Ever have one of those nights where everyone’s hungry, the clock is ticking, and you need a healthy, satisfying meal on the table in a flash? These 10-Minute Vegan Burrito Wraps are your new secret weapon. They are the ultimate solution for a busy weeknight, a quick lunch, or a portable meal you can take on the go. Packed with protein and flavor, they prove that plant-based eating doesn’t have to be complicated or time-consuming to be downright delicious.
Top Reasons To Make It
You’re going to love everything about this recipe. It’s incredibly fast, coming together faster than you can decide what to watch on TV. It’s also incredibly versatile; you can use whatever veggies and beans you have in your pantry. This is the kind of meal that fits right into a WFPB lifestyle and works perfectly as one of those high protein vegan recipes easy enough for any night. Plus, it gets a unanimous thumbs-up from my three toughest critics—my kids. A total win.
Ingredients
The full recipe with exact measurements is in the recipe card below. Here’s a look at what you’ll need and why each ingredient plays a crucial role: Canned black beans for a hearty, protein-packed base; canned corn for a sweet, crunchy pop; your favorite salsa to add moisture and a ton of instant flavor; ground cumin and chili powder for that essential warm, smoky spice; large flour tortillas as the vessel for all that goodness; and fresh ingredients like avocado, lettuce, and cilantro for a cool, fresh finish.
Instructions
- In a large skillet over medium heat, combine the black beans, corn, salsa, cumin, and chili powder. Stir everything together and cook for just 3-5 minutes, until everything is heated through.
- Warm your tortillas in a dry skillet for about 30 seconds per side or briefly in the microwave wrapped in a damp paper towel. This makes them pliable and prevents tearing.
- Spoon a generous amount of the warm bean and corn mixture onto the center of each tortilla.
- Top with your desired fresh toppings like sliced avocado, shredded lettuce, and a sprinkle of cilantro.
- Fold in the sides of the tortilla and then roll it up tightly from the bottom, tucking the filling in as you go.
- Slice in half, serve immediately, and enjoy your perfect 10-Minute Vegan Burrito Wraps!
Vegan Wrap Fillings Ideas
The fun doesn’t stop with this base recipe! Think of your wrap as a blank canvas. For a different flavor profile, swap the black beans for seasoned pinto beans or refried beans. You can add instant texture and nutrients with some pre-cooked quinoa or brown rice. Sautéed onions and bell peppers are a classic addition that only adds a few extra minutes. And for a creamy, tangy element, a simple drizzle of vegan chipotle sauce or a dollop of plain vegan yogurt takes it over the top.
Pro Tips For Perfect Burritos
- Don’t overfill your tortilla! It’s the number one reason wraps fall apart. Aim for about a half-cup of filling per large tortilla.
- Warm those tortillas. A cold tortilla is a stubborn tortilla that will crack on you.
- If you’re making these for meal prep, keep the filling and toppings separate until you’re ready to assemble and eat to avoid a soggy situation.
- Get the kids involved! Let them build their own burritos. It’s a surefire way to make dinner fun.
- For a truly tight roll, fold the sides in first, then roll from the bottom up, keeping everything nice and snug.
Variations & Substitutions
No black beans? No problem. Pinto beans, kidney beans, or even mashed chickpeas work beautifully. If you want to spice things up, add a pinch of cayenne or a diced jalapeño to the skillet. Honestly, if you’re not a fan of spice, just leave the chili powder out altogether—the salsa will still provide plenty of flavor. For a gluten-free version, simply use your favorite gluten-free tortillas or even large lettuce leaves for a refreshing, low-carb wrap.
Storage & Reheating
You can store any leftover filling separately from the tortillas and toppings in an airtight container in the fridge for up to 4 days. It reheats beautifully in the microwave or in a skillet over medium heat. I don’t recommend assembling the burritos ahead of time unless you plan to freeze them. To freeze, wrap each assembled burrito tightly in parchment paper and then foil. They’ll keep for up to 3 months. Reheat straight from the freezer in the oven at 350°F for about 25-30 minutes, or until hot all the way through.
Frequently Asked Questions
Can I make these oil-free? Absolutely! This recipe is naturally oil-free as written. Just use a splash of water or vegetable broth if you feel like you need some liquid in the skillet when heating the bean mixture.What are some other high-protein vegan recipes easy enough for beginners? This burrito is a fantastic start! Lentil soup, tofu scrambles, and chickpea salad sandwiches are all simple, protein-packed meals perfect for beginners exploring plant based vegan recipes.Are these considered WFPB meals? Yes, if you use whole-food, plant-based tortillas (like ones made with just whole wheat flour and water) and ensure your salsa has no added oil or sugar, this recipe fits perfectly into a WFPB lifestyle.What’s the best way to keep my vegan burritos from getting soggy? The key is to let your cooked filling cool slightly before assembling and to avoid adding wet toppings like fresh salsa until you’re ready to eat. Storing components separately is your best defense.
Print
10-Minute Vegan Burrito Wraps: An Easy & Healthy Family Meal
- Total Time: 10 minutes
- Yield: 4 burritos 1x
- Diet: Vegan
Description
These 10-Minute Vegan Burrito Wraps are a delicious, plant-based meal you can whip up in no time! Filled with warm black beans, sweet corn, smoky spices, and fresh toppings, they’re perfect for busy weeknights or easy lunches.
Ingredients
1 (15 oz) can black beans, drained and rinsed
1 (15 oz) can corn, drained
1/2 cup salsa (your favorite kind)
1 teaspoon ground cumin
1/2 teaspoon chili powder
4 large flour tortillas
1 avocado, sliced
1 cup shredded lettuce
1/4 cup fresh cilantro, chopped
Instructions
1. In a large skillet over medium heat, add black beans, corn, salsa, cumin, and chili powder. Stir and cook for 3–5 minutes until heated through.
2. Warm tortillas in a dry skillet for 30 seconds per side, or in the microwave wrapped in a damp paper towel until pliable.
3. Spoon a generous amount of the warm bean-corn mixture onto the center of each tortilla.
4. Top with sliced avocado, shredded lettuce, and chopped cilantro.
5. Fold in the sides, then roll tightly from the bottom to form burritos.
6. Slice in half and serve immediately. Enjoy!
Notes
Customize with extra toppings like vegan cheese, hot sauce, or diced tomatoes.
For gluten-free, use certified GF tortillas.
Leftover filling can be stored in the fridge for up to 3 days and reheated for another quick meal.
- Prep Time: 5 minutes
- Cook Time: 5 minutes
- Category: Lunch
- Method: Stovetop
- Cuisine: Mexican-Inspired
Nutrition
- Serving Size: 1 burrito
- Calories: 310
- Sugar: 4g
- Sodium: 420mg
- Fat: 11g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 9g
- Protein: 10g
- Cholesterol: 0mg
