Description

Flavor-packed, hearty, and deeply satisfying, these wraps bring the comfort of classic burritos with a fully plant-based twist. Perfect for weeknight meals or meal prep.

Ingredients

Scale

1 tablespoon olive oil
1 medium onion, diced
3 cloves garlic, minced
1 red bell pepper, diced
1 cup corn kernels
1 can (15 oz / 425 g) black beans, drained and rinsed
1 teaspoon cumin
1 teaspoon smoked paprika
1 teaspoon chili powder
½ teaspoon dried oregano
1 teaspoon salt
½ teaspoon black pepper
1 tablespoon lime juice
1 cup uncooked long-grain rice
2 cups vegetable broth
1 teaspoon lime zest
2 tablespoons chopped cilantro
4–6 large flour tortillas
1 cup shredded lettuce
1 large avocado, sliced
½ cup diced tomatoes
½ cup vegan cheese (optional)
¼ cup salsa or pico de gallo

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Instructions

Cook rice in vegetable broth until tender, then stir in lime zest and cilantro.
Heat olive oil in a skillet and sauté onion until soft. Add garlic, bell pepper, and corn.
Stir in black beans, cumin, smoked paprika, chili powder, oregano, salt, and pepper. Cook until heated through, then add lime juice.
Warm tortillas and layer rice, bean mixture, lettuce, tomato, avocado, vegan cheese, and salsa.
Roll tightly. Toast in a skillet if desired for extra crispness.

Notes

You can freeze these burritos without the fresh toppings and add them after reheating. Customize with your favorite vegetables or adjust the spices for preferred heat levels.

Prep Time: 15 minutes
Cook Time: 20 minutes