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Creamy avocado meets hearty black beans and bursts of sweet corn in these vegan burrito wraps made for quick lunches and casual dinners. The flavors are bright and fresh while still filling enough to satisfy, and you can easily whip these up using just about everything found in your fridge and pantry.
I first threw these together on a busy afternoon when I was low on time and high on hunger. The whole family ended up asking for seconds the next day which is a rare feat in my house.
Ingredients
- Black beans: Choose a can with minimal added sodium for creamy texture and plenty of plant-based protein
- Avocado: Go for a ripe avocado with slightly soft flesh for easy mashing and the best creamy bite
- Corn: Use sweet corn either canned or frozen for bursts of flavor and color
- Red onion: Adds bite and crunch try to find one that is firm and brightly colored
- Fresh cilantro: For an herby kick and fresh lift look for vibrant leaves and tender stems
- Lime juice: Brightens all the flavors use freshly squeezed if possible
- Cumin powder: Gives warm earthiness aim for a fresh fragrant batch
- Chili powder: For background heat choose one that is deep in color
- Salt and black pepper: Use to bring out all the other flavors sea salt is especially good
- Flour tortillas: Look for large and soft tortillas which roll up without cracking
Instructions
- Mash the Avocado:
- Place your peeled and pitted avocado in a medium-sized bowl. Mash thoroughly with a fork until creamy but still slightly chunky for texture.
- Season and Mix:
- Pour lime juice over the mashed avocado to keep it bright and add flavor. Toss in the black beans, corn, finely chopped red onion, and chopped cilantro. Sprinkle the cumin powder, chili powder, salt, and pepper. Fold everything together gently using a spatula so that each bite has a bit of every ingredient but the black beans remain mostly whole.
- Warm the Tortillas:
- Place each tortilla directly onto a dry skillet set to medium heat and warm for about fifteen to twenty seconds per side. You want the tortillas soft and flexible but not crispy. Alternatively stack them and microwave wrapped in a damp paper towel for about thirty to forty five seconds.
- Fill and Shape:
- Lay out a warm tortilla on a flat surface. Spoon about a quarter of the filling down the center shaping it into a log so there is space at the top and bottom. Carefully fold the two short sides of the tortilla in over the filling.
- Roll It Tight:
- Take the edge closest to you and fold it up over the filling. Roll away from you keeping the shape snug until the burrito is completely closed. Be firm but gentle to keep the fillings inside.
- Slice and Serve:
- If you want a nice presentation slice each burrito in half diagonally. Serve right away for best texture.
Avocado is my favorite part of these wraps. Sometimes my son sneaks extra slices on top before we roll them up and we always end up laughing about his messy hands and green-tinted smiles.
Storage Tips
Store leftovers wrapped snugly in foil or reusable wraps in the refrigerator for up to two days. To refresh simply warm the wrap in a skillet or toaster oven until just heated through. If you want to pack them for lunch keep the filling and tortillas separate and assemble right before eating so the wrap stays fresh.
Ingredient Substitutions
Try white beans for a slightly creamier texture if you do not have black beans. Swap out the corn for diced bell pepper or even a bit of shredded carrot for crunch and color. For gluten free wraps use a sturdy gluten free tortilla or even large collard green leaves.
Serving Suggestions
Pile the burrito wraps high with a fresh green salad and a squeeze of extra lime for a lighter meal. For a heartier night serve with roasted potatoes or a warm cup of veggie soup. They also pair well with a tangy salsa or a spoonful of vegan sour cream.
Cultural and Historical Context
Burritos have roots in Mexican cuisine but over time have become beloved across the globe especially filled with plant-based ingredients. This version brings together classic flavors with a modern vegan twist making them accessible and fun for everyone at the table.
Seasonal Adaptations
In summer swap corn for fresh cherry tomatoes or diced zucchini. During fall add a teaspoon of smoked paprika for earthy warmth. Spring is a great season for adding extra fresh chopped herbs like chives or parsley.
Success Stories
My neighbor asked for this recipe after tasting it at a block party and now we compare notes on new fillings and favorite seasonings. Little moments like that remind me how food brings people together in the simplest ways.
Freezer Meal Conversion
You can freeze these burrito wraps if you skip the avocado mashing step so the filling does not get watery when thawed. Instead add fresh avocado just before serving. Freeze rolled burritos tightly in foil and then reheat straight from frozen in a toaster oven or skillet for busy days.
These vegan burrito wraps combine freshness and convenience for any occasion. Make a batch today and enjoy delicious flavors in every bite.
Recipe FAQs
- → How can I keep the avocado from browning?
Mixing avocado with lime juice helps slow browning. Assemble wraps just before serving for best color.
- → Are these wraps suitable for meal prep?
Yes, prepare the filling ahead and store separately. Fill tortillas just before eating to prevent sogginess.
- → Can I add other vegetables?
Absolutely! Diced bell pepper, shredded lettuce, or tomatoes work well for added crunch and flavor.
- → Is it possible to use whole wheat or gluten-free tortillas?
Yes, substitute any large tortilla of your choice to accommodate dietary needs or preference.
- → Should I serve these wraps hot or cold?
They're tasty both warm and at room temperature. Warming tortillas enhances their texture.