10-Minute Vegan Burrito Wraps
These quick and satisfying burrito wraps combine creamy avocado, hearty black beans, and sweet corn, making for a perfect plant-based meal that's ready in minutes.
Ingredients
For the filling
- 1 can (15-ounce) black beans, rinsed and drained
- 1 large ripe avocado Choose an avocado with slight give for creaminess.
- ½ cup frozen or canned corn, thawed or drained Use canned white or whole-kernel corn if frozen isn’t available.
- ¼ cup finely chopped red onion Chop finely for a milder taste.
- ¼ cup fresh cilantro, chopped Can substitute with parsley for a variation.
- 1 tablespoon lime juice Drizzle in to prevent browning of avocado.
- ½ teaspoon cumin powder
- ¼ teaspoon chili powder Can adjust based on spiciness preference.
- to taste Salt and black pepper
For wrapping
- 4 large (10-inch) flour tortillas Use gluten-free tortillas for a gluten-free option.
Instructions
Preparation
- Halve and pit the avocado. Scoop the flesh into a medium bowl and mash with a fork until slightly chunky.
- Drizzle in the lime juice and stir to prevent browning.
- Add the rinsed black beans, thawed corn, finely chopped red onion, and chopped cilantro to the bowl. Gently fold to combine.
- Sprinkle cumin, chili powder, salt, and black pepper over the mixture. Fold until evenly seasoned.
Cooking tortillas
- Heat a dry skillet over medium-high heat. Warm each tortilla for 15–20 seconds per side, making them soft and pliable.
Assembling wraps
- Lay a warmed tortilla flat. Spoon about ¾–1 cup of the filling into the center, fold the short ends over, then roll tightly from one long side to the other.
- Keep the seam down when resting. Serve immediately, sliced in half for easier eating.
Notes
Store leftovers unpacked in separate containers for up to 3–4 days. Don't freeze assembled wraps; avocado will lose texture.