10-Minute Vegan Burrito Wraps
**Introduction**
These 10-Minute Vegan Burrito Wraps are the ultimate solution for a fast, flavorful, and satisfying meal. Bursting with fresh, vibrant flavors and hearty textures, they are a testament to how delicious and convenient plant-based eating can be. Each wrap is a perfect balance of creamy, seasoned black beans, sweet corn, zesty lime, and crisp vegetables, all bundled in a soft tortilla. They are incredibly fresh and light, yet substantial enough to keep you full and energized. This recipe is perfect for those hectic weeknights when time is scarce but appetite is large, for a healthy and portable lunch, or for a customizable meal that pleases everyone at the table. Ditch the takeout menu; these wraps are faster, healthier, and more delicious.
**Perfect for:**
Rushed weeknight dinners
Healthy, on-the-go lunches
Post-workout fuel
Customizable family meals
Quick meal prep
**Why You’ll Love This 10-Minute Vegan Burrito Wraps Recipe**
**Unbelievably Fast:** True to its name, this recipe comes together in just ten minutes, using simple, pantry-friendly ingredients for a meal that is faster than delivery.
**Packed with Plant-Based Protein and Fiber:** The combination of black beans and whole grains provides a powerful nutritional punch, keeping you feeling satisfied and energized for hours.
**Infinitely Customizable:** This wrap is a perfect template. Easily swap ingredients based on what you have on hand, adjusting the heat level, veggies, and sauces to your personal preference.
**No Cooking Required:** The filling requires absolutely zero cooking. Simply mix the ingredients in one bowl, assemble, and enjoy. This means no heating up the kitchen and virtually no clean-up.
**Preparation and Cooking Time**
Total Time: 10 minutes
Preparation Time: 10 minutes
Cooking Time: 0 minutes
Servings: 4 large wraps
**Nutritional Information (Per Serving – Estimate):**
**Calories:** 350-400 kcal
**Protein:** 12g
**Carbohydrates:** 60g
**Fat:** 8g
**Fiber:** 14g
**Sugar:** 6g
**Nutritional Disclaimer**
aileen recipes is not a dietician or nutritionist, and any nutritional information shared is only an estimate. We recommend running the ingredients through an online nutritional calculator if you need to verify any information.
**Ingredients**
**For the Bean Filling:**
* 1 (15 oz) can black beans, rinsed and drained
* 1 cup frozen corn, thawed
* 1 large avocado, diced
* 1/2 red onion, finely diced
* 1/4 cup fresh cilantro, chopped
* 1 jalapeño, seeds removed and finely diced (optional)
* Juice of 1 large lime (about 2 tablespoons)
* 1 teaspoon ground cumin
* 1/2 teaspoon chili powder
* 1/2 teaspoon salt
* 1/4 teaspoon black pepper
**For Assembly:**
* 4 large (10-inch) flour or whole wheat tortillas
* 1 cup cooked rice (brown or white), quinoa, or cauliflower rice
* 1/2 cup vegan chipotle sauce or cashew cream
* 2 cups fresh spinach or chopped romaine lettuce
**Step-by-Step Instructions**
1. **Prepare the Filling:** In a medium mixing bowl, combine the rinsed black beans, thawed corn, diced avocado, red onion, cilantro, and jalapeño (if using).
2. **Season the Mixture:** Pour the fresh lime juice over the bean and vegetable mixture. Sprinkle with the ground cumin, chili powder, salt, and black pepper.
3. **Combine Gently:** Gently stir everything together until well combined. Be careful not to over-mix, as you want to keep the avocado pieces somewhat intact for texture.
4. **Warm the Tortillas:** To make the tortillas more pliable and prevent tearing, warm them for 20-30 seconds in the microwave or for 15-20 seconds per side in a dry skillet over medium heat.
5. **Assemble the Wraps:** Lay a warm tortilla flat on a cutting board or plate. Spread a quarter of the rice (about 1/4 cup) in a line down the center of the tortilla, leaving a 2-inch border at the bottom and top.
6. **Add Fillings:** Top the rice with a large handful of fresh spinach. Then, spoon a generous amount of the bean and avocado filling over the spinach.
7. **Add Sauce:** Drizzle with 1-2 tablespoons of your chosen vegan sauce or cream.
8. **Fold the Burrito:** Fold the bottom flap of the tortilla up and over the filling. Fold the left and right sides inward tightly. Continue rolling the burrito away from you, keeping it as tight as possible, until it is completely sealed.
**How to Serve 10-Minute Vegan Burrito Wraps**
As a complete, handheld meal, perfect for eating on the go.
With a side of tortilla chips and fresh salsa or guacamole for dipping.
Alongside a simple black bean and corn salad for an extra fiber boost.
Sliced in half on a diagonal to show off the colorful layers, making for a beautiful plate presentation.
**Additional Tips for 10-Minute Vegan Burrito Wraps**
For the best texture and to prevent sogginess, ensure your canned beans and corn are thoroughly drained before mixing.
If you have a few extra minutes, toasting the assembled burrito in a panini press or a dry skillet for 1-2 minutes per side creates a wonderfully crisp, golden-brown exterior.
To make these wraps ahead for meal prep, keep the filling separate from the tortillas and greens. Assemble just before eating to maintain the perfect texture.
For a creamier filling, mash half of the black beans with a fork before mixing them with the other ingredients.
**Recipe Variations of 10-Minute Vegan Burrito Wraps**
**Southwest Sweet Potato Version:** Add 1 cup of roasted, cubed sweet potato to the filling for a touch of sweetness and extra vitamins.
**”Spicy Fiesta” Version:** Kick up the heat by using a spicy vegan sauce, adding an extra jalapeño, and including a pinch of cayenne pepper to the bean mixture.
**”Greek-Style” Version:** Transform the flavors by using chickpeas instead of black beans, omitting the cumin and chili powder. Add diced cucumber, kalamata olives, and fresh dill, and use a vegan tzatziki sauce.
**Freezing and Storage for 10-Minute Vegan Burrito Wraps**
**Storage:** The bean filling can be stored separately in an airtight container in the refrigerator for up to 2 days. Due to the fresh avocado, it is best to assemble the wraps immediately before serving.
**Freezing:** It is not recommended to freeze the assembled wraps with the fresh avocado and vegetables, as they will become watery upon thawing. The bean and corn mixture (without avocado) freezes well for up to 2 months. Thaw in the refrigerator before use and stir in fresh avocado when ready to assemble.
**FAQ Section about 10-Minute Vegan Burrito Wraps**
**How can I make these wraps gluten-free?**
Easily make this recipe gluten-free by using certified gluten-free tortillas, such as those made from corn or almond flour.
**What can I use if I don’t have vegan chipotle sauce?**
A quick and tasty alternative is to mix vegan mayonnaise or plain vegan yogurt with a little lime juice, smoked paprika, and a pinch of garlic powder.
**Can I use a different type of bean?**
Absolutely. Pinto beans, kidney beans, or even chickpeas would work perfectly in this recipe. The method remains exactly the same.
**Conclusion of 10-Minute Vegan Burrito Wraps Recipe**
These 10-Minute Vegan Burrito Wraps are a game-changer for busy lives. They prove that a meal can be incredibly quick to prepare without sacrificing an ounce of flavor or nutrition. The vibrant, fresh filling wrapped in a soft tortilla is a consistently satisfying combination that is endlessly adaptable to your cravings and what’s in your pantry. This recipe is a reliable staple that empowers you to create a healthy, delicious meal in the time it takes to decide what to order. Keep these ingredients on hand, and you will always have a perfect, go-to solution for a fast and fabulous lunch or dinner.