Black Bean Wraps With Spinach Glaze

by | Appetizers & Tapas

Come Into My Kitchen

Black bean dip layered between tortillas with a spinach and lemon glaze makes for a showstopper tapas or healthy snacks.

Tapas Plates That Wow!

Tapas Small Plates That Wow

A special evening was planned at my home and I wanted to create an unusual tapas nibble before dinner. 

My evening was to be a party with friends to watch the Oscars and while black bean ‘anything’ might not seem fitting for a fancy gathering, This one was!

Black Bean Dip

No, this dip is not for chips, though it could be; this dip was to be spread between tortillas. Tortillas stacked, cut into long thin wedges, revealing an almost zebras stripe, then arranged on a platter and drizzled with a spinach and lemon glaze. 

Black beans, chili peppers, teriyaki sauce, garlic and a splash of lime whirls this dip into shape in a matter of minutes and keeps in the fridge for a week!

Wraps, Tortillas or Crepes?

Gluten-free Rice Flour Wraps

On this particular evening, I made the crepes out of rice flour, rice milk and coconut oil for a gluten-free wrap. 

Since making these, I have seen so many gluten-free wraps to choose from at the grocery store that buying them, just makes good sense, or stick with the classic wrap. 

Wraps are an international ‘thing’. Some type of a batter made with some type of a grain, then drizzled on a hot griddle to create a casing for anything you want to fill them with. 

Spinach Glaze

Fresh Spinach Transformed Into A Drizzle or Glaze

What? Spinach glaze? Oh yes! Spinach gets wilted down with lemon, garlic and a drizzle of olive oil, pureed then back in the pan to thicken with a sprinkle of cornstarch.

This glaze gets drizzled across the stacks of wraps for a high-end restaurant presentation!

Spinach Glaze On Top Of Wraps

Healthy Snacks

These impressive stacks, that keep well in the fridge, saving the glaze for a last minute squirt, just make sense for afternoon snacks, tv watching munchies or cocktail hour. 

Remember, this appetizer is fiber rich, protein abundant black beans, iron packed spinach and vitamin C lemon and that kick of heat, to boost the immune system. Make it often, as I now do!

Ingredients Needed

  • Cooked Black Beans
  • Salt
  • Olive oil
  • Hot chili peppers
  • Garlic
  • Teriyaki sauce
  • Lime juice
  • Spinach
  • Lemon juice
  • Cornstarch
  • Wraps, or Make them with included recipe
  • Rice flour
  • Eggs
  • Rice milk
  • Coconut oil
  • Ginger powder
Easy Elegance On Small Plates

Equipment Needed

  • Crepe pan or tortilla pan
  • Mixing bowl
  • Whisk
  • Measuring cup
  • Ladle
  • Measuring spoons
  • Spatula
  • Parchment paper
  • Sauce squirt bottle
  • Knife
  • Food processor or blender
  • Stovetop or burner

Black Bean Wraps With Spinach Glaze

Recipe by Robin DaumitCourse: Appetizers u0026amp; TapasCuisine: Fusion
Servings

4

servings

Black bean dip layered between tortillas with a spinach and lemon glaze makes for a showstopper tapas or healthy snacks.

Ingredients

  • Black beans – 15 oz can

  • Salt – 1 tsp

  • Olive oil – 1 tbsp

  • Hot chili peppers – ¼ tsp dried or 1/2 tsp fresh

  • Garlic – 2 cloves

  • Teriyaki Sauce – 1 tbsp

  • Lime juice – 1 tbsp

  • Spinach – 1 lb

  • Lemon juice – 1 tbsp

  • Olive oil – 2 tsp

  • Garlic – 1 clove, crushed

  • Salt – 1 tsp

  • Cornstarch – 1 tsp

  • Wraps, Tortillas or Crepes – 10, made or purchased

  • *Gluten-free Wraps Ingredients

  • Rice flour – 1 cup

  • Eggs – 2

  • Rice Milk – 1 cup

  • Coconut oil – 1 tablespoon, melted

  • Ginger powder – 1/2 teaspoon

  • Salt – 1 teaspoon

Directions

  • Place all the beans, 1 teaspoon salt, 1 tablespoon olive oil, peppers, 2 cloves garlic, teriyaki sauce and lime into a food processor and whirl until pureed. Set aside.
  • Heat a wide frying pan with a lid, place the 2 teaspoons olive oil, lemon juice, crushed garlic, salt and spinach in the pan with the lid on. Shake a few times until the spinach begins to wilt.
  • Remove the lid and stir a few times until the spinach is cooked but doesn’t lose color.
  • Puree in the blender. Transfer back to the warm pan.
  • In a small bowl, whisk 1 teaspoon of cornstarch with 1 teaspoon of water until diluted.
  • Pour over the spinach puree and warm, stirring, until it thickens. Cool.
  • Transfer to a squirt bottle or simply drizzle across wraps with a fork.
  • To assemble the wraps, spread the black bean dip evenly across a tortilla, not thick but even. Place another tortilla on top and spread dip again. Repeat until you have 4 or 6 layers.
  • Cut long, narrow slices until you have 5 or 6 wedges of multi-layered wraps filled with dip.
  • Place on a platter. Drizzle or squirt a zig-zag of spinach glaze across each stack and serve.
  • *Gluten-free Wraps – Place all ingredients in a blender, food processor, or use a mixer. Mix one minute. Place batter in fridge for one hour.
  • When ready to make the crepes, lightly oil a non-stick pan. Pour about ¼ a cup of batter into the center of the hot pan, and whirl the pan around to spread the batter thin.
  • As soon as you see little bubbles forming on top, flip it over for just a few seconds, then remove. Crepes cook very fast so don’t take your eyes off them! Lay each crepe out (unstacked) to cool completely.
  • Once cooled, stack the crepes with parchment paper between each layer, store in an air tight baggie/container until ready to assemble.
Black Bean Wraps With Spinach Glaze
 

My Muffin Madness

 

In my family, I’ve always been known as the ‘Muffin Queen’. Out of necessity, I created muffins for breakfast, lunch, on the go snacks, sometimes dinner and a sweet yet healthyish treat for dessert!

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