10-Minute Vegan Burrito Wraps
This 10-minute vegan burrito wrap recipe is a game-changer for busy days when you need something quick, nourishing, and satisfying.
Ingredients
- 4 large whole-grain tortillas or wraps
- 1 cup cooked black beans drained and rinsed
- 1 cup cooked brown rice or quinoa leftovers work great
- 1 cup fresh spinach or mixed greens packed with nutrients
- 1 medium avocado sliced or mashed
- 1/2 cup salsa mild, medium, or spicy, depending on your preference
- 1/4 cup dairy-free sour cream or plain vegan yogurt optional, for creaminess
- 1/2 cup corn kernels fresh, canned, or thawed frozen
- 1/4 cup chopped fresh cilantro optional, for garnish
- 1/2 teaspoon ground cumin optional, for extra flavor
Instructions
Prep Your Ingredients
- Gather all your ingredients and prepare them for assembly. Rinse and drain the beans, chop the cilantro, and slice or mash the avocado. If you’re using leftover rice or quinoa, warm it slightly for a comforting touch.
Lay Out Your Tortillas
- Place each tortilla flat on a clean surface. To make wrapping easier, work with one tortilla at a time.
Layer the Fillings
- Spread about 1/4 cup of black beans and 1/4 cup of rice or quinoa in the center of each tortilla.
- Add a handful of spinach or greens, a few slices of avocado, a spoonful of salsa, and a dollop of vegan sour cream or yogurt, if using. Sprinkle with corn, cilantro, and a pinch of ground cumin for extra flavor.
Wrap It Up
- Fold in the sides of the tortilla, then roll it tightly into a burrito shape. Repeat with the remaining tortillas and fillings.
Serve and Enjoy
- Slice the wraps in half if desired, and serve immediately. Pair them with extra salsa, guacamole, or a side salad for a complete meal.
Notes
Calories: 350
Protein: 10g
Fat: 10g
Carbohydrates: 50g
Fiber: 12g