Description
Quick and flavorful vegan burrito wraps filled with creamy avocado, black beans, and sweet corn.
Ingredients
Scale
- 1 (15-ounce) can of Black Beans, rinsed and drained
- 1 large ripe Avocado
- ½ cup of Frozen or Canned Corn, thawed if frozen
- ¼ cup of finely chopped Red Onion
- ¼ cup of fresh Cilantro, chopped
- 1 tablespoon of Lime Juice, freshly squeezed
- ½ teaspoon of Cumin Powder
- ¼ teaspoon of Chili Powder, adjust to taste
- Salt and Black Pepper, to taste
- 4 large (10-inch) Flour Tortillas
Instructions
- In a medium-sized mixing bowl, mash the ripe avocado with a fork to your desired consistency. Add lime juice to prevent browning.
- Stir in the rinsed black beans, corn, red onion, cilantro, cumin, chili powder, salt, and pepper. Mix gently.
- Optionally, warm the tortillas in a dry skillet or microwave until pliable.
- Lay a warm tortilla flat and place about one-quarter of the filling in the center. Fold in the short sides and roll tightly to seal.
- Enjoy your burrito warm! Cut in half for easier handling or serve whole.
Notes
Best enjoyed immediately but can hold at room temperature for up to 2 hours. Store leftovers in an airtight container in the fridge for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Main Course
- Method: No Cook
- Cuisine: Mexican
Nutrition
- Serving Size: 1 burrito
- Calories: 330
- Sugar: 1g
- Sodium: 350mg
- Fat: 15g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 12g
- Protein: 10g
- Cholesterol: 0mg