Spicy Paneer and Black Bean Crunchwrap with Chaparro Beans

Name: Spicy Paneer Black Bean Crunch Wrap
Ingredients: 3 tablespoons neutral oil, such as canola or rapeseed; 1 small white or yellow onion, finely diced; 1 medium red bell pepper, finely diced; 1 poblano pepper, finely diced; 1 serrano pepper, minced (optional); 6 to 8 ounces paneer, crumbled (you can substitute with firm tofu for a vegan version); 2 tablespoons Taco Masala seasoning; 1¼ teaspoons kosher salt; 1.5 cups of cooked Chaparro Beans with their cooking liquid (cooked according to our guide); ½ teaspoon ground cumin; ⅓ cup sour cream; 1 medium-to-large avocado; 1 cup roughly chopped cilantro; 1 serrano pepper, roughly chopped; Zest of 1 lime; 2 tablespoons fresh lime juice; ½ teaspoon Pahadi Pink Garlic; ½ teaspoon kosher salt; 4 burrito-size flour tortillas, or 4 large flour tortillas + 4 soft taco-size flour tortillas; 4 store-bought tostada shells; 1 cup grated Mexican blend cheese; 1½ cups shredded iceberg lettuce; 2 plum tomatoes, diced; Your favorite hot sauce, for serving

April 27, 2026 2 min read

We love a collab that makes total sense, and this one really does. For our May Heirloom Bean and Grain Club box — themed around Cinco de Mayo and packed with Chaparro black beans, blue corn masa, and Carolina conch peas — we wanted a recipe that would do justice to the Chaparro. When we discovered Diaspora Co.'s Taco Masala, made from single-origin spices sourced sustainably and ethically from small family farms, we knew immediately we had found our partners. The result is this spicy paneer and black bean crunchwrap: crispy, creamy, deeply spiced, and genuinely hard to stop eating.

About Diaspora Co.

Diaspora Co. is on a mission to radically reimagine the spice trade — building a supply chain that is equitable, climate-resilient, and undeniably delicious. Diaspora Co. Founded in 2017 by Sana Javeri Kadri, the company works directly with over 150 small family farms across India and Sri Lanka, paying farmers well above commodity prices and investing in sustainable, regenerative agriculture. Like us, they believe flavor starts at the farm and that the people growing your food deserve to be known and paid fairly. They choose spice names carefully in partnership with the farmers who grow them, and publish the histories and stories behind every ingredient they sell. Their Taco Masala is a South Asian pantry's brilliant take on taco night, and it is a revelation. Club members get first dibs — find it now at Foodocracy.

About the Chaparro Bean

The Chaparro is back by popular demand, and if you've cooked with it before, you already know why. This is the most soulful black bean we carry — fudgy and rich, with a fragrant aroma and a full-bodied, inky broth that makes everything it touches taste better, from a simple pot of frijoles de olla to smoky braised beans, enfrijoladas, and tamales. It has a devoted following, and once you cook a pot, you'll understand.

We source this regional specialty in partnership with Tamoa. The Chaparro is grown by the Teresa García family in Huamuchapa, Guerrero, at the edge of a tropical forest ecosystem — one of the most mountainous and biodiverse regions of Mexico. Using the traditional milpa system, intercropping beans, corn, squash, and chilis together, the García family practices an ancient indigenous farming method that supports soil health, biodiversity, and extraordinary flavor. Hand-sown and hand-harvested at 440 meters above sea level, these beans are a product of farming in rhythm with the land, exactly as it has been done here for generations.

Spicy Paneer Black Bean Crunch Wrap

Rated 5.0 stars by 1 users

Spicy paneer meets heirloom Chaparro black beans in this Cinco de Mayo crunchwrap, made with Diaspora Co.'s Taco Masala. A match made in heaven.

Author:

Asha Loupy, Diaspora

Image of Spicy Paneer Black Bean Crunch Wrap

Ingredients

For The Beans and Filling

3 tablespoons neutral oil, such as canola or rapeseed
1 small white or yellow onion, finely diced
1 medium red bell pepper, finely diced
1 poblano pepper, finely diced
1 serrano pepper, minced (optional)
6 to 8 ounces paneer, crumbled (you can substitute with firm tofu for a vegan version)
2 tablespoons Taco Masala seasoning
1¼ teaspoons kosher salt
1.5 cups of cooked Chaparro Beans with their cooking liquid (cooked according to our guide)
½ teaspoon ground cumin

For the sauce & assembly

⅓ cup sour cream
1 medium-to-large avocado
1 cup roughly chopped cilantro
1 serrano pepper, roughly chopped
Zest of 1 lime
2 tablespoons fresh lime juice
½ teaspoon Pahadi Pink Garlic
½ teaspoon kosher salt
4 burrito-size flour tortillas, or 4 large flour tortillas + 4 soft taco-size flour tortillas
4 store-bought tostada shells
1 cup grated Mexican blend cheese
1½ cups shredded iceberg lettuce
2 plum tomatoes, diced
Your favorite hot sauce, for serving

View Cart (0) Checkout

Directions

To make the paneer filling, heat 2 tablespoons oil in a large, nonstick skillet over medium heat. Add the onion, red bell pepper, poblano, serrano, if using, ¾ teaspoon kosher salt, and cook, stirring occasionally, until the vegetables soften and the onions start to turn light brown around the edges, 8 to 10 minutes.
Push the onions and peppers to the sides of the skillet, increase the heat to medium-high, pour the remaining 1 tablespoon neutral oil in the open space and then add the crumbled paneer as close to a single layer as possible. Cook, undisturbed, until the paneer turns light golden on the bottom, 2 to 4 minutes. Stir together the paneer and vegetables, then add the taco masala and cook for 30 to 45 seconds. Add ¼ cup water, reduce the heat back to medium, and cook, stirring frequently until most of the liquid has evaporated, 2 to 4 minutes. Taste and adjust salt, if necessary. Turn off heat and cover to keep warm.
To prepare the beans, place 3 tablespoons of the bean cooking liquid microwave safe bowl. Drain the black beans, rinsing them well, and transfer to the bowl with the bean liquid along with the cumin and the remaining ½ teaspoon kosher salt. Microwave on high until warmed through, 2 to 4 minutes, depending on the wattage of your microwave. Using a fork or potato masher, mash the beans into a coarse paste. You want the mixture to be thick and spreadable, but if it is too thick, you can add 1 tablespoon of additional bean broth at a time until you reach the desired consistency. Taste and adjust salt, if necessary.
To make the sauce, place the sour cream, avocado, cilantro, serrano pepper, lime zest, lime juice, garlic powder, and salt in a blender and blend until smooth. Taste and adjust salt, if necessary. Transfer to a small bowl. (If using later, cover with plastic wrap, pressing it directly onto the surface of the sauce, and refrigerate until ready to use.)
To assemble, place one burrito-size tortilla on your work surface and top with ¼ of the paneer mixture, spread it into the size of your tostada shell. Take the tostada shell and spread with a thin layer of the black beans, then flip it over so the black bean side is on the bottom against the paneer. Spread a couple tablespoons of the avocado-cilantro crema in an even layer across the top of the tostada shell, then top with a handful of iceberg lettuce, some diced tomatoes, and ¼ cup grated Mexican cheese blend. Starting with one side, fold the tortilla inward, creating a closed pentagon. If the tortilla is too small, you can place a small, soft taco-size flour tortilla in the center to make sure the crunch wrap is fully sealed. Repeat with the remaining ingredients to create a total of 4 crunchwraps.
Heat a large skillet over medium-high heat and place one crunchwrap seal side-down in the pan, and cook until light golden, 1 to 3 minutes. Flip and repeat on the other side. Repeat the toasting process with the remaining assembled crunchwraps. Serve with any extra avocado-cilantro crema for dipping, plus your favorite hot sauce.

Related Recipes

Spring Millet Black Bean Buddha Bowl with Lemon Tahini Dressing

Two ancient drought-tolerant ingredients — black tepary beans from Ramona Farms and whole grain millet — anchor this spring buddha bowl with charred vegetables, and lemon tahini dressing.

Marinated Medianoche Bean Salad

A vibrant spring and summer bean salad starring Ayocote Medianoche Heirloom Beans — earthy and creamy — tossed in a bright lemon vinaigrette with crisp red bell pepper and red onion.

Black Bean Mocha Fudge Cake with Chocolate Bean Spread

Chef and cookbook author Ali Honour brought us the bean cake we never knew we needed, and it is extraordinary. Made with milpa-farmed heirloom Chaparro beans, this fudgy mocha cake and silky chocolate spread will change how you think about baking with beans.

The Heirloom Bean + Grain club

Get impossible to find beans and grains shipped direct to your doorstep each month from small family farms.

Learn More

Support small family farms

We support small, family owned farms across the nation. Did you know that farmers only make an average of 10 cents on every dollar you spend at the supermarket? Working directly with farms and not middle men ensures that more money goes back to the people actually growning your food.

Shop Now

Spicy Paneer and Black Bean Crunchwrap with Chaparro Beans

Spicy Paneer Black Bean Crunch Wrap