10-Minute Vegan Burrito Wraps

These super-quick vegan burrito wraps come together in just ten minutes and have rescued many busy weeknights when dinner felt impossible. They are packed with bold flavors and nourishing ingredients you likely already keep on hand—no cooking required. Perfect for a speedy lunch or dinner that feels both fresh and satisfying.

I remember the first time I made these wraps while packing school lunches and racing to get out the door. My husband declared them his new favorite and we have not looked back since.

Gather Your Ingredients

• Black beans: Canned, provide satisfying plant-based protein and fiber for fullness; rinse well to remove extra salt
• Avocado: Ripe, supplies creaminess and healthy fats; pick one that yields softly to gentle pressure but is not mushy
• Corn: Frozen or canned, brings sweetness and crunch; choose bright yellow kernels that taste sweet
• Red onion: Finely chopped, offers sharpness and a vibrant finish; use a fresh firm onion
• Cilantro: Freshly chopped, creates bright herb flavor; look for crisp bright leaves
• Lime juice: Freshly squeezed, gives tang and keeps the filling green; pick a lime that feels heavy
• Cumin powder: Adds warmth and earthiness; opt for freshly ground for maximum flavor
• Chili powder: Lends gentle heat and classic southwest notes; use your favorite mild or smoky variety
• Salt and black pepper: Essential for seasoning; use freshly cracked black pepper for best aroma
• Large flour tortillas: Soft and pliable, hold the filling securely; whole wheat or gluten-free work great if preferred

How to Make It

Prepare the Filling Base:

In a medium bowl place the avocado and mash thoroughly using a fork against the side of the bowl. Add the lime juice and mix to coat the avocado completely. This keeps the color bright and the avocado from browning. Choose your desired texture from very creamy to a little chunky.

Combine the Core Ingredients:

Add the rinsed black beans, drained corn, chopped red onion, and fresh cilantro right into the avocado mixture. Each ingredient adds a special layer both in look and in taste.

Season the Mixture:

Sprinkle over the cumin powder and chili powder. Season with salt and pepper. Start with less than you think you need since you can always adjust after tasting.

Mix Everything Together:

Gently fold the mixture together using a rubber spatula or big spoon. Try to keep the beans and corn mostly whole so the filling has great texture. At this point taste and adjust the seasoning or hit it with an extra squeeze of lime if needed.

Warm the Tortillas:

Optional but recommended. Warm each tortilla in a dry skillet for fifteen to twenty seconds per side or microwave a stacked batch wrapped in a damp towel for thirty to forty five seconds. This step makes them softer and less likely to break while rolling.

Assemble the Burritos:

Lay a warm tortilla flat. Place about one fourth of the filling in the middle and shape into a log. Leave a few inches at the top and bottom to allow easy folding.

Roll the Burritos:

Fold in the top and bottom edges over the filling then roll the tortilla tightly from one side all the way across to seal. If the tortilla is extra full use a bit of avocado spread on the seam to seal it shut. Repeat with the rest.

Serve Immediately:

These wraps taste best when freshly rolled and slightly warm. Cut in half on the diagonal for a colorful look or leave whole for a grab and go meal.

My favorite part is the creamy avocado contrasted with bright pops of corn. The first time my daughter helped mash the avocado for these wraps we ended up giggling about green fingers for days. Now it’s our go to kitchen task together whenever we need a fast meal.

Flavor Boosters

Store leftover filling in an airtight container in the fridge for up to two days. Burritos can be rolled ahead and packed in foil for busy lunches but are best eaten within twenty four hours to keep the tortilla from getting too soft. I like to place a paper towel in the container to soak up extra moisture.

Serving Suggestions

Pair these wraps with your favorite salsa or a creamy vegan dressing drizzled inside. Add sliced jalapeños for a spicy kick or a handful of shredded lettuce for extra crunch. I love serving these alongside a crisp green salad for a simple meal.

Creative Twists

If you do not have black beans use pinto or cooked chickpeas. For cilantro haters try fresh parsley instead. Swap corn for diced bell peppers or chopped tomatoes for a different crunch and pop of color.

Mastering these wraps means you have a satisfying meal ready whenever life gets chaotic. They are proof that eating healthy can be simple and wildly flavorful even on the fly.

Recipe FAQs

→ Can I use dried beans instead of canned black beans?

Yes, you can cook dried black beans in advance and use them in place of canned. Ensure they’re fully cooked and drained for the best texture.

→ How do I prevent avocados from browning?

Lime juice helps slow oxidation. Mix the mashed avocado with lime immediately, and store any leftovers tightly covered in the fridge.

→ Are there suitable tortilla alternatives?

Yes, try whole wheat, gluten-free, or spinach tortillas for different dietary needs and flavor profiles.

→ How spicy are these wraps?

They’re mildly spiced with chili powder, but you can easily adjust the heat by adding more or less to taste.

→ Can I make these wraps ahead of time?

For freshest texture, assemble just before serving. If prepping ahead, store filling and tortillas separately until ready to roll.