These 10-minute vegan burrito wraps are exactly what you need when hunger strikes and time is short. I discovered this recipe during one of those chaotic weeknight moments when my kids were practically climbing the walls asking “what’s for dinner?” and I had exactly ten minutes before soccer practice.
What started as a desperate kitchen raid turned into our family’s favorite emergency meal. These vibrant, flavor-packed burritos prove you don’t need hours in the kitchen to create something truly satisfying. The combination of creamy avocado, hearty black beans, and zesty lime creates a filling that’s both nourishing and delicious. My teenagers actually request these over takeout, which says everything you need to know. If you love quick tortilla-based meals like these, you might also enjoy my blueberry breakfast quesadilla or high-protein breakfast bowls. Let’s get cooking!
Ingredients for 10-Minute Vegan Burrito Wraps
I always keep these simple ingredients stocked because this recipe has saved dinner more times than I can count. My go-to approach is using the ripest avocado I can find – it makes all the difference in achieving that perfect creamy texture.
- 1 (15-ounce) can black beans, rinsed and drained – I recommend thoroughly rinsing to remove excess sodium
- 1 large ripe avocado – My preference is slightly soft but not mushy for easy mashing
- 1/2 cup frozen or canned corn, thawed or drained
- 1/4 cup red onion, finely chopped – I usually soak these in cold water for 5 minutes to mellow the bite
- 1/4 cup fresh cilantro, chopped – Pro tip: include some stems for extra flavor
- 1 tablespoon fresh lime juice – In my experience, fresh always beats bottled
- 1/2 teaspoon cumin powder
- 1/4 teaspoon chili powder – I always start with less and add more to taste
- Salt and black pepper to taste
- 4 large (10-inch) flour tortillas
Pro tip: These black beans work beautifully in other recipes too – try them in my classic chilli con carne for a heartier meal option.
Step-by-Step Instructions
I recommend having all your ingredients prepped before you start – this recipe moves fast once you begin mixing everything together.
Step 1: In a medium mixing bowl, add the large ripe avocado and mash it with a fork until it reaches your desired consistency. Add the fresh lime juice immediately and stir to combine – this prevents browning and adds that essential bright flavor.
Step 2: Add the rinsed black beans, corn, chopped red onion, and fresh cilantro to the mashed avocado mixture. Sprinkle the cumin, chili powder, salt, and pepper directly over the ingredients.
Step 3: Using a spatula, gently fold everything together. Be careful not to overmix or you’ll end up with mushy beans instead of a chunky, satisfying filling. Taste and adjust seasonings – I usually need a bit more salt and lime.
Step 4: Warm your tortillas by heating them one at a time in a dry skillet for 15-20 seconds per side, or stack them wrapped in a damp paper towel and microwave for 30-45 seconds. Warm tortillas are key to preventing tears.
Step 5: Place about one-quarter of the filling in the center of each tortilla, shaping it into a log. Fold the top and bottom edges over the filling first, then roll tightly from one side to seal completely.
What to Serve with 10-Minute Vegan Burrito Wraps
These burritos pair beautifully with fresh, crisp sides that complement their rich, creamy texture.
Spanish Rice: The fluffy grains and subtle spices create the perfect backdrop for these bold flavors while adding satisfying carbs to round out the meal.
Street Corn Chicken Rice Bowl: This Mexican-inspired side brings smoky corn flavors that complement the lime and cilantro in your burritos perfectly.
Chickpea, Beet and Feta Salad: The fresh, colorful vegetables and creamy feta provide a beautiful contrast to the rich avocado filling while adding extra plant-based protein.
Steakhouse Potato Salad: This creamy, hearty side dish balances the fresh flavors of the burritos and makes the meal more filling for hungry families.
Simple Green Salad with Lime Vinaigrette: The acidic dressing cuts through the richness of the avocado while adding important fresh vegetables to balance the meal.
Storage & Serving Tips
The filling can be made up to one day ahead without the avocado – just add the mashed avocado right before serving to prevent browning. I recommend storing the prepared filling in an airtight container in the refrigerator.
For best results, assemble and serve these burritos immediately while the tortillas are warm. If you need to store assembled burritos, wrap them individually and refrigerate for up to 24 hours, though the texture is definitely best when fresh.
Pro tip: These work beautifully as burrito bowls served over rice or quinoa when you want to skip the tortilla, and leftover filling makes an excellent dip with tortilla chips. For more quick wrap ideas, check out my Thai basil beef rolls or high-protein buffalo chicken burritos for different flavor profiles.
Conclusion
This recipe proves that amazing flavor doesn’t require complicated techniques or long ingredient lists. With just ten minutes and simple whole food ingredients, you’ll have a satisfying meal that brings everyone to the table happy. If you enjoyed these wraps, you might also love my cottage cheese wraps for another quick protein-packed option, or try my high-protein chili when you want to use black beans in a warming, hearty meal. Give these 10-minute vegan burrito wraps a try – I promise they’ll become your new go-to when time is short but taste can’t be compromised.
10-Minute Vegan Burrito Wraps
Ingredients
Equipment
Method
- In a medium mixing bowl, mash the avocado with a fork until it reaches your desired consistency. Add the lime juice and stir to combine.
- Add the black beans, corn, red onion, and cilantro to the mashed avocado. Sprinkle with cumin, chili powder, salt, and pepper.
- Gently fold all ingredients together with a spatula, being careful not to overmix or mash the beans too much. Taste and adjust seasonings.
- Warm tortillas in a dry skillet for 15-20 seconds per side, or microwave wrapped in damp paper towel for 30-45 seconds.
- Place one-quarter of filling in center of each tortilla. Fold top and bottom edges over filling, then roll tightly from one side to seal.
Notes
