Description
Quick and flavorful vegan burrito wraps packed with black beans, avocado, and fresh veggies, perfect for busy weeknights or light lunches.
Ingredients
Scale
- 1 (15-ounce) can of black beans, rinsed and drained
- 1 large ripe avocado
- ½ cup of frozen or canned corn, thawed and drained
- ¼ cup of finely chopped red onion
- ¼ cup of fresh cilantro, chopped
- 1 tablespoon of lime juice
- ½ teaspoon of cumin powder
- ¼ teaspoon of chili powder
- Salt and black pepper, to taste
- 4 large (10-inch) flour tortillas (whole wheat or gluten-free are great substitutes)
Instructions
- In a medium bowl, mash the avocado with a fork until desired consistency is reached, then mix in the lime juice.
- Add the rinsed black beans, corn, chopped red onion, and cilantro.
- Dust the mixture with cumin powder, chili powder, salt, and black pepper, adjusting salt to taste.
- Gently fold everything together with a spatula without over-mixing.
- If desired, warm the tortillas in a skillet for 15-20 seconds per side or microwave wrapped in a damp paper towel for 30-45 seconds.
- Lay one tortilla flat, spoon about a quarter of the filling into the center, shape it into a log, fold the short sides over, and roll it away from you until sealed. Repeat for all tortillas.
- Enjoy your burritos immediately, or slice for presentation.
Notes
These wraps can be served with salsa, guacamole, or a refreshing salad. They refrigerate well for up to 3 days or freeze for longer storage.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Main Course
- Method: No-Cook
- Cuisine: Mexican
Nutrition
- Serving Size: 1 wrap
- Calories: 350
- Sugar: 2g
- Sodium: 400mg
- Fat: 15g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 10g
- Protein: 15g
- Cholesterol: 0mg
Keywords: vegan, burrito, quick meal, healthy lunch, easy recipe