Charred Poblano and Black Bean Fiesta Wrap

Experience a burst of authentic Mexican flavors with this quick and flavorful charred poblano and black bean wrap, perfect for a solo meal.

⏱️ Cooking Time: 25 minutes | 🍽️ Servings: 1

Instructions

1. 1.
   Start by charring the poblano pepper over an open flame on your stove, turning it frequently with a pair of tongs. Roast until the skin turns black and blistered, about 5 minutes. This step imparts a smoky flavor, characteristic of Mexican cuisine. If you don’t have a gas stove, broil it in the oven. Once charred, place the pepper in a bowl and cover it with a plate. Let it steam for 10 minutes to loosen the skin.
2. 2.
   While the pepper is steaming, prepare the black beans by adding them to a small saucepan over medium heat. Stir occasionally until they are heated through, about 5 minutes. For added flavor, mash them lightly with a fork to release their juices, which will make them creamier and easier to wrap in the tortilla.
3. 3.
   Once the poblano is cool enough to handle, peel off the burnt skin under running water. Remove the seeds and core, then slice the pepper into thin strips. Cutting into strips allows for even distribution in the wrap, ensuring each bite has a burst of roasted flavor.
4. 4.
   Lay the tortilla flat on a clean surface. In the center, layer the black beans, avocado, and poblano strips. Sprinkle with cotija cheese, which adds a salty and tangy note that complements the creamy avocado and smoky poblano. Ensure the toppings are centrally located to make wrapping easier.
5. 5.
   Fold the sides of the tortilla inward, then roll it tightly from the bottom up to enclose the filling. For best results, heat a skillet over medium heat and place the wrap seam-side down to toast for about 2 minutes on each side. This will seal the wrap and add a pleasant crispness. If the wrap unravels, use a toothpick to secure it, removing it before serving.