I still remember the first time I whipped up these Vegan Burrito Wraps. I was on a typical midweek night, craving something filling but light enough to keep me energized for the rest of the week. I’d been browsing for plant-based options that didn’t involve a million steps or fancy ingredients. When I found this recipe, it felt like a little kitchen win—a delicious, colorful wrap that hit all the comfort-food notes without any fuss. From that moment on, these Vegan Burrito Wraps became a staple in my food rotation. It’s the kind of meal that brings a smile every time I make it, whether it’s a solo dinner or a shared plate with friends.
What I love most about Vegan Burrito Wraps is how approachable they are. The flavors are vibrant but not intimidating—spiced beans, fluffy rice, fresh veggies—they come together in this easy dance of taste and texture. Plus, knowing I’m serving a healthy vegan wrap keeps the feel-good vibes flowing. These aren’t just any wraps; they’re plant-based burrito wraps that strike the perfect balance between hearty and healthy. Having a go-to easy vegan burrito recipe like this means no more “what’s for dinner” stress, which honestly feels like a game changer.
If you’re a fan of vegan Mexican wraps or just looking to add some easy, healthy vegan wraps to your meal lineup, you absolutely have to try this recipe. It’s friendly for your time, your wallet, and your taste buds—exactly the kind of food that gets me excited to be in the kitchen. So, friends, get ready to make Vegan Burrito Wraps your new favorite—it’s a delight you won’t regret! Plus, if you’re curious for more ideas, definitely check out vegan burrito recipes like the ones over at Jessica in the Kitchen. They’re fantastic, too!
What You’ll Need:
This Vegan Burrito Wraps keeps the ingredient list totally approachable—because good food shouldn’t be complicated. Here’s what you’ll grab for your plant-based burrito wraps:
- 6 large flour tortillas (regular or whole wheat; out of flour tortillas? Corn tortillas work great for a twist!)
- 1 can (15 oz) black beans, drained and rinsed (budget-friendly and packed with protein)
- 1 cup cooked brown rice (or any cooked grain you like—quinoa is fab for vegan Mexican wraps)
- 1 cup corn kernels, fresh or frozen (no corn? Swap in diced bell peppers for sweetness and crunch)
- 1 small red onion, finely chopped
- 1 clove garlic, minced
- 1 tsp cumin (you can find this in any grocery store spice aisle)
- 1 tsp smoked paprika (adds a nice depth of flavor)
- Salt and pepper to taste
- 1 avocado, sliced (I always add a little extra avocado because it’s creamy magic in Vegan Burrito Wraps)
- Handful of chopped cilantro (totally optional but a game-changer)
- 2 tbsp olive oil
- Salsa for serving (I keep a jar of mild salsa on hand for these easy vegan burrito recipes)
This Vegan Burrito Wraps recipe is kind to your wallet because the bulk of ingredients are staples you probably already have. Plus, you can prep most of it ahead to save time on busier days.
Quick prep tip: While you cook the rice, start sautéing your onion and garlic to get everything moving at once—multitasking kitchen style. Got leftovers? Just wrap them tightly and store in the fridge for up to 2 days. Reheat gently, and they’re perfect for next-day lunches.
Let’s Cook This Together:
Ready to dive into these Vegan Burrito Wraps? Start to finish, this recipe comes together in about 30 minutes, making it perfect for a quick weeknight dinner or a casual weekend feast.
- Heat olive oil in a large skillet over medium heat. Add the chopped red onion and garlic, sautéing until they soften and start to caramelize. Your kitchen is about to smell incredible when this vegan Mexican wraps base starts cooking!
- Add your drained black beans, corn kernels, cumin, smoked paprika, salt, and pepper to the skillet. Stir everything well and cook for about 5-7 minutes until the mixture is heated through and fragrant.
- While that’s happening, get your tortillas warmed up. I like to heat them in a dry pan over low heat or wrap them in foil and pop them in a warm oven for a few minutes.
- Now, assemble your Vegan Burrito Wraps! Lay a warm tortilla flat, spoon a good amount of the bean and corn filling onto the center, add a scoop of cooked brown rice, a few slices of creamy avocado, and a sprinkle of fresh cilantro.
- Fold your burrito wraps by first folding in the sides, then rolling tightly from the bottom. This is the step where I learned to be patient with my Vegan Burrito Wraps—it makes all the difference in keeping them together without tearing.
- If you want them crispy, pop the wrapped burritos into the skillet seam side down for a couple of minutes to seal the deal.
Pro tip: If your Vegan Burrito Wraps look a little overstuffed or tricky to roll, don’t stress. Just fold what you can and savor every bite—the flavor is the star here, not the shape!
While your Vegan Burrito Wraps is doing its thing, pour yourself something to drink and relax. These easy vegan burrito recipes are designed to bring joy to your kitchen, so enjoy the process as much as the meal.
Oh, and if you’re curious about how chicken avocado ranch burritos taste by comparison, check out my other fave wrap recipe for a non-vegan twist that friends adore.
How to Serve & Savor It:
This Vegan Burrito Wraps truly shines when you serve it with fresh sides like a crisp salad or simple guacamole and tortilla chips. The creamy avocado in the wraps pairs beautifully with crisp, light flavors outside the tortilla.
I love to serve these vegan Mexican wraps on lazy weekends or casual gatherings—they’re crowd-pleasers that everyone swears were way more complicated than they really are.
For presentation, slice your burrito wrap in half on a diagonal. Not only does it look inviting, but it also lets that beautiful filling peek out—always a hit with friends.
Got leftovers? No problem. You can jazz up your next meal with a burrito bowl makeover: layer the leftover filling over fresh greens, add your favorite salsa, and finish with a sprinkle of fresh lime juice.
Seasonal twist: I’ve tried adding roasted sweet potatoes in the fall for an earthier vibe, and it worked like a charm.
If you want to explore more crowd-pleasing vegan wraps, the Vegan Burrito Recipe from Love and Lemons offers some fantastic ideas worth checking out.
Your Questions, Answered:
Can I prep parts of this Vegan Burrito Wraps ahead?
Absolutely! You can cook the rice and prep your bean mixture a day ahead. Keep components separate in airtight containers, then build and warm the wraps just before eating.
What’s a good swap for black beans in this Vegan Burrito Wraps?
Pinto beans work beautifully, or try chickpeas for a slightly different texture. I’ve also subbed lentils when I was in a pinch.
How can I make this Vegan Burrito Wraps for more or fewer people?
Just adjust the quantities of fillings and tortillas as needed. This recipe scales up super easily—doubled ingredients still cook quickly.
Do I need to use flour tortillas for plant-based burrito wraps?
Not at all! Corn tortillas or even large leafy greens like collard greens can serve as wraps if you want to mix it up or keep it gluten-free.
Is this a healthy vegan wrap?
Yes! Packed with protein from beans and fiber from veggies and whole grains, it’s a solid choice if you’re after healthy vegan wraps that don’t skimp on flavor.
Can I freeze Vegan Burrito Wraps?
I’ve tried freezing the filling but not the assembled wraps. Freezing the filling in portions works great; just thaw and reheat when ready for a quick meal.
Where can I find vegan-friendly salsa?
Most grocery stores have a great selection. For something fresh, try making your own with diced tomatoes, lime juice, cilantro, and a pinch of salt.
If you’re looking to compare more vegan options like these wraps, The Cheeky Chickpea’s vegan burrito recipe is another everyday awesome food idea that fits the bill.
Final Foodie Thoughts:
These Vegan Burrito Wraps hold a cozy spot in my heart because they’re the kind of meal that feels thoughtful without being fussy. It’s my go-to when I want flavorful, satisfying food that doesn’t weigh me down. Plus, there’s so much room to customize with my top Vegan Burrito Wraps tips:
- Don’t skip the avocado—it adds the perfect creamy counterpoint.
- Warm your tortillas well for easier rolling and better texture.
- Feel free to swap in your favorite beans or grains to keep things fresh.
The variations I love: adding roasted sweet potatoes for a fall vibe, mixing in some sautéed mushrooms for extra umami, or using quinoa instead of rice for a protein-packed punch.
The version I get requested most? The classic black bean and corn with cilantro and fresh salsa—it’s just that good.
Friends, these Vegan Burrito Wraps are yours to make your own. Try the recipe, play with the fillings, and find that perfect flavor combo you’ll keep sharing. I hope you love making and eating these as much as I do! If you want more wrap goodness, don’t miss my beloved Air Fryer Chicken Mozzarella Wraps for a tasty non-vegan treat.
Happy cooking and even happier eating!
Vegan Burrito Wraps
These Vegan Burrito Wraps are a flavorful, wholesome meal packed with fresh veggies, beans, and spices, perfect for a satisfying plant-based lunch or dinner.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 25 minutes
- Yield: 4 servings
- Category: Dinner
- Method: Skillet
- Cuisine: Mexican
Ingredients
- 4 large whole wheat tortillas
- 1 cup cooked black beans
- 1 cup cooked brown rice
- 1/2 cup corn kernels
- 1 small red bell pepper, diced
- 1/2 cup diced tomatoes
- 1/4 cup diced red onion
- 1 avocado, sliced
- 1/4 cup fresh cilantro, chopped
- 2 tbsp lime juice
- 1 tsp ground cumin
- 1 tsp smoked paprika
- Salt and pepper to taste
- Optional: hot sauce or salsa for serving
Instructions
- In a large bowl, combine black beans, brown rice, corn, diced bell pepper, tomatoes, red onion, cumin, smoked paprika, lime juice, salt, and pepper. Mix well.
- Warm the tortillas in a dry skillet over medium heat for about 20 seconds on each side until pliable.
- Lay each tortilla flat and spoon the filling mixture evenly onto the center.
- Add sliced avocado and sprinkle chopped cilantro over the filling.
- Fold the sides of the tortilla over the filling, then roll it up tightly from the bottom to form a wrap.
- Serve immediately with optional hot sauce or salsa on the side.
Notes
For an extra protein boost, add some cooked quinoa or tofu crumbles to the filling mixture.