It is 6pm. You are tired. Dinner needs to happen fast.
These vegan burrito wraps are your secret weapon for busy summer evenings. You get a satisfying, plant-based meal without turning on the hot oven. They are fresh, filling, and ready in under ten minutes.
Why This Recipe Is a Winner
This recipe is a lifesaver for your busiest days. You get high-protein goodness from the black beans and rice. It uses simple pantry staples you likely have right now.
The combination of warm beans and cool avocado is so satisfying. It is perfect for a healthy reset after a long weekend. Your family will love how fresh and creamy every bite feels.
Simple Method
This method is incredibly simple and stress-free. You just heat, layer, and roll. Even a total beginner can master these wraps on the first try.
Using precooked rice saves you so much time. The microwave does most of the work for you. You will have a restaurant-quality meal on the table in minutes.
Ingredients You’ll Need
These ingredients are mostly pantry staples that stay fresh for a long time.
- 2 large flour tortillas
- 1 cup canned black beans, rinsed and drained
- 1/2 cup precooked brown rice
- 1/2 cup frozen or canned corn kernels
- 1/2 teaspoon ground cumin
- 1/4 teaspoon garlic powder
- 1/2 avocado, sliced
- 1/4 cup chunky salsa
- 1/2 cup shredded romaine lettuce
- 1 tablespoon fresh cilantro, chopped
Step-by-Step
- In a small microwave-safe bowl, mix the black beans and corn.
- Add the cumin and garlic powder to the bean mixture.
- Heat on high for 60 to 90 seconds until hot.
- Warm the tortillas in a dry skillet or the microwave.
- Place tortillas flat and spread the rice in the center.
- Spoon the hot bean and corn mixture over the rice.
- Top with avocado, lettuce, salsa, and fresh cilantro.
- Fold the sides in and roll tightly from the bottom.
Best Ways to Enjoy It
Serve these wraps with a fresh lime wedge. The citrus makes the flavors pop beautifully. Add a side of crispy tortilla chips for a crunch.
These are perfect for on-the-go lunches during the work week. Pack them in your bag for a healthy mid-day boost. Sit outside in the sun and enjoy your fresh meal.
Keep It Fresh
Store your leftover filling in an airtight container. It stays fresh in the fridge for three days. Keep the tortillas separate until you are ready to eat.
Reheat the bean and rice mixture in the microwave. Add the fresh lettuce and avocado just before serving. This keeps the wrap from getting soggy or soft.
Tips for Best Results
- Warm your tortillas first so they do not crack.
- Rinse your black beans well to remove extra salt.
- Use ripe avocados for the best creamy texture.
- Do not overfill the center or it will be hard to roll.
- Add extra salsa if you like a little more heat.
- Drain your corn thoroughly to keep the wrap dry.
- Press the burrito seam-side down to keep it closed.
Ways to Switch It Up
- Add pickled onions for a bright and tangy crunch.
- Swap brown rice for quinoa for extra protein.
- Use roasted sweet potatoes for a fall-inspired twist.
- Stir in some vegan cheese for a gooey finish.
Common Questions
Can I freeze these burritos?
You can freeze the bean and rice filling easily. Do not freeze the lettuce or avocado as they get mushy. Thaw the filling before assembling your wrap.
What is the best way to warm tortillas?
A dry skillet over medium heat works perfectly. It only takes 30 seconds per side. This makes the tortilla flexible and much easier to roll.
I hope these quick wraps make your busy evenings much easier. They are so fresh and satisfying for the whole family. Enjoy your stress-free dinner tonight!
— Katie Wood
Ingredients
- 2 large flour tortillas
- 1 cup canned black beans, rinsed and drained
- 1/2 cup precooked brown rice
- 1/2 cup frozen or canned corn kernels
- 1/2 teaspoon ground cumin
- 1/4 teaspoon garlic powder
- 1/2 avocado , sliced
- 1/4 cup chunky salsa
- 1/2 cup shredded romaine lettuce
- 1 tablespoon fresh cilantro, chopped
Instructions
- In a small microwave-safe bowl, mix the black beans, corn, cumin, and garlic powder; heat on high for 60 to 90 seconds until hot.
- Warm the tortillas in a large dry skillet over medium heat for 30 seconds per side or microwave for 15 seconds to ensure flexibility.
- Place the tortillas on a flat surface and distribute the precooked rice evenly in the center of each.
- Spoon the seasoned bean and corn mixture over the rice layer.
- Top with avocado slices, shredded lettuce, salsa, and fresh cilantro.
- Fold the left and right sides of the tortilla toward the center, then roll tightly from the bottom upward to seal the burrito.
