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10 Minute Vegan Burrito Wraps
Emily

Vegan Burrito Wraps

Quick and wholesome 10-minute vegan burrito wraps filled with black beans, avocado, corn, red onion, cilantro, lime, and spices. A no-cook recipe that’s flavorful, hearty, and perfect for busy weeknights.
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Prep Time 10 minutes
Total Time 10 minutes
Servings: 4 burritos
Cuisine: Mexican-Inspired, Vegan
Calories: 320
Ingredients Equipment Method Notes

Ingredients
  

  • 15 oz can black beans, rinsed and drained
  • 1 large ripe avocado
  • 1/2 cup corn, frozen (thawed) or canned (drained)
  • 1/4 cup red onion, finely chopped
  • 1/4 cup fresh cilantro, chopped
  • 1 tbsp lime juice, freshly squeezed
  • 1/2 tsp cumin powder
  • 1/4 tsp chili powder
  • salt and black pepper to taste
  • 4 large (10-inch) flour tortillas

Equipment

  • Mixing bowl
  • fork or masher
  • knife and cutting board
  • Spatula or spoon
  • skillet or microwave (optional for tortillas)

Method
 

  1. Mash avocado in bowl with lime juice until smooth or slightly chunky.
  2. Add black beans, corn, red onion, and cilantro to bowl.
  3. Season with cumin, chili powder, salt, and pepper. Mix gently.
  4. Warm tortillas (optional) to make them pliable.
  5. Spoon filling onto tortillas, shaping into a log in the center.
  6. Fold in sides, then roll up tightly into burritos.
  7. Serve immediately, whole or sliced in half.

Notes

Use whole wheat or gluten-free tortillas if desired. Add extra toppings like salsa, hot sauce, or shredded lettuce. These burritos are best served fresh but can be wrapped in foil and stored in the fridge for up to 24 hours.