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10-Minute Vegan Burrito Wraps Recipe

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3.8 from 38 reviews

These 10-Minute Vegan Burrito Wraps are a quick and flavorful meal featuring seasoned black beans, sautéed red bell peppers, and a variety of fresh, vibrant toppings wrapped in warm flour tortillas. Perfect for a nutritious lunch or dinner, these burritos combine plant-based protein and fresh vegetables with zesty homemade or store-bought salsa for an easy and satisfying vegan dish.

Ingredients

For the Beans:

  • 1½ cups cooked black beans, drained and rinsed
  • 1 tablespoon fresh lime juice
  • 2 teaspoons Taco Seasoning
  • 1 teaspoon extra-virgin olive oil
  • ¼ teaspoon sea salt

For the Peppers:

  • 2 teaspoons extra-virgin olive oil
  • 2 red bell peppers, stemmed, seeded, and sliced into thin strips
  • Sea salt and freshly ground black pepper, to taste

For the Burritos:

  • 6 large flour tortillas
  • Spinach or lettuce, to taste
  • Spanish Rice or Cilantro Lime Rice, as desired
  • Guacamole, for serving
  • Pickled Red Onions, for serving
  • Fresh cilantro leaves, for garnish
  • Jalapeño peppers, thinly sliced, for topping
  • Homemade Salsa, Tomatillo Salsa, or Corn Salsa, for serving

Instructions

  1. Prepare the Beans: In a medium bowl, combine the cooked black beans with fresh lime juice, taco seasoning, olive oil, and sea salt. Mix well to evenly coat the beans with the flavors. Set aside to let the flavors meld.
  2. Sauté the Peppers: Heat 2 teaspoons of extra-virgin olive oil over medium heat in a skillet. Add the sliced red bell peppers, season with sea salt and freshly ground black pepper, and cook until they are tender and slightly caramelized, about 5 minutes. Remove from heat.
  3. Warm the Tortillas: Gently warm the flour tortillas in a dry pan over medium heat or wrap them in a clean kitchen towel and heat in the microwave for about 20-30 seconds to make them pliable.
  4. Assemble the Burritos: Lay a warm tortilla flat and layer with a handful of spinach or lettuce, a scoop of the seasoned black beans, sautéed red peppers, and your choice of Spanish Rice or Cilantro Lime Rice. Add guacamole, pickled red onions, fresh cilantro leaves, and thinly sliced jalapeño peppers on top.
  5. Add Salsa and Wrap: Spoon your favorite salsa—whether homemade, tomatillo, or corn salsa—over the ingredients, then fold the sides of the tortilla in and roll up tightly to form a burrito.
  6. Serve: Serve the burrito wraps immediately while warm with additional salsa or guacamole on the side if desired.

Notes

  • To make this recipe gluten-free, substitute the flour tortillas with gluten-free tortillas or large lettuce leaves.
  • Feel free to customize the fillings with other vegetables or plant-based proteins like tofu or tempeh.
  • For a spicier kick, increase the number of jalapeño peppers or add hot sauce to the salsa.
  • The beans can be prepared ahead of time and stored in the refrigerator for up to 3 days.
  • Use fresh lime juice for the best flavor – bottled lime juice may alter the taste.

Find it online: https://justsosavory.com/10-minute-vegan-burrito-wraps-recipe/