Refried bean wrap

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» Refried bean wrap

A ham and cheese sandwich generates 1.7 times more CO2e than a refried bean wrap.

From VegKitchen

Makes 4 wraps


  • one can spicy or green chili organic vegan refried beans
  • 4 10-inch round wraps, lightly warmed if desired thinly shredded romaine lettuce, as needed
  • 1 medium ripe avocado, peeled and thinly sliced
  • 2 medium tomatoes, thinly sliced
  • 1/2 cup sliced pitted briny olives or sliced sun-dried tomatoes (not oil-cured) fresh or pickled jalapeño pepper slices, optional


  1. Combine half of the refried beans in a bowl with 1/2 cup of water, and work together with a fork until smooth, to thin the beans out a bit (most canned refried beans are too dense to spread.
  2. Divide the refried beans between the four wraps and spread evenly.
  3. Arrange a mound of lettuce down the centre of one wrap. Arrange a quarter of the avocado slices over it, then a layer of tomatoes. Sprinkle with olives or dried tomatoes, and finally the optional jalapeños. Repeat with the other wraps.
  4. Fold ends over the row of avocado and tomato, then wrap snugly. Cut each in half crosswise. Serve at room temperature and eat out of hand.
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