10-Minute Vegan Burrito Wraps
The secret to a quick vegan burrito is having your base ingredients ready to go. I'm talking canned black beans, pre-cooked rice (or those 90-second pouches—no shame), and fresh or frozen veggies.
Ingredients
- 4 large flour tortillas (10-inch)
- 1 can (15 oz) black beans, drained and rinsed
- 2 cups cooked rice (white, brown, or cilantro-lime)
- 1 cup corn kernels (fresh, frozen, or canned)
- 1 bell pepper, diced
- 1 small red onion, diced
- 2 cloves garlic, minced
- 1 Homemade Burrito Spice Mix
- 1 ripe avocado
- ½ ½ cup salsa or pico de gallo
- Fresh toppings mix
- 1 tablespoon olive oil for sautéing
Instructions
- Step 1: Heat olive oil in a large pan over medium heat. Toss in your diced onion and bell pepper. Sauté for about 3-4 minutes until they start softening up. Add the garlic and cook for another minute until fragrant.
- Step 2: Add your black beans and corn to the pan. Sprinkle in the cumin, chili powder, smoked paprika, salt, and pepper. Stir everything together and let it cook for 2-3 minutes. Taste and adjust seasoning—this is where flavor happens.
- Step 3: While your filling warms up, heat your tortillas one at a time in a dry pan for about 20-30 seconds per side, or microwave them wrapped in a damp paper towel for 30 seconds. This makes them pliable for rolling.
- Step 4: Time to assemble your quick vegan burrito! Lay a warm tortilla flat. Add a generous scoop of rice down the center, leaving space on the sides. Top with your seasoned bean-veggie mixture.
- Step 5: Add your toppings—avocado slices, shredded lettuce, salsa, cilantro, and a squeeze of lime juice. Don't go overboard or you'll have a burrito explosion situation.
- Step 6: Fold the sides in first, then roll from the bottom up, tucking as you go. Keep it tight! Place seam-side down on your plate.
- Step 7: If you want a crispy exterior, heat your assembled burrito in a pan seam-side down for 1-2 minutes until golden and toasty. Totally optional but absolutely delicious.