Name: 10-Minute Vegan Burrito Wraps
Prep time: 10 min
Cook time: 5 min
Total time: 15 min
Yield: 4 servings
Cuisine: Mexican
Ingredients: 4 large whole-wheat tortillas; 1 can (15 oz) black beans, drained and rinsed; 1 cup cooked brown rice (or quick-cook rice); 1 cup shredded romaine lettuce; 1 cup pico de gallo or diced tomatoes and onion; 1 ripe avocado, sliced; 2 tablespoons lime juice; 2 tablespoons chopped fresh cilantro; 2 tablespoons vegan sour cream or plain dairy-free yogurt (optional); 1 teaspoon ground cumin; Salt and black pepper to taste; Optional: hot sauce or sliced jalapeño to taste

If you popped by my kitchen around 7 pm on a Tuesday, you’d probably catch me rolling these quick burrito wraps with a wooden spoon in one hand and a podcast I forgot to pause buzzing in the background. I made these the first time after a long day when I swore I’d just eat cereal for dinner, and honestly, they tasted like a small victory. Maybe it was the lime. Maybe it was pure relief. Anyway, this is my go to ten minute vegan burrito situation, friendly enough for picky folks and forgiving enough for distracted cooks like me. Also, I once dropped a whole avocado on the floor during this and still had dinner on the table in time. So there’s that.

Why I keep making these on busy nights

I make this when the day gets away from me and I still want something warm and a little cozy. My family goes a bit wild for these because everyone gets to build their own, which magically means fewer complaints. If I’ve got leftover rice, amazing. If not, I use canned beans and call it a night. The only part that used to trip me up was the rolling, which annoyed me for ages, but actually, I find it works better if you warm the tortilla properly first. Also, if you’re thinking, do I need fancy spices, the answer is no, friend. A pinch of cumin and chili powder and it tastes like you tried. And yes, I’ve done these at midnight post movie, no judgement.

What you need in the bowl

4 large flour tortillas, or whole wheat wraps. If you’re gluten free, grab big corn tortillas or your favorite GF brand. My grandmother always insisted on a certain brand, but honestly any version works fine.
1 can black beans, drained and rinsed. I sometimes use pinto beans when I’m in a hurry.
1 cup cooked rice, or leftover quinoa if that’s what’s in the fridge. Frozen microwave rice saves the day a lot.
1 cup corn kernels, thawed if frozen. Canned is fine too.
1 red bell pepper, diced small. Yellow works, green is a bit grassy but still good.
1 small red onion, finely chopped, or 3 green onions sliced thin.
1 ripe avocado, sliced, or a quick mash with lime and salt.
A handful of shredded lettuce or baby spinach.
1 to 2 tablespoons salsa or hot sauce. I tend to think a smoky salsa makes this sing.
1 teaspoon ground cumin and 1 teaspoon chili powder, or 2 teaspoons taco seasoning if that’s easier.
1 tablespoon lime juice, plus extra wedges for serving.
Fresh cilantro, a small handful, chopped. If you hate cilantro, skip it, no biggie.
Vegan cheese, a small handful, optional. Sometimes I skip the cheese and add extra avocado.
1 teaspoon olive oil or any neutral oil for the pan.

How I throw it together in about ten

Heat the beans. In a small skillet over medium heat, add the oil and beans. Sprinkle in the cumin and chili powder with a pinch of salt. Stir for 2 to 3 minutes until warm and fragrant. This is where I usually sneak a taste. If it’s dry, splash in a tablespoon of water.
Warm the rice. If you’ve got leftover rice, microwave it with a damp paper towel for 30 to 40 seconds until fluffy. No rice? Honestly, skip it and add a bit more beans and corn.
Prep the quick bits. While the beans warm, chop the pepper and onion, slice the avocado, and roughly shred the lettuce. Squeeze the lime over the avocado to keep it happy.
Warm the tortillas. Heat a dry skillet over medium and warm each tortilla for 15 to 20 seconds per side until pliable. Don’t worry if it looks a bit weird at this stage, it always does. Or, you can microwave them between damp paper towels for 20 seconds; it works great when you’re in a rush.
Build the burrito wraps. Lay down a warm tortilla. Add rice, a spoon of beans, corn, pepper, onion, a few avocado slices, lettuce, a sprinkle of vegan cheese if using, then a small spoon of salsa. Try to keep the filling in a line, not piled to the edges. Fold the sides in, then roll from the bottom up, snug but not so tight it tears.
Toast it, optional but lovely. Place the wrap seam side down in the skillet for 30 to 60 seconds to seal. Flip and toast the other side. Its done when the tortilla is just golden. Take the pan form the heat and repeat with the rest.

Little detour while the last one toasts. I once tried to fold these while helping with math homework and the burrito was better at geometry than me. All that to say, if yours looks funny, you’re doing great. It will still taste smashing.

Little notes from my messy counter

Salt your beans while they warm, not at the end. The spices bloom better and it tastes more rounded.
If your salsa is watery, use less and add more at the table. Soggy wraps are a sad time.
Warm tortillas are non negotiable for tidy rolling, but on second thought, if you’re starving, just go for it and accept a bit of spillage.
Lime juice lifts everything. If you only have lemon, it’s fine, just a different vibe.
Quinoa can be a little crumbly here. Mix a teaspoon of salsa into it first and it sticks together better.

Variations I’ve tried

Breakfast wrap: crumbled tofu with a pinch of turmeric and black salt for eggy vibes, plus beans and salsa. Very weekend friendly.
BBQ chickpea version: warm chickpeas with a spoon of barbecue sauce and cumin. Add crunchy slaw instead of lettuce. Big flavor.
Sweet potato and black bean: microwave a small sweet potato until tender, mash with lime and chili powder, then build as usual. Not quite ten minutes unless the potato is pre cooked, but worth it.
Didn’t love: zucchini ribbons. Looked pretty, went watery fast. Would not repeat for wraps, maybe for a bowl though.

About the gear

A nonstick skillet makes warming and toasting the wraps easy. A silicone spatula helps you nudge the seam closed. If you have a panini press, it gives a lovely seal. No skillet today? Microwave the tortilla and wrap it up, then give it a quick kiss in a hot dry pan when you can. I once used a clean cast iron lid as a press, worked a treat.

Stashing leftovers

Wrap individually in foil or reusable wraps and keep in the fridge up to 3 days. Reheat on a skillet a couple minutes or in the microwave for 45 seconds, then skillet for crisp edges. They also hold up for lunch boxes if you tuck the salsa on the side. Though honestly, in my house it never lasts more than a day.

How we like to serve

We do a little DIY station on the table with lime wedges, extra salsa, and a tiny bowl of crunchy corn chips for scooping whatever falls out. On Fridays, I add a cheeky drizzle of hot sauce and we call it Burrito Night like it’s a proper holiday.

Pro tips I learned the not fun way

I once tried rushing the tortilla warming and regretted it because everything tore. Warm them till flexible.
Overfilling looks generous, but it bursts open. Small line of filling, then roll snugly.
Salsa soup inside the wrap is chaos. Drain watery salsa or use less inside, more on top.
Forgot the lime once and it tasted flat. A quick squeeze at the end brings it back to life.

FAQ from my inbox

Can I make these gluten free
Yes. Use large corn tortillas or your favorite gluten free wraps. Warm them gently so they do not crack. A damp towel helps.

Do I have to use rice
Nope. Skip it and add extra beans and corn, or use quinoa. I’ve even thrown in leftover roasted potatoes and it was fab.

Can I freeze the wraps
Kind of. Freeze without lettuce and avocado, tightly wrapped. Reheat in a skillet till hot. Add fresh greens and avocado after. For best texture I prefer them fresh.

What about protein
Between the beans and a sprinkle of hemp seeds or vegan cheese, you’re set. If you want more, add smoky tofu or tempeh crumbles.

How do I stop the wrap from getting soggy
Pat the beans dry after rinsing, use thicker salsa, and toast the wrap briefly to seal. Little things, big difference.

Can I make my own tortillas
Absolutely. When I have time, I love these easy vegan flour tortillas from Minimalist Baker. For beans from scratch, this guide by Serious Eats is gold. And if you want a quick DIY spice blend, here is a handy taco seasoning recipe.

If you made it this far, you deserve a cuppa. And hey, if your 10 minute vegan burrito wraps look a little wonky, they’ll still taste great. That’s the charm.

10-Minute Vegan Burrito Wraps