10-Minute Vegan Burrito Wraps

There’s something wonderfully comforting about a warm tortilla pressed between your palms, the scent of lime and cumin rising as you bring a bite to your lips. These 10-Minute Vegan Burrito Wraps sing with contrast: creamy mashed avocado, tender black beans, the cheerful pop of sweet corn, and a bright cilantro-lime finish. Each mouthful offers soft and slightly chunky textures, a whisper of heat from chili powder, and a clean citrus lift that keeps the flavors lively.

This recipe is perfect for those jam-packed weeknights, rushed lunches, or relaxed weekend brunches when you want something nourishing and satisfying without fuss. It’s also ideal for potlucks, picnics, or when friends drop by—the components travel well, assemble quickly, and please vegans and omnivores alike. If you crave comfort food that feels both wholesome and celebratory, these wraps deliver.

At a Glance

Prep Time: 8 minutes
Cook Time: 2 minutes (warming tortillas)
Total Time: 10 minutes
Servings: 4 burrito wraps
Difficulty Level: Very easy — beginner-friendly

Nutrition Highlights
Estimated nutrition per serving (one burrito), approximate values:

Calories: ~360 kcal
Protein: ~10–11 g
Carbohydrates: ~55 g
Fat: ~14 g
Fiber: ~9–10 g
Sodium: ~350–450 mg (varies with canned ingredient brands and tortilla choice)

Notes on the numbers: These values are estimates compiled from USDA FoodData Central entries for black beans, avocado, corn, and flour tortillas, along with guidance from government nutrition databases and health authorities (USDA / FoodData Central; recommended intake guidance from CDC/Mayo Clinic). Actual nutrition will vary by brand and exact portion sizes—use package labels to refine totals for your ingredients.

Why You’ll Love It

Speed and simplicity: Ready in about ten minutes with minimal tools and zero cooking skills required—perfect for busy days.
Balanced, satisfying bites: The combination of beans and avocado supplies plant-based protein, healthy fats, and fiber that keep you full and energized.
Crowd-pleasing versatility: Mild, familiar flavors make these approachable for picky eaters; but they’re also easily amped up for spice lovers.
Freshness factor: Lime and cilantro brighten every bite, making this feel more like a chef-made wrap than a rushed sandwich.

How to Make 10-Minute Vegan Burrito Wraps

Ingredients

1 (15-ounce) can black beans, rinsed and drained well
1 large ripe avocado (ripe enough to mash easily)
1/2 cup frozen corn (thawed) or canned corn (drained)
1/4 cup finely chopped red onion
1/4 cup fresh cilantro, chopped
1 tablespoon fresh lime juice (about 1 small lime)
1/2 teaspoon ground cumin
1/4 teaspoon chili powder (adjust to taste)
Salt and black pepper, to taste
4 large (10-inch) flour tortillas — use whole wheat or gluten-free tortillas as needed

Optional ingredients and substitutions

Add-ins: diced tomatoes, shredded lettuce, sliced radishes, or pickled jalapeños.
Extra protein: add baked tofu cubes, tempeh crumbles, or vegan shredded chicken.
Dairy-free cheese or a spoonful of salsa verde for extra tang.
Low-carb swap: use large romaine leaves or low-carb tortillas.
For less sodium: choose low-sodium canned beans or rinse thoroughly; use low-sodium tortillas.

Step-by-step Instructions

Prepare the avocado: In a medium mixing bowl, halve and pit the avocado. Use a fork to mash it against the side of the bowl until you reach your desired consistency—fully smooth for creaminess or slightly chunky for texture. Add the lime juice and stir to combine (this also slows browning).
Add the base ingredients: To the mashed avocado, add the rinsed and drained black beans, thawed/drained corn, chopped red onion, and chopped cilantro.
Season: Sprinkle the cumin, chili powder, salt, and black pepper over the mixture. Be conservative with salt—you can add more after tasting.
Fold gently: Using a spatula or large spoon, gently fold the ingredients together. Aim to keep the black beans mostly whole and the corn kernels intact for contrast. Taste and adjust: more lime for brightness, more chili powder for heat, or more salt if needed.
Warm the tortillas (recommended): Heat a dry skillet over medium for 15–20 seconds per side until warm and pliable, or stack and microwave wrapped in a slightly damp paper towel for 30–45 seconds. Warm tortillas are less likely to crack when rolled.
Assemble: Lay a warm tortilla flat. Spoon about one-quarter of the filling into the center, shaping it into a log and leaving a couple inches of space at the ends.
Roll: Fold the short sides (top and bottom) over the filling, then pull the edge closest to you up and over, tucking and rolling away from you until sealed. Repeat with remaining tortillas and filling.
Serve immediately: Burritos are best enjoyed warm. Slice on a diagonal for presentation if desired.

Practical tips

Avoid over-mashing the beans to preserve texture.
Taste before adding more salt—canned ingredients and tortillas can already contain significant sodium.
If making ahead, keep the filling and tortillas separate until assembly to avoid sogginess.

Best Pairings

Fresh salsas: pico de gallo, roasted tomato salsa, or a simple salsa verde.
Hot sauces: a few drops of your favorite chili sauce or a smoky chipotle for more depth.
Sides: a crisp salad, tortilla chips with guacamole, or a bowl of mixed greens with lime vinaigrette.
Drinks: a cold iced tea or citrusy sparkling water pairs nicely; for brunch, try a robust coffee or a lightly spiced chai.

Storage Instructions

Room temperature: Not recommended to store fully assembled burritos at room temperature (food safety for perishable fillings).
Refrigerator: Store the filling in an airtight container for up to 2–3 days. Keep tortillas separately wrapped. Assemble just before eating for best texture.
Freezer: Not ideal for avocado-forward fillings—the texture and color of avocado degrade when frozen. If you must freeze, skip the avocado and add fresh avocado after thawing; the bean-corn mix can be frozen for up to 2 months in a freezer-safe container. Thaw overnight in the refrigerator before reheating and assembling.

Chef’s Advice

Tortilla choice matters: choose soft, flexible tortillas (brands that list water/oil in the first ingredients) to avoid cracking when rolling. Warm them before filling.
Texture is key: balance creamy (avocado) and firm (beans/corn) elements—don’t over-mash.
Season layers: season both the filling and, if using, additional components (salsa, pickles) to build complexity.
Fresh cilantro substitute: if you dislike cilantro, use chopped parsley plus a splash of extra lime for brightness.

Creative Twists

Smoky Chipotle: Stir 1–2 teaspoons of chipotle in adobo (finely chopped) into the filling for a smoky heat. Add a spoonful of vegan sour cream if desired.
Mediterranean Swap: Replace cumin and chili powder with 1/2 tsp smoked paprika and 1/2 tsp dried oregano; add chopped cucumber and olives for a Mediterranean-inspired wrap.
Protein Boost: Add 1 cup of roasted, seasoned chickpeas or 1 cup of crumbled baked tempeh for extra protein and a chewier bite.
Breakfast Version: Fold in sautéed mushrooms and spinach; serve with hot sauce and a side of breakfast potatoes.

Common Questions & Answers
Q: Can I make this gluten-free?
A: Yes—use gluten-free tortillas (corn or certified gluten-free flour tortillas) and double-check canned ingredient labels.

Q: How do I prevent the avocado from browning if I make the filling ahead?
A: Lime juice helps slow oxidation; store filling in an airtight container and press plastic wrap directly onto the surface to minimize air. Best consumed within 24–48 hours.

Q: Is this recipe high in protein?
A: It provides moderate plant-based protein (about 10–11 g per burrito). For higher protein, add tofu, tempeh, or a sprinkle of hemp seeds.

Q: Can I swap black beans for another bean?
A: Yes—pinto beans, kidney beans, or even seasoned cannellini beans work; texture and flavor will vary slightly.

Q: Can I make these spicy for kids?
A: Keep the chili powder minimal and omit hot sauces for young children; serve condiments on the side so each person can adjust heat.

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Conclusion

If you’re after a fast, fresh, and crowd-friendly meal, these 10-Minute Vegan Burrito Wraps are a reliable go-to—versatile enough to adapt to any occasion and simple enough to become a weekly staple. If you’d like more inspiration or alternative takes on quick vegan burritos, check out this helpful 10-Minute Vegan Burrito Recipe and this gluten-free variation for additional ideas and step-by-step photos: 10-Minute Vegan Burrito Recipe (What I Ate in a Day — Blogpost) and 10-Minute Vegan Burrito Recipe (Gluten-Free) – Wow, It’s Veggie?!.

I’d love to hear how yours turn out—share a photo, your favorite twist, or any questions in the comments so we can build a joyful community around simple, delicious plant-based cooking.