Burrito Wrap Recipe Vegetarian: Easy & Delicious Ideas

Craving a delicious, wholesome meal that’s packed with flavor and entirely meat-free? Look no further than this vibrant vegetarian burrito wrap recipe!

Perfect for lunch, dinner, or even a picnic, this burrito is loaded with fresh veggies, hearty beans, creamy avocado, and just the right blend of spices to keep your taste buds dancing. Whether you’re a seasoned vegetarian or simply looking to add more plant-based meals to your diet, this recipe is an easy, satisfying option that everyone will love.

Not only is it quick to make, but it’s also highly customizable to suit your personal preferences. Wrap it up with your favorite salsa or add some vegan cheese for an extra indulgent touch.

Let’s dive into this colorful, flavorful, and nutrient-packed burrito wrap that’s guaranteed to become a staple in your recipe collection!

Why You’ll Love This Recipe

This vegetarian burrito wrap is a true crowd-pleaser for many reasons. Firstly, it’s incredibly nutritious, combining fiber-rich beans, fresh vegetables, and healthy fats from avocado, making it a well-rounded meal.

It’s also versatile: you can easily swap ingredients based on what you have at home or your dietary needs.

Secondly, the recipe is easy and quick to prepare, perfect for busy weeknights or meal prepping for the week ahead. The layers of textures and flavors—from the soft tortilla to the crunchy veggies and creamy fillings—create a satisfying bite every time.

Plus, it’s budget-friendly and packed with pantry staples, so you don’t need to splurge on fancy ingredients. If you love recipes like this, be sure to check out our Low Fodmap Appetizer Recipes for more delicious vegetarian-friendly ideas!

Ingredients

• 4 large flour tortillas (10-inch size works best)
• 1 cup cooked black beans (or canned, rinsed and drained)
• 1 cup cooked brown rice
• 1 red bell pepper, thinly sliced
• 1 small red onion, finely chopped
• 1 cup corn kernels (fresh or frozen)
• 1 avocado, sliced
• 1 cup shredded lettuce
• 1 cup cherry tomatoes, halved
• 1/2 cup shredded cheddar cheese (optional or use vegan cheese)
• 2 tablespoons fresh cilantro, chopped
• Juice of 1 lime
• 2 teaspoons olive oil
• 1 teaspoon ground cumin
• 1 teaspoon smoked paprika
• 1/2 teaspoon garlic powder
• Salt and pepper to taste
• Salsa or hot sauce, for serving

Equipment

• Large skillet or frying pan
• Medium saucepan (for rice)
• Mixing bowl
• Sharp knife and cutting board
• Spoon or spatula
• Serving plates or foil for wrapping

Instructions

1. Cook the rice: In a medium saucepan, cook 1/2 cup of uncooked brown rice according to package instructions to yield about 1 cup cooked rice. Set aside.
2. Sauté the vegetables: Heat 2 teaspoons olive oil in a large skillet over medium heat. Add the sliced red bell pepper and chopped red onion. Sauté for 5-7 minutes until softened and slightly caramelized.
3. Add spices and corn: Stir in ground cumin, smoked paprika, garlic powder, salt, and pepper. Add the corn kernels and cook for another 2-3 minutes until heated through.
4. Warm the black beans: Add the cooked black beans to the skillet and stir well, cooking for 2-3 minutes to warm them through. Remove from heat.
5. Prepare the tortilla: Warm the flour tortillas on a dry skillet or microwave for 20 seconds to make them pliable.
6. Assemble the burrito: Lay a tortilla flat and spread about 1/4 cup cooked rice down the center. Top with 1/4 of the bean and vegetable mixture, then add shredded lettuce, cherry tomatoes, avocado slices, shredded cheese, and fresh cilantro.
7. Add lime juice and salsa: Drizzle fresh lime juice over the fillings and add a spoonful of salsa or hot sauce if desired.
8. Wrap it up: Fold in the sides of the tortilla, then roll tightly from bottom to top to form a burrito.
9. Serve: Cut in half if preferred, and serve immediately with extra salsa or your favorite dipping sauce.

Tips & Variations

“For an extra protein boost, add some cooked quinoa instead of rice or mix in some crumbled tofu or tempeh!”

Feel free to customize this burrito wrap to your liking. You can swap black beans for pinto or kidney beans, or use a different grain like quinoa or couscous.

If you prefer a vegan version, simply omit the cheese or use a plant-based alternative.

For added crunch, toss in some sliced radishes or cucumber. If you like a little heat, include some diced jalapeños or a dash of cayenne pepper in the vegetable sauté.

Want to make it a little more indulgent? Add a dollop of sour cream or a drizzle of chipotle mayo.

To save time, you can prepare the rice and bean mixture in advance and store it in the fridge for up to 3 days, making this a perfect meal prep option.

Nutrition Facts

Serving Suggestions

This vegetarian burrito wrap pairs wonderfully with a side of crunchy tortilla chips and guacamole or a fresh, zesty salad. You can also serve it with a bowl of homemade salsa or a cooling cilantro lime yogurt dip.

For a more filling meal, serve with a cup of black bean soup or roasted sweet potatoes. If you enjoy beverages with your meal, try a refreshing Huckleberry Margarita Recipe or a sparkling lime agua fresca.

Conclusion

This vegetarian burrito wrap is a perfect blend of taste, nutrition, and convenience. It’s an ideal recipe for anyone looking to enjoy a healthy, satisfying meal without spending hours in the kitchen.

With vibrant veggies, hearty beans, and bright lime juice wrapped in a soft tortilla, every bite bursts with flavor and texture.

Whether you’re feeding a family, prepping meals for the week, or hosting friends, these burritos will be a hit. Remember, this recipe is flexible—feel free to experiment with your favorite ingredients and flavors.

For more exciting recipes, explore our Lemon Ricotta Pasta With Arugula Recipe or try the comforting Instant Pot Rabbit Recipe for when you want to switch it up.

Enjoy your cooking adventure and happy eating!

{“@context”: “https://schema.org/”, “@type”: “Recipe”, “name”: “Vegetarian Burrito Wrap”, “image”: [], “author”: {“@type”: “Organization”, “name”: “GluttonLv”}, “description”: “A delicious and healthy vegetarian burrito filled with beans, veggies, and cheese. Perfect for a quick and satisfying meal.”, “prepTime”: “PT15M”, “cookTime”: “PT20M”, “totalTime”: “PT35M”, “recipeYield”: “4 servings”, “recipeIngredient”: [“4 large flour tortillas”, “1 cup cooked black beans”, “1 cup cooked brown rice”, “1 cup diced bell peppers”, “1/2 cup diced onions”, “1 cup corn kernels”, “1/2 cup shredded cheddar cheese”, “1/4 cup chopped fresh cilantro”, “2 tablespoons olive oil”, “1 teaspoon ground cumin”, “1/2 teaspoon chili powder”, “Salt and pepper to taste”], “recipeInstructions”: [{“@type”: “HowToStep”, “text”: “Heat olive oil in a pan over medium heat.”}, {“@type”: “HowToStep”, “text”: “Saut\u00e9 onions and bell peppers until soft, about 5 minutes.”}, {“@type”: “HowToStep”, “text”: “Add black beans, corn, cumin, chili powder, salt, and pepper; cook for 5 minutes.”}, {“@type”: “HowToStep”, “text”: “Warm tortillas in a dry pan or microwave.”}, {“@type”: “HowToStep”, “text”: “Layer rice, bean mixture, cheese, and cilantro on each tortilla.”}, {“@type”: “HowToStep”, “text”: “Roll up the tortillas tightly into burritos.”}, {“@type”: “HowToStep”, “text”: “Serve immediately or grill for 2-3 minutes for a crispy wrap.”}], “nutrition”: {“calories”: “350 kcal”, “proteinContent”: “14 g”, “fatContent”: “10 g”, “carbohydrateContent”: “50 g”}}