Description

These 10-Minute Vegan Burrito Wraps are a quick, healthy, and delicious meal perfect for busy weeknights. Combining creamy mashed avocado, protein-packed black beans, sweet corn, and fresh zesty ingredients, these burritos come together without any cooking, making them a family favorite for a fast, nourishing main dish.

Ingredients

Scale

Filling

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

Wraps

4 large (10-inch) Flour Tortillas (can substitute whole wheat or gluten-free tortillas)

Instructions

Prepare the Filling Base: In a medium bowl, mash the ripe avocado with a fork until smooth or slightly chunky, as preferred. Add freshly squeezed lime juice and stir to combine; this prevents browning and adds freshness.
Combine the Core Ingredients: Add the rinsed black beans, thawed or drained corn, finely chopped red onion, and chopped cilantro to the bowl with the avocado mixture.
Season the Mixture: Sprinkle cumin powder, chili powder, salt, and black pepper over the ingredients. Adjust salt carefully as you can add more later if needed.
Mix Everything Together: Gently fold all ingredients with a spatula or large spoon, ensuring beans and corn remain whole and evenly distributed throughout the creamy avocado base. Taste and adjust seasoning with additional lime juice, chili powder, or salt to your preference.
Warm the Tortillas: (Optional but recommended) Warm each tortilla in a dry skillet over medium heat for 15-20 seconds per side or wrap stacked tortillas in a damp paper towel and microwave for 30-45 seconds to make them soft and pliable.
Assemble the Burritos: Lay a warm tortilla flat, spoon about one-quarter of the filling into the center, shaping it into a rough log. Leave space at the top and bottom edges.
Roll the Burritos: Fold the top and bottom edges over the filling, then fold the edge closest to you up and over tightly, rolling away until sealed. Repeat with remaining tortillas and filling.
Serve Immediately: Enjoy the burritos warm and fresh. Optionally, slice in half diagonally for presentation or serve whole.

Notes

Toast burritos seam-side down in a hot skillet for 1-2 minutes per side for a crispy exterior.
Make the filling a day ahead, but add fresh avocado just before assembling for best texture.
Use gluten-free tortillas or corn tortillas (two per burrito) to make this recipe gluten-free.
Add cooked quinoa or brown rice to the filling to bulk it up and add more fiber.
Avoid overfilling tortillas to prevent tearing; leave space on edges for easy rolling.
For kid-friendly versions, omit red onion or mash filling smoother; serve components separately to build wraps.
Add protein boost by mixing in seasoned lentils, crumbled tofu, or plant-based ground meat.
Use a tight ‘tuck’ when rolling burritos for a secure, neat wrap that won’t unravel.

Prep Time: 7 minutes
Cook Time: 0 minutes
Category: Main Course
Method: No-Cook
Cuisine: Mexican

Keywords: vegan burrito wrap, quick vegan meal, black bean burrito, healthy burrito, no cook burrito, easy vegan recipe, 10-minute dinner