Soft Paprika Taco Wraps with Potato and Black Bean Filling plus Toppings


Boy oh boy, do I have a treat for you today! I love tacos (who doesn’t?) and I’ve loved them a whole lot more since I started making my own soft taco wraps laced with paprika. I’ve filled them with my number one taco stuffing; potatoes and black beans. I’m a bit of a black bean obsessive, no matter what I cook I find myself wondering if I could add some black beans! But best of all, I’ve also got some quick and simple recipes for my three favourite taco toppings: tofu sour cream, tomato salsa and guacamole. None of the topping require any cooking and all three simply entail throwing all the ingredients into a blender or food processor and whizzing them up! Delicious!

It’s been a hell of a fortnight for The Green Genie. First, my Bakewell Cheesecake was featured on The Culinary Mama. Then Urban Naturale featured my Lentil Bolognese and Rock My Vegan Socks featured my Tofu Tikka Masala. I’ve also had two recipes approved on Finding Vegan, no less! As if all that wasn’t enough, I’ve got a guest post coming up on Mommy and Love tomorrow! I’ve also created a Facebook page for the blog, which has had over 300 likes within its first 24 hours! I’m shocked, bewildered and elated by all of this. Thanks so much to everyone who has viewed, liked, shared or supported this blog in any way!

Since this is going to be a long recipe, I’ll leave it there for now. I really hope you give this fantastic Mexican-inspired meal a try!

This recipe is featured on Veggie Wednesdays and shared with Free From Fridays!

The Culinary Mama
Free From Farmhouse


Soft Paprika Taco Wraps with Potato and Black Bean Filling

Makes 8 tacos


For the wraps:

260g plain wholemeal flour

1 tsp salt

½ tsp baking powder

½ tsp smoked paprika

1 tbsp rapeseed oil

About 200ml tepid water

Olive oil spray

For the filling:

4 medium potatoes, cubed and boiled for about 5 mins until just tender, then drained

Olive oil spray

1 red onion, diced

2 cloves garlic, chopped

2 x 400g tins black beans, drained and rinsed

2 heaped tsp ground cumin

½ tsp smoked paprika

½ tsp cayenne pepper

2 tbsp tomato puree

  1. To make the wraps, mix the dry ingredients in a large mixing bowl. Add the water and oil, starting with about 180ml water and adding more if needed, and mix with a wooden spoon until the wet ingredients are partially clumped up with the dry. Knead with your hands for about 8-10 minutes until a smooth, slightly sticky dough is formed. Cover loosely and leave to rest while you make the filling.
  2. Place a large non-stick saucepan over a medium heat and spray with olive oil. Add the onion and cook, stirring occasionally, for 4-5 minutes until softened. Add garlic and cook for 1-2 more minutes before adding the drained potatoes, black beans and spices. Mix well, then stir in the tomato puree and about 100ml water. Cover partially and cook for 4-5 minutes. Turn off the heat and cover to keep warm.
  3. Divide the dough into 8 evenly sized pieces. Roll out each piece on a lightly floured surface to form a thin circle. Place a large non-stick frying pan over a medium heat. When hot, add a wrap, spraying each side of the wrap with olive oil. Cook until small “bubbles” appear, about 1-2 minutes, then turn over and repeat for the other side. Repeat for all 8 wraps. If you want to keep them warm, wrap them in kitchen foil.
  4. Serve the wraps stuffed with the filling and topped with sour cream, guacamole and tomato salsa (recipes below).


Tofu Sour Cream


300g silken tofu

1 clove garlic, chopped

½ tsp salt

1 tbsp cider vinegar

Juice ½ lemon

  1. Place in a blender or food processor and blend until smooth. Refrigerate until needed.



Flesh of 2 ripe avocados

1 clove garlic, chopped

1 large shallot, chopped

1/2-1 jalapeno or green chilli, chopped

¼ small bunch coriander

Juice 1 lime

  1. Place all ingredients in a food processor and process until combined. Season with salt if needed.

Tomato Salsa


3 vine tomatoes, quartered and deseeded

1 pointed red pepper, sliced

1 red chilli, chopped

1 pickled gherkin (dill pickle), chopped

¼ small bunch coriander

½ tbsp cider vinegar

1 tbsp rapeseed oil

Juice ¼ lemon

Salt and black pepper to taste

  1. Place all the ingredients in a food processor and pulse until combined. You want to leave it chunky for texture. Season to taste with salt and black pepper.

5 responses to “Soft Paprika Taco Wraps with Potato and Black Bean Filling plus Toppings

  1. Pingback: Veggie Wednesday #6 | The Culinary Mama·

  2. Pingback: Smokin’ Hot Three-Bean Chilli | The Green Genie·

    • Thanks for your comment! I could honestly live on Mexican food, or Indian, or Italian… I just love food!


  3. Pingback: Butternut Squash and Black Bean Burritos | The Green Genie·

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