Ready to take your grilling game beyond the usual veggie burgers? Say hello to your new summer obsession: Grilled Mango and Black Bean Wraps! We’re talking sweet, juicy mango slices kissed with smoky char and a kick of spicy Jamaican jerk seasoning, all rolled up with a zesty black bean and corn salsa, creamy avocado, and melty cheese. It’s a flavor explosion that’s ridiculously easy to make and guaranteed to be a hit at your next cookout.
Ingredients
• 20 ounces / 567g refrigerated mango slices, drained
• 1 1/2 teaspoons Jamaican jerk seasoning
• 6 7- to 8-inch / 18- to 20-cm whole grain flour tortillas
• 15 ounces / 425g canned black beans, rinsed and drained
• 11 ounces / 312g canned whole kernel corn with sweet peppers, drained
• 3/4 cup / 135g chopped, seeded tomato (about 1 large)
• 2 tablespoons fresh cilantro, snipped
• 1 tablespoon fresh lime juice
• 2 teaspoons canned chipotle peppers in adobo sauce, finely chopped
• 1 medium avocado, sliced
• 3/4 cup / 85g shredded Monterey Jack cheese (or vegan alternative)
Instructions
1. Prepare the Mango: Gently pat the mango slices dry with paper towels. Sprinkle the Jamaican jerk seasoning over both sides of the mango, using your fingers to gently rub it in.
2. Make the Black Bean Salsa: In a medium bowl, combine the rinsed black beans, drained corn with peppers, chopped tomato, fresh cilantro, lime juice, and chopped chipotle peppers. Stir well to combine and set aside.
3. Grill the Tortillas & Mango: Preheat your grill to medium heat and grease the rack. Place the tortillas directly on the grill for about 30-60 seconds per side, just until you see light grill marks. Remove and set aside. Place the seasoned mango slices on the grill and cook for about 4-5 minutes, flipping once, until heated through and nicely grill-marked.
4. Assemble the Wraps: Lay a grilled tortilla on a flat surface, grill-marks down. Arrange a few slices of grilled mango and fresh avocado down the center. Top with a generous spoonful of the black bean salsa and a sprinkle of shredded Monterey Jack cheese.
5. Roll & Serve: Tightly roll up the tortilla to enclose the filling. Slice in half diagonally and serve immediately.
Nutritional Information
• PER SERVING: 346 calories, 12 g total fat (4 g saturated fat), 13 mg cholesterol, 839 mg sodium, 47 g carbohydrates, 18 g fiber, 18 g protein.
Pro Tips
• To make this recipe vegan, simply swap the Monterey Jack cheese for your favorite dairy-free shredded cheese.
• If you don’t have an outdoor grill, use a stovetop grill pan over medium-high heat to achieve the same delicious char on your tortillas and mango slices.
• The black bean and corn salsa can be made up to a day in advance and stored in an airtight container in the refrigerator. The flavors will meld together even more!
• When handling chipotle peppers, wear gloves to prevent the oils from irritating your skin. If you don’t have gloves, wash your hands thoroughly with soap and warm water immediately after handling.
• For a different flavor profile, try using pineapple slices instead of mango.
FAQ
Q: How can I make these grilled mango wraps vegan
A: This recipe is easily made vegan! Simply substitute the Monterey Jack cheese with your favorite dairy-free shredded cheese alternative. All other ingredients are already plant-based.
Q: Are these vegetarian wraps a good source of protein
A: Yes, they are a great source of plant-based protein. Each serving contains approximately 18 grams of protein, primarily from the black beans, whole grain tortillas, and cheese.
Q: Can I prepare any part of this recipe ahead of time
A: Absolutely! The black bean and corn salsa can be made up to a day in advance and stored in an airtight container in the refrigerator. For best results, grill the mango and assemble the wraps just before serving to keep the tortillas from getting soggy.
Q: What can I use instead of a grill
A: If you don’t have an outdoor grill, you can easily use a stovetop grill pan over medium-high heat. This will give you the same delicious char marks and smoky flavor on both the mango and the tortillas.
