Description
Quick and healthy vegan burrito wraps filled with black beans, avocado, corn, and fresh herbs. Ready in 10 minutes with no cooking required, they’re perfect for busy weeknights or on-the-go meals.
Ingredients
1 (15-ounce) can black beans, rinsed and drained
1 large ripe avocado
½ cup frozen or canned corn, thawed or drained
¼ cup finely chopped red onion
¼ cup fresh cilantro, chopped
1 tbsp lime juice, freshly squeezed
½ tsp cumin powder
¼ tsp chili powder (adjust to taste)
Salt and black pepper to taste
4 large (10-inch) flour tortillas (use whole wheat or gluten-free if preferred)
Instructions
- In a medium bowl, mash the avocado with lime juice until smooth or slightly chunky, depending on your preference.
- Add black beans, corn, red onion, and cilantro to the bowl.
- Sprinkle in cumin, chili powder, salt, and black pepper. Stir gently to combine, keeping some texture from the beans and corn.
- Taste and adjust seasoning with more lime, chili, or salt if needed.
- Warm tortillas in a skillet or microwave for flexibility.
- Spoon one-quarter of the filling into the center of each tortilla, leaving space at the edges.
- Fold in the short sides, then roll up tightly from the bottom until sealed.
- Serve immediately, whole or sliced in half for presentation.
Notes
- Add rice or quinoa for extra bulk.
- Mix in diced tomatoes or bell peppers for freshness.
- Swap black beans for pinto beans or chickpeas.
- Spice it up with jalapeños or hot sauce.
- Spread hummus or vegan sour cream for extra creaminess.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Main Dish
- Method: No-Cook
- Cuisine: Southwestern, Mexican-Inspired
Nutrition
- Serving Size: 1 burrito
- Calories: 320 kcal
- Sugar: 3 g
- Sodium: 450 mg
- Fat: 11 g
- Saturated Fat: 2 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 48 g
- Fiber: 9 g
- Protein: 10 g
- Cholesterol: 0 mg
