10-Minute Vegan Burrito Wraps

Name: 10-Minute Vegan Burrito Wraps
Prep time: 8 min
Cook time: 2 min
Total time: 10 min
Cuisine: Mexican
Ingredients: 1 (15-ounce) can black beans, rinsed and drained; 1 large ripe avocado, mashed; ½ cup frozen or canned corn, thawed or drained; ¼ cup finely chopped red onion; ¼ cup fresh cilantro, chopped; 1 tablespoon fresh lime juice; ½ teaspoon ground cumin; ¼ teaspoon chili powder; Salt and freshly ground black pepper, to taste; 4 large (10-inch) flour tortillas, warmed

Imagine the warm, toasty scent of a freshly warmed flour tortilla meeting a creamy, citrus-bright avocado mash threaded with tender black beans and sweet corn. The first bite delivers a satisfying contrast: the velvety avocado that coats your tongue, the earthy snap of cumin and chili, occasional pops of corn, and a bright lift from fresh cilantro and lime. Texture, aroma, and flavor all come together in a way that feels both comforting and energized — the kind of food that makes you smile without the fuss.

This recipe is perfect for rushed weeknights, soothing solo lunches, or casual gatherings where you want something portable, crowd-pleasing, and healthful. It’s especially great for busy mornings that need heartiness without heaviness, picnic spreads, or as a last-minute dish when friends drop by. Quick, colorful, and wholly plant-based, these burritos prove that flavorful food doesn’t have to be complicated.

At a Glance

Prep Time: 8 minutes
Cook Time: 2 minutes (warming tortillas)
Total Time: 10 minutes
Servings: 4 burritos
Difficulty Level: Very easy — ideal for cooks of all skill levels

Nutrition Highlights

Nutrition estimates per serving (1 burrito). Values are approximate and calculated using USDA FoodData Central reference values, with sodium adjusted to reflect rinsed canned black beans (CDC guidance notes rinsing reduces sodium content by about 40%). If you use low-sodium canned beans or different tortillas, values will change.

Calories: ~390 kcal
Protein: ~12.4 g
Carbohydrates: ~54.7 g
Fat: ~12.5 g
Dietary Fiber: ~11.6 g
Sodium: ~480–520 mg (estimate)

Why this matters: each burrito provides a good balance of plant protein and fiber (thanks to the black beans and avocado), healthy monounsaturated fats from avocado, and complex carbs for energy. The high fiber content supports fullness and digestion. For source credibility, these estimates are based on USDA FoodData Central values and public health guidance on reducing sodium in canned goods (CDC, USDA).

Why You’ll Love It

Speed and simplicity: Ready in about 10 minutes with minimal equipment — perfect for hectic schedules.
Comforting but light: The creamy avocado feels indulgent while the beans and corn add substance and nutrition.
Crowd-friendly and portable: Makes a great hand-held meal for parties, potlucks, or packed lunches.
Flexible and diet-friendly: Naturally vegan and easily adapted to gluten-free or lower-sodium needs.
Fresh flavor profile: Lime and cilantro brighten the dish so it never tastes heavy or dull.

How to Make 10-Minute Vegan Burrito Wraps

Ingredients (yields 4 burritos):

1 (15-ounce) can black beans — rinsed and drained well (about 1.5 cups cooked)
1 large ripe avocado — mashed (aim for firm-yet-creamy, about 200 g flesh)
½ cup frozen or canned corn — thawed (if frozen) or drained (if canned)
¼ cup finely chopped red onion (about 40 g)
¼ cup fresh cilantro — chopped (about 4 g)
1 tablespoon fresh lime juice (about 15 g)
½ teaspoon ground cumin
¼ teaspoon chili powder (adjust to taste)
Salt and freshly ground black pepper — to taste
4 large (10-inch) flour tortillas — warmed (substitute whole wheat or gluten-free as needed)

Optional ingredients/substitutions:

Swap black beans for pinto or kidney beans.
Use mashed roasted sweet potato for a sweeter, creamy base.
Add a few spoonfuls of salsa or pico de gallo for extra moisture and acidity.
For extra protein, add crumbled baked tofu or tempeh bacon.
Make it lower-sodium by using low-sodium tortillas and canned beans labeled “low sodium.”

Method — step-by-step:

Prepare the avocado: In a medium mixing bowl, add the mashed avocado. Using a fork, mash to your preferred consistency — smooth or slightly chunky. Add the lime juice and stir; this brightens flavor and helps slow browning.
Add the main ingredients: Fold in the rinsed and drained black beans, thawed/drained corn, finely chopped red onion, and chopped cilantro.
Season: Sprinkle the cumin, chili powder, salt, and black pepper over the mixture. Start with modest salt and adjust after tasting.
Combine gently: Using a spatula or large spoon, fold ingredients until evenly combined. Avoid over-mixing to keep some whole beans and textural contrast. Taste and adjust lime, chili, or salt.
Warm the tortillas (recommended): Heat tortillas one at a time in a dry skillet over medium for ~15–20 seconds per side, or stack and microwave wrapped in a slightly damp paper towel for 30–45 seconds. Warm tortillas roll more easily and taste better.
Assemble: Lay a warm tortilla flat. Spoon roughly one-quarter of the filling into the center, forming a log shape and leaving space at the top and bottom.
Roll: Fold the short sides over the filling, then pull the edge closest to you up and over, tucking tightly. Continue rolling away until sealed. Repeat for remaining tortillas.
Serve immediately: Burritos are best when the tortillas are warm and the filling is fresh. Slice on the diagonal for presentation if desired.

Practical tips:

Avoid mashing the beans completely; leaving them a bit intact preserves texture.
If your avocado is underripe, stir in a spoonful of hummus or mashed white beans to add creaminess.
If storing assembled burritos, place parchment between them to prevent sticking.

Best Pairings

Side options: A crisp green salad with lime vinaigrette, crunchy pickled red cabbage, or a simple tomato-cucumber salad.
Sauces: Salsa verde, chipotle mayo (vegan), or a dollop of plain vegan yogurt seasoned with lime and cumin.
Drinks: Herb-infused iced tea, sparkling water with lime, or a light beer for gatherings.
Snack ideas: Serve smaller versions as party finger-food with toothpicks and a trio of salsas.

Storing Leftovers

Room temperature: Not recommended for more than 2 hours (per food safety guidelines) because of avocado and bean filling.
Refrigerator: Store burritos in an airtight container or wrapped tightly in foil/plastic for up to 3–4 days. To prevent sogginess, wrap fillings and tortillas separately if you anticipate refrigerating.
Freezer: Burritos can be wrapped individually in foil and frozen up to 2 months. Thaw overnight in the fridge and reheat in an oven or toaster oven to restore tortilla texture.

Reheating tip: For refrigerated or thawed frozen burritos, unwrap from foil (if frozen, reheat from thawed) and warm in a 350°F (175°C) oven for 10–12 minutes, or heat in a skillet on medium until tortilla is crisped and filling is hot. Microwaving is faster but can make tortillas soft — wrap in a slightly damp paper towel and microwave in 30-second bursts.

Chef’s Advice

Choose the right avocado: Aim for ripe but firm — too soft becomes gummy when mixed; too firm won’t mash smoothly.
Beans texture matters: Rinsed canned beans are a great shortcut; rinse well to reduce sodium and starch. For even better texture, briefly heat the beans with a pinch of cumin and a splash of lime before mixing.
Tortilla technique: Warm tortillas on a skillet to make them pliable and less likely to tear when rolling. If cracking occurs, a quick steam (damp towel and microwave) softens them.
Balance is key: Lime and salt amplify flavors — add them gradually and taste as you go.
Make it meal-prep friendly: Keep filling and tortillas separate until serving for best texture.

Creative Twists

Smoky Chipotle: Stir 1–2 teaspoons of adobo sauce (from canned chipotles) into the filling for smoky heat. Add roasted red peppers for depth.
Southwestern Bowl: Skip the tortilla and serve the filling over cilantro-lime brown rice with sliced radishes and pickled jalapeños.
Breakfast Burrito: Add crumbled tofu scramble or vegan chorizo, and swap the corn for roasted breakfast potatoes.
Mediterranean Variation: Replace the cumin and chili with za’atar and lemon; add chopped cucumber, diced tomato, and a spoonful of hummus for a fusion-style wrap.
Gluten-free: Use large corn tortillas warmed carefully or gluten-free flour tortillas. Toast them lightly to avoid cracking.

Frequently Asked Questions

Q: Can I make the filling ahead of time?
A: Yes — keep the filling refrigerated up to 2 days. Note the avocado will brown over time; adding extra lime juice and storing airtight helps, but maximum freshness is immediate assembly.

Q: How can I make these less spicy?
A: Reduce or omit the chili powder. You can add a pinch of smoked paprika for flavor without heat.

Q: What if I don’t have tortillas?
A: Serve the mixture as a bowl over rice, quinoa, or greens, or use lettuce leaves for a low-carb wrap.

Q: Are these suitable for meal prep and freezing?
A: Yes — assemble and wrap burritos tightly in foil, freeze up to 2 months. Thaw overnight before reheating.

Q: Want more protein?
A: Add ½ cup of crumbled baked tofu, tempeh, or a scoop of quinoa per serving to boost protein content.

Conclusion

These 10-Minute Vegan Burrito Wraps are proof that quick meals can feel deliberate and satisfying — rich creaminess from avocado, hearty black beans, bright lime, and a warm tortilla all come together in minutes. Try the base version first, then experiment with the creative twists to make it yours. If you want a gluten-free take or another simple riff, these two recipes offer handy variations and ideas to inspire your next batch: 10-Minute Vegan Burrito Recipe (Gluten-Free) – Wow, It’s Veggie?! and 10-Minute Vegan Burrito Recipe (What I Ate in a Day) – The Cheap Lazy Vegan.

Love this recipe? Try it, share photos, and tell us how you customized yours — join the conversation and help build our community of fast, flavorful plant-based cooks.