10-Minute Vegan Burrito Wraps
I make these 10-Minute Vegan Burrito Wraps on busy nights when I want something fast, filling, and bright. The creamy mashed avocado binds the black beans and corn into a saucy, portable filling that’s just as good for lunchboxes as it is for a weeknight dinner. They come together in minutes with pantry staples and require no cooking — perfect when time is short but flavor matters.
Why you’ll love this dish
This recipe hits a lot of high notes: it’s fast, plant-based, budget-friendly, and kid-friendly. You get protein and fiber from black beans, healthy fats from avocado, and bright acidity from lime — all without turning on the stove. It’s ideal for a rushed weekday supper, a picnic, or meal-prep when you want something grab-and-go.
"A fresh, creamy burrito that took ten minutes and disappeared even faster — perfect for busy evenings."
If you like simple, wholesome meals in the same vein, try a hearty option like this creamy vegan tomato white bean stew for cooler nights.
How this recipe comes together
Quick overview so you know what to expect: mash the avocado with lime, fold in rinsed black beans, corn, onion and cilantro, season, warm tortillas, then assemble and roll. No sautéing required — the heat comes from spices and lime. Total hands-on time: about 10 minutes. No special equipment needed.
Key ingredients
- 1 (15-ounce) can black beans — rinse and drain well. Canned beans save time and deliver great protein and fiber. Rinsing removes extra sodium and starch.
- 1 large ripe avocado — should mash easily but not be overripe. Adds creaminess and healthy monounsaturated fats.
- ½ cup frozen or canned corn — thawed or drained. Adds sweetness and texture.
- ¼ cup finely chopped red onion — gives a crisp, sharp bite and color.
- ¼ cup fresh cilantro, chopped — brightens the whole mixture.
- 1 tablespoon lime juice — freshly squeezed brightens flavor and slows avocado browning.
- ½ teaspoon cumin powder — warm, earthy backbone.
- ¼ teaspoon chili powder — gentle heat; adjust to taste.
- Salt and black pepper to taste.
- 4 large (10-inch) flour tortillas — use whole wheat or gluten-free if needed. For a quick gluten-free swap, pick certified GF tortillas.
Substitutions/notes inline: swap black beans for pinto or kidney beans for a different taste. If you prefer extra crunch, add chopped bell pepper. For extra protein, fold in some cooked rice or quinoa.
Step-by-step instructions
- Halve and pit the avocado. Scoop into a medium bowl. Mash with a fork until smooth or slightly chunky, depending on your texture preference.
- Stir in the lime juice right away to keep the avocado green.
- Add the rinsed and drained black beans, corn, chopped red onion, and chopped cilantro to the bowl.
- Sprinkle over the cumin, chili powder, salt, and black pepper. Start with less salt — you can add more after tasting.
- Gently fold everything together with a spatula. Keep the beans mostly whole; you want distinct beans and kernels throughout. Taste and adjust lime, salt, or chili powder as needed.
- Warm tortillas for pliability: heat one at a time in a dry skillet 15–20 seconds per side, or stack, wrap in a slightly damp paper towel and microwave 30–45 seconds.
- Lay a warm tortilla flat. Spoon about one-quarter of the filling down the center, leaving a couple of inches at each end.
- Fold the short ends over the filling, then pull the near edge up and over, tucking snugly. Roll away from you until sealed. Repeat with remaining tortillas.
- Serve immediately while warm. Slice in half on a diagonal for a cleaner presentation if you like.
Best ways to enjoy it
These burritos shine on their own, but you can elevate the meal with small sides. Try a crisp green salad, a tangy slaw, pickled jalapeños, or tortilla chips with salsa. For brunch or a sweeter finish, these pair well with a slice of healthy banana bread or simple fruit. For a heartier spread, serve alongside roasted sweet potatoes or a cup of soup.
How to store & freeze
- Refrigerator: Keep the filling (not the rolled burritos) in an airtight container for up to 24 hours. Avocado darkens over time even with lime; freshness and texture are best within a day.
- Assembled burritos: Store wrapped tightly in plastic wrap or foil and refrigerate up to 24 hours. Tortillas can get soggy if stored much longer.
- Freezing: I do not recommend freezing burritos with fresh mashed avocado — freezing changes the avocado’s texture and color. If you want to freeze, omit the avocado, freeze assembled burritos up to 2 months, then thaw and add fresh mashed avocado before eating.
- Reheating: Warm refrigerated burritos in a dry skillet over medium-low heat, flipping halfway, or unwrap and microwave 30–60 seconds until heated through. Check for hot spots.
Food safety note: keep ingredients refrigerated and discard leftovers that have been at room temperature for more than 2 hours.
Helpful cooking tips
- Pick a perfectly ripe avocado: it should yield slightly to gentle pressure but not feel mushy.
- Rinse canned beans thoroughly to reduce sodium and improve flavor.
- Don’t over-mash the beans — texture is what makes these burritos satisfying. Use a gentle folding motion.
- Warm tortillas briefly to prevent tearing while rolling.
- Make the filling up to 24 hours in advance for quick assembly — add a little extra lime if the avocado looks dull before serving.
- To boost protein without meat, fold in a few spoonfuls of cooked quinoa or some chopped toasted firm tofu.
For meat-based inspiration or a non-vegan spin, check out these cheesy garlic chicken wraps for flavor ideas.
Creative twists
- Southwest loaded: add chopped roasted red peppers, a spoonful of salsa, and a sprinkle of smoked paprika.
- Mexican street style: char the corn first for a smoky note and add a dash of cotija-style vegan crumble.
- Breakfast burrito: scramble some firm tofu with turmeric, add the bean-avocado mix, and top with salsa.
- Bowl variation: skip the tortilla and build a burrito bowl over rice with all the same toppings. If you prefer a meat option, try a deconstructed chicken burrito bowl for inspiration.
Helpful answers
Q: How long does this take to make?
A: Active prep time is about 10 minutes. Warming tortillas adds another minute or two.
Q: Can I use dried beans instead of canned?
A: Yes. Use about 1 ¾ to 2 cups cooked black beans (drained). Cooking dried beans from scratch improves texture and flavor but adds advance time.
Q: Can I make these ahead for lunchboxes?
A: Make the filling ahead and store in an airtight container up to 24 hours. Assemble burritos in the morning to avoid soggy tortillas. If packing cold, wrap and keep chilled until eating.
Q: Can I freeze leftovers?
A: Avoid freezing assembled burritos with avocado. Freeze without avocado or freeze just the beans/corn mixture (no avocado or cilantro) up to 2 months; add fresh avocado when serving.
Q: How can I make these spicier or milder?
A: Increase chili powder or add minced jalapeño for heat. For milder flavor, reduce chili powder and rinse the beans extra well to mellow saltiness.
Q: Any dessert suggestions to pair with these?
A: For a vegan sweet finish, try easy treats like vegan pecan pie bars or fresh fruit.
Vegan Burrito Wraps
Ingredients
Method
- Halve and pit the avocado. Scoop into a medium bowl. Mash with a fork until smooth or slightly chunky.
- Stir in lime juice immediately to prevent browning.
- Add black beans, corn, red onion, and cilantro to the bowl.
- Sprinkle cumin, chili powder, salt, and black pepper. Fold gently to keep distinct textures.
- Taste and adjust lime, salt, or chili powder as needed.
- Warm tortillas for pliability using a dry skillet or microwave.
- Lay a tortilla flat. Spoon about one-quarter of the filling down the center.
- Fold the short ends over the filling, then roll snugly.
- Repeat with remaining tortillas. Serve warm.
