10-Minute Vegan Burrito Wraps (Print-Friendly Version)
Black beans, avocado, corn, and herbs come together quickly for effortless plant-based wraps in minutes.
# Ingredients You’ll Need:
→ Filling
01 -
1 (15-ounce) can black beans, rinsed and drained
02 -
1 large ripe avocado, peeled and pitted
03 -
1/2 cup frozen or canned corn, thawed or drained
04 -
1/4 cup finely chopped red onion
05 -
1/4 cup chopped fresh cilantro
06 -
1 tablespoon freshly squeezed lime juice
07 -
1/2 teaspoon ground cumin
08 -
1/4 teaspoon chili powder
09 -
Salt, to taste
10 -
Black pepper, to taste
→ Tortilla
11 -
4 large (10-inch) flour tortillas
# How to Make It:
01 -
Place the ripe avocado in a medium mixing bowl. Mash thoroughly with a fork to desired consistency. Stir in the freshly squeezed lime juice to combine and prevent browning.
02 -
Add rinsed and drained black beans, corn, chopped red onion, and cilantro to the mashed avocado mixture.
03 -
Sprinkle cumin, chili powder, salt, and black pepper over the mixture. Mix gently to distribute spices evenly.
04 -
Using a spatula or spoon, fold ingredients together until everything is well incorporated, taking care not to mash the beans too much. Taste and adjust seasoning as needed.
05 -
Heat each tortilla in a dry skillet over medium heat for 15–20 seconds per side, or wrap the stack in a damp paper towel and microwave for 30–45 seconds until soft and pliable.
06 -
Lay a warm tortilla flat. Spoon one-quarter of the filling into the center, shaping it into a log while leaving a few inches at the top and bottom for folding.
07 -
Fold in the short edges of the tortilla over the filling, then roll from one long side, tucking in as you go, until the burrito is fully enclosed. Repeat with remaining tortillas and filling.
08 -
Enjoy immediately while warm for best texture and flavor. Optionally, slice in half for presentation.
# Extra Tips:
01 -
Warming the tortillas makes wrapping easier and helps prevent tearing.