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 well; 1 large ripe avocado — mashed; ½ cup frozen corn (thawed) or canned corn (drained); ¼ cup finely chopped red onion; ¼ cup fresh cilantro — chopped; 1 tablespoon fresh lime juice; ½ teaspoon cumin powder; ¼ teaspoon chili powder (or to taste); Salt and black pepper — to taste; 4 large (10-inch) flour tortillas (use whole-wheat or gluten-free if preferred)

There’s something instantly comforting about warm tortilla hugging a creamy, bright filling — the aroma of citrus and cumin, the satisfying contrast of soft mashed avocado and whole black beans, a little crunch from corn and red onion. These 10-Minute Vegan Burrito Wraps hit that cozy-but-bright sweet spot: rich, savory, and refreshingly zesty all at once. They’re the kind of food that invites you to pause, take a bite, and smile — whether you’re eating on the run, serving friends at a casual gathering, or craving a no-fuss weeknight dinner.

Made from pantry staples with fresh touches, this recipe is built for speed and joy. If you like, compare variations and plating ideas at this companion page for inspiration while you prep. These burritos shine for quick lunches, picnic spreads, lazy weekend brunches, or even as part of a festive taco night where simplicity and flavor win.

At a Glance

Prep Time: 8 minutes
Cook Time: 2 minutes (warming tortillas)
Total Time: 10 minutes
Servings: 4 burritos
Difficulty Level: Very easy — great for beginners and busy cooks

Nutritional Breakdown

Estimated nutrition per serving (one burrito). Values are approximate and were calculated using standard portion data from USDA FoodData Central and similar government nutrition databases. For precise tracking (allergen control, medical diets), use your preferred nutrition calculator and exact brands.

Calories: ~375 kcal
Protein: ~12 g
Carbohydrates: ~54 g
Fat: ~13 g
Dietary Fiber: ~12 g
Sodium: variable (depends on canned beans & tortillas)

Notes on accuracy and health context:

The black beans, avocado, corn, and tortillas were estimated using USDA FoodData Central typical values. The result is a balanced, plant-forward meal with a good amount of fiber and plant protein and healthy monounsaturated fats from avocado. For general dietary guidance, trusted resources include the USDA and Mayo Clinic for nutrients and heart-healthy fats. Rinsing canned beans significantly reduces sodium (USDA guidance).

Why You’ll Love It

This burrito recipe pairs irresistible comfort with wholesome nutrition. You’ll love it for:

Speed and simplicity — ready in ten focused minutes.
Texture play — creamy avocado, tender beans, pop of corn, and the chew of a warm tortilla.
Social appeal — easy to scale for gatherings; guests can customize fillings.
Health-forward profile — plant-based protein, heart-healthy fats, and fiber-rich ingredients that keep you satisfied.
Versatility — it works as breakfast, lunch, dinner, or a portable snack.

How to Make 10-Minute Vegan Burrito Wraps

Ingredients

1 (15-ounce) can black beans — rinsed and drained well
1 large ripe avocado — mashed
½ cup frozen corn (thawed) or canned corn (drained)
¼ cup finely chopped red onion
¼ cup fresh cilantro — chopped
1 tablespoon fresh lime juice
½ teaspoon cumin powder
¼ teaspoon chili powder (or to taste)
Salt and black pepper — to taste
4 large (10-inch) flour tortillas (use whole-wheat or gluten-free if preferred)

Optional ingredients and substitutions

Swap avocado for ½ cup plain vegan yogurt or mashed silken tofu for lower fat.
Use canned kidney or pinto beans instead of black beans.
Add 1/4 cup diced bell pepper for crunch.
For a smoky kick, add 1 teaspoon smoked paprika or a small spoonful of chipotle in adobo (for non-mild heat).
Use corn or spinach tortillas for a gluten-free option.

Step-by-step Instructions

Prepare the avocado: In a medium mixing bowl, add the mashed avocado. Use a fork to mash to your preferred consistency (smooth or slightly chunky). Immediately stir in the lime juice to slow browning and brighten flavor.
Add the bulk ingredients: Add the rinsed black beans, thawed/drained corn, finely chopped red onion, and chopped cilantro to the bowl with the avocado.
Season: Sprinkle the cumin, chili powder, salt, and black pepper over the mixture.
Fold gently: Using a spatula or large spoon, gently fold the mixture until ingredients are evenly combined. Avoid over-mashing the beans; you want whole beans for texture. Taste and adjust seasoning — more lime for brightness, more chili powder for heat, or more salt if needed.
Warm the tortillas: Optional but recommended — warm each tortilla for 15–20 seconds per side in a dry skillet, or stack and microwave wrapped in a damp paper towel for 30–45 seconds. Warming prevents tearing when rolling.
Fill and roll: Lay a warm tortilla flat, spoon roughly one-quarter of the filling into the center, shape into a log, fold in the short sides, then roll snugly from the edge closest to you until sealed. Repeat for remaining tortillas and filling.
Serve: Enjoy immediately for best flavor and texture.

Practical tips

Avoid overmixing to keep beans whole and the filling pleasantly textured.
If your avocado is underripe, mash it with a small spoonful of olive oil and an extra tablespoon of lime juice to boost creaminess.
To reduce sodium, use low-sodium or rinsed canned beans and low-sodium tortillas.
If assembling ahead, keep avocado mixture separate from tortillas and assemble right before eating to prevent sogginess.

Serving Suggestions

Classic: Serve the burrito whole or halved on a plate with extra lime wedges.
With salsa: Add a side of pico de gallo, tomatillo salsa, or store-bought salsa for brightness.
Breakfast style: Serve with a side of tofu scramble and hot sauce for a heartier morning meal. See an alternative wrap idea here: buffalo tofu wrap inspiration.
Snack platter: Slice burritos in half and arrange with bowls of guacamole, vegan sour cream, and pickled jalapeños for a party board.
Pairings: Light salads, tortilla chips, or roasted sweet potato wedges make excellent accompaniments.
Drinks: Iced tea, sparkling water with lime, or a bright fruit-forward cerveza complement the flavors.

Storage Instructions

Room temperature: Not recommended for filled burritos beyond 2 hours (food safety — USDA recommends perishable foods not sit out more than 2 hours).
Refrigeration: Store filling and tortillas separately for best quality. The avocado-bean filling will keep in an airtight container for 1–2 days in the fridge (lime juice helps limit browning). If mixed with warm tortillas, consume within 24 hours for best texture.
Freezer: Assembled burritos with avocado don’t freeze well because avocado changes texture when frozen. Instead, freeze the bean mixture without avocado for up to 3 months; thaw and stir in fresh mashed avocado when ready to eat. Always reheat frozen components to 165°F (74°C) before serving.

Chef’s Advice

Tortilla choice matters: A softer, pliable tortilla (10-inch) reduces tearing and improves the wrap experience. Warm them briefly to make them more flexible.
Texture balance: Keep some avocado slightly chunky to contrast with whole beans; this gives the burrito an elevated mouthfeel.
Flavor layering: Add lime at two stages — into the avocado for preservation and a final squeeze over the finished burrito to lift flavors.
Sodium control: Rinse canned beans thoroughly — this reduces sodium and improves the fresh taste. Season gradually, tasting as you go.
Make it portable: Wrap burritos tightly in foil for a lunch on the go; eat within a day or keep the filling separate to avoid soggy tortillas.

Creative Twists

Smoky Chipotle Bean Burrito: Add 1 teaspoon smoked paprika and 1 teaspoon minced chipotle in adobo (or chipotle powder) to the filling. Top with pickled red onions for brightness.
Mexican Street Corn Style: Mix 2 tablespoons vegan mayo, 1 teaspoon chili powder, and 2 tablespoons vegan cotija-style cheese into the corn before adding to filling for elote-inspired flavor.
Breakfast Burrito: Fold in cooked crumbled tofu seasoned with turmeric and black salt (kala namak) for an egg-like profile; add sautéed mushrooms or spinach.
Grain Bowl Alternative: Skip the tortilla — serve the filling over brown rice or quinoa, garnish with shredded lettuce and hot sauce for a burrito bowl.
Protein Boost: Add ½ cup cooked quinoa or roasted tempeh cubes to increase protein and make the meal more filling.

All Your Questions Answered

Q: Can I use other beans?
A: Yes — pinto, kidney, or cannellini beans work well. Adjust spices slightly to suit taste.

Q: How do I keep the burrito from getting soggy?
A: Drain beans and corn well, keep wet toppings (salsa, pico) on the side, and assemble just before eating when possible.

Q: Is this recipe allergy-friendly?
A: It’s naturally dairy- and egg-free. Use gluten-free tortillas for a gluten-free version and check labels for cross-contact.

Q: Can I meal-prep these for the week?
A: Prep the filling in advance (without avocado for best freshness) and store refrigerated up to 3 days; mash avocado fresh when ready to assemble.

Q: How do I make it spicier or milder?
A: Increase or reduce chili powder; add hot sauce or jalapeños for heat. For milder flavor, omit spicy elements and add more lime and cilantro.

Conclusion

These 10-Minute Vegan Burrito Wraps are proof that fast food can be fresh, flavorful, and nourishing. They’re ideal for busy weekdays, casual entertaining, or a quick solo feast — and they adapt beautifully to whatever’s in your pantry. If you enjoyed this recipe and want more quick plant-based ideas, check out this concise roundup of similar speedy options from Recipes 10 Minute Epic Burritos, and for another accessible vegan burrito take, see this approachable guide: 10-Minute Vegan Burrito Recipe.

Try them, tweak them, and share your favorite variation in the comments — I’d love to hear how you make these burritos your own.