10-Minute Vegan Burrito Wraps Recipe
Introduction
These 10-Minute Vegan Burrito Wraps are quick, delicious, and packed with wholesome ingredients. Perfect for a speedy lunch or dinner, they combine creamy avocado, hearty black beans, and fresh veggies wrapped in soft tortillas.
Ingredients
- 1 (15-ounce) can of Black Beans, rinsed and drained
- 1 large ripe Avocado
- ½ cup Frozen or Canned Corn, thawed or drained
- ¼ cup finely chopped Red Onion
- ¼ cup fresh Cilantro, chopped
- 1 tablespoon Lime Juice, freshly squeezed
- ½ teaspoon Cumin Powder
- ¼ teaspoon Chili Powder
- Salt and Black Pepper, to taste
- 4 large (10-inch) Flour Tortillas
Instructions
- Step 1: In a medium bowl, mash the avocado with a fork until you reach your preferred consistency. Stir in the lime juice to keep it fresh and green.
- Step 2: Add the rinsed black beans, corn, chopped red onion, and cilantro to the mashed avocado.
- Step 3: Sprinkle the cumin, chili powder, salt, and black pepper over the mixture. Gently fold everything together, keeping some beans and corn whole for texture.
- Step 4: Warm the tortillas in a dry skillet for 15-20 seconds per side or microwave wrapped in a damp paper towel for 30-45 seconds for softness and flexibility.
- Step 5: Lay a warm tortilla flat and spoon a quarter of the filling into the center, forming a rough log shape.
- Step 6: Fold in the short sides, then roll the tortilla from the edge closest to you over the filling, tucking it in snugly until fully rolled. Repeat for all tortillas.
- Step 7: Serve immediately while warm and fresh, slicing in half if desired for presentation.
Tips & Variations
- For extra heat, add a dash of hot sauce or finely chopped jalapeños to the filling.
- Swap flour tortillas for whole wheat or gluten-free versions to suit dietary needs.
- Add a handful of baby spinach or shredded lettuce for added crunch and nutrition.
- If you prefer a smokier flavour, use smoked paprika instead of chili powder.
Storage
Store any leftover filling in an airtight container in the refrigerator for up to 2 days. Assemble burritos just before eating to prevent the tortillas from becoming soggy. Reheat wrapped tortillas in a skillet or microwave until warm, but avoid warming filled burritos for long to maintain texture.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I make these burritos ahead of time?
The filling can be made ahead and refrigerated, but it’s best to assemble and roll the burritos just before eating to keep the tortillas from getting soggy.
What if I don’t have lime juice?
You can substitute fresh lemon juice for lime juice, but fresh lime juice is preferred for its authentic flavor and ability to slow avocado browning.
Print10-Minute Vegan Burrito Wraps Recipe
These 10-Minute Vegan Burrito Wraps are a quick, wholesome, and flavourful meal perfect for busy days. Packed with creamy avocado, protein-rich black beans, sweet corn, and fresh herbs, this no-cook recipe comes together effortlessly for a satisfying and nutritious vegan burrito that you can enjoy any time.
- Prep Time: 8 minutes
- Cook Time: 0 minutes
- Total Time: 10 minutes
- Yield: 4 burrito wraps 1x
- Category: Lunch
- Method: No-Cook
- Cuisine: Mexican
- Diet: Vegan
Ingredients
Filling
- 1 (15-ounce) can black beans, rinsed and drained
- 1 large ripe avocado
- ½ cup frozen or canned corn, thawed or drained
- ¼ cup finely chopped red onion
- ¼ cup fresh cilantro, chopped
- 1 tablespoon freshly squeezed lime juice
- ½ teaspoon cumin powder
- ¼ teaspoon chili powder
- Salt and black pepper, to taste
Wraps
- 4 large (10-inch) flour tortillas
Instructions
- Prepare the Filling Base: In a medium mixing bowl, mash the ripe avocado with a fork until your desired consistency is reached. Add the freshly squeezed lime juice and stir well to prevent browning and add brightness.
- Combine the Core Ingredients: Add the rinsed black beans, thawed or drained corn, finely chopped red onion, and chopped fresh cilantro to the mashed avocado mixture.
- Season the Mixture: Sprinkle cumin powder, chili powder, salt, and black pepper over the ingredients. Adjust salt carefully as more can be added later.
- Mix Everything Together: Gently fold the ingredients with a spatula or spoon, ensuring beans stay mostly whole and ingredients are well distributed. Taste and adjust seasonings as desired.
- Warm the Tortillas: For softer, more pliable tortillas, warm them in a dry skillet for 15-20 seconds per side or microwave wrapped in a damp paper towel for 30-45 seconds.
- Assemble the Burritos: Lay a warm tortilla flat and spoon about one-quarter of the filling into the center, shaping it into a log, leaving space at the edges.
- Roll the Burritos: Fold the top and bottom edges over the filling, then roll the tortilla from the edge closest to you, tucking it snugly around the filling until fully sealed. Repeat with remaining tortillas and filling.
- Serve Immediately: Enjoy the burritos warm and fresh. Optionally, slice in half diagonally for presentation.
Notes
- Warming tortillas is optional but recommended to prevent tearing while rolling.
- Adjust chili powder to control spiciness.
- Use whole wheat or gluten-free tortillas as a substitute to meet dietary needs.
- To add extra protein, consider adding cooked quinoa or tofu crumbles.
- For added crunch, add chopped bell peppers or shredded lettuce before rolling.
Keywords: vegan burrito, quick vegan meal, no cook vegan wrap, healthy burrito, black bean wrap, avocado burrito, Mexican vegan recipe, plant-based lunch
