadew peppers, arugula, and a black bean burger. Wrap the burgers up by gently folding in the sides, one at a time. Return the skillet to medium heat with 1 tsp vegetable oil and add the burger wraps, seam side down. Cook until sealed and crisp, about 1 minute per side.


Cut the black bean burger wraps in half and divide between plates. Serve with carrot fries and any remaining garlic aioli for dipping.