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–+ servings

Vegan Burrito Wraps

Quick and easy 10-minute vegan burrito wraps filled with creamy avocado, black beans, and corn—perfect for busy nights or meal prep.
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Prep Time 10 minutes
Total Time 10 minutes
Servings: 4 servings
Course: Dinner, Lunch, Main Course
Cuisine: Mexican, Vegan
Calories: 350
Ingredients Method Nutrition Notes

Ingredients
  

Filling
  • 1 15-ounce can black beans, rinsed and drained Canned beans save time and deliver protein and fiber.
  • 1 large ripe avocado Should mash easily but not be overripe.
  • ½ cup frozen or canned corn, thawed or drained Adds sweetness and texture.
  • ¼ cup finely chopped red onion Gives a crisp, sharp bite.
  • ¼ cup fresh cilantro, chopped Brightens the whole mixture.
  • 1 tablespoon lime juice Freshly squeezed brightens flavor.
  • ½ teaspoon cumin powder Warm, earthy backbone.
  • ¼ teaspoon chili powder Adjust to taste for heat.
  • to taste salt and black pepper Start with less salt, can add more after tasting.
  • 4 large (10-inch) flour tortillas Use whole wheat or gluten-free if needed.

Method
 

Preparation
  1. Halve and pit the avocado. Scoop into a medium bowl. Mash with a fork until smooth or slightly chunky.
  2. Stir in lime juice immediately to prevent browning.
  3. Add black beans, corn, red onion, and cilantro to the bowl.
  4. Sprinkle cumin, chili powder, salt, and black pepper. Fold gently to keep distinct textures.
  5. Taste and adjust lime, salt, or chili powder as needed.
Assembling the Burritos
  1. Warm tortillas for pliability using a dry skillet or microwave.
  2. Lay a tortilla flat. Spoon about one-quarter of the filling down the center.
  3. Fold the short ends over the filling, then roll snugly.
  4. Repeat with remaining tortillas. Serve warm.

Nutrition

Serving: 1gCalories: 350kcalCarbohydrates: 50gProtein: 10gFat: 12gSaturated Fat: 2gSodium: 400mgFiber: 8gSugar: 2g

Notes

Best enjoyed with small sides like a green salad, salsa, or roasted sweet potatoes. Store filling in the fridge for up to 24 hours.

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