Looking for a meal that is both hearty and healthy? These vegan burrito wraps are the answer. Packed with fluffy rice, spiced black beans, sautéed veggies, and creamy avocado, this plant-based burrito recipe is a crowd-pleaser that doesn’t skimp on flavor. The best part? It’s quick, easy, and completely customizable. Whether you’re a busy parent, a student on the go, or simply someone who craves a wholesome weeknight dinner, these vegan burrito wraps will hit the spot.
The beauty of vegan burrito wraps lies in their flexibility. You can prepare them in advance, swap ingredients to fit your taste, and even freeze them for later. They are naturally dairy-free, loaded with plant-based protein, and bursting with Mexican-inspired flavors that everyone will love.
In this post, I’ll walk you through everything you need to know to make perfect vegan burrito wraps at home—step-by-step instructions, storage options, fun variations, and helpful FAQs. So grab your tortillas, and let’s roll up some seriously delicious burritos!
Prep Time: 15 minutes | Cook Time: 20 minutes | Total Time: 35 minutes
Serving Size: 4 wraps
Difficulty: Easy
What Makes These Vegan Burrito Wraps Special?
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Quick and easy to make – You can have a full meal ready in under 40 minutes.
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Customizable fillings – Swap beans, grains, or veggies depending on what’s in your kitchen.
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Perfect for meal prep – These wraps hold up well in the fridge or freezer.
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Balanced and filling – Packed with plant-based protein, fiber, and healthy fats.
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Family-friendly – Even non-vegans will love these flavorful burritos.
Ingredient Notes
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Large flour tortillas – Soft, pliable wraps work best. Whole wheat or gluten-free tortillas are great alternatives.
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Black beans – The heart of the burrito. Pinto beans or chickpeas also work.
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Cooked rice – White or brown rice adds bulk and texture. Quinoa is a great substitute.
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Bell peppers and onions – Sautéed for sweetness and crunch. You can also use zucchini or mushrooms.
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Avocado – Adds creaminess (swap with guacamole or vegan sour cream if you prefer).
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Corn – Optional, but adds a nice pop of sweetness.
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Spices (cumin, chili powder, garlic powder, smoked paprika) – Key for that bold, savory flavor.
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Fresh cilantro and lime – Brighten everything up.
How To Make Vegan Burrito Wraps
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Cook the rice – Prepare 1 cup rice according to package instructions. Fluff with a fork and set aside.
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Sauté the veggies – Heat 1 tbsp olive oil in a skillet over medium heat. Add 1 sliced onion and 1-2 bell peppers. Cook 6–8 minutes until soft and slightly charred.
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Season the beans – In a small saucepan, warm 2 cans black beans (drained) with 1 tsp cumin, 1 tsp chili powder, ½ tsp garlic powder, ½ tsp smoked paprika, and a splash of water. Simmer 5 minutes.
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Warm the tortillas – Heat tortillas in a dry skillet or microwave until soft and pliable.
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Assemble the burritos – Lay out a tortilla. Add rice, beans, sautéed veggies, corn, avocado slices, and fresh cilantro. Squeeze lime over the filling.
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Roll tightly – Fold the sides in, then roll from the bottom up. Tuck firmly to keep everything inside.
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Optional: Toast the wrap – Place seam-side down in a skillet for 2–3 minutes on each side until golden and slightly crisp.
Storage Options
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Room temperature: Best eaten immediately. Do not leave out longer than 2 hours.
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Refrigerator: Store wrapped burritos in foil or airtight containers for up to 3 days.
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Freezer: Wrap burritos tightly in foil, place in a freezer bag, and freeze for up to 2 months.
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Reheating: Microwave for 2–3 minutes (unwrap foil first), or reheat in a skillet for crispier texture.
Variations and Substitutions
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Breakfast Burrito: Add scrambled tofu, hash browns, and salsa.
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High-Protein: Use lentils or tempeh instead of beans.
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Gluten-Free: Use corn or gluten-free tortillas.
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Low-Carb: Swap tortillas with large collard green leaves.
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Seasonal Twist: Add roasted sweet potatoes in fall or fresh mango salsa in summer.
Frequently Asked Questions
Can I make these burritos ahead of time?
Yes! Prep and roll them in advance, then store in the fridge or freezer.
Can I use canned beans instead of cooking from scratch?
Absolutely. Canned beans save time and work perfectly.
How do I keep my burrito from falling apart?
Don’t overfill. Tuck sides in firmly and roll tightly. Toasting helps seal it.
What tortillas are best for burritos?
Large flour tortillas hold fillings best. For gluten-free, try cassava or brown rice wraps.
Can I add sauce inside?
Yes! Salsa, vegan sour cream, or cashew queso make it extra flavorful.
What if I don’t like cilantro?
Swap with parsley, green onions, or skip it altogether.
Conclusion
These vegan burrito wraps prove that plant-based eating can be fun, filling, and flavorful. They’re easy enough for a weeknight dinner yet versatile enough for meal prep or entertaining friends. Try them once, and you’ll find yourself coming back again and again. If you give this recipe a go, I’d love to hear how yours turned out—share your burrito creations in the comments!
Easy Vegan Burrito Wraps (Quick & Healthy Recipe)
- Prep Time: 15min
- Cook Time: 20min
- Total Time: 35 minutes
- Yield: 4 burritos 1x
Ingredients
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4 large flour tortillas
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2 cups cooked rice
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2 cans black beans, drained
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1 onion, sliced
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2 bell peppers, sliced
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1 cup corn (optional)
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1 avocado, sliced
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2 tbsp olive oil
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1 tsp cumin
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1 tsp chili powder
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½ tsp garlic powder
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½ tsp smoked paprika
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Fresh cilantro
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1 lime
Instructions
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Cook rice and set aside.
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Sauté onion and peppers in olive oil until soft.
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Warm black beans with spices in a small pot.
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Heat tortillas until pliable.
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Layer rice, beans, veggies, avocado, corn, cilantro, and lime juice inside each tortilla.
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Roll tightly and toast in skillet if desired.
Notes
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For extra flavor, add salsa or vegan sour cream inside.
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Freeze wrapped burritos for up to 2 months.
Nutrition
- Calories: 420
- Fat: 11g
- Carbohydrates: 68g
- Fiber: 12g
- Protein: 14g