Name: Easy Vegetarian Breakfast Vegan Burrito Wraps
Prep time: 5 min
Cook time: 5 min
Total time: 10 min
Ingredients: 4 large flour tortillas; 1 can black beans, drained and rinsed; 1 cup cooked rice; 1 red bell pepper, diced; 1 avocado, sliced; 1/2 cup corn kernels; 1/4 cup fresh cilantro, chopped; Juice of 1 lime; Salt and black pepper to taste

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I’ve always believed that breakfast should feel like a hug, but sometimes life doesn’t give us the luxury of time. That’s where these easy vegetarian breakfast burrito wraps step in. They’re quick, colorful, and filled with plant-based goodness that makes you feel like you’re winning the morning. The beauty of this vegan burrito recipe is its simplicity. With a handful of fresh ingredients, you’ll have a vegetarian burrito recipe that works for busy weekdays and lazy weekends alike. Think soft tortillas wrapped around seasoned beans, crunchy vegetables, and a touch of creamy avocado. Doesn’t that sound like the kind of burrito recipe vegetarian eaters (and honestly, everyone else too) dream about? When I first started making these, I treated them as a quick snack. Now, they’ve become my go-to easy breakfast burrito recipe. There’s no stress, no long prep, just simple breakfast burrito recipe magic that can be on the table in 10 minutes flat. If you’ve been searching for wraps recipes vegetarian friends will actually ask for again, this one’s it. It’s easy, it’s tasty, and it never lets me down.

1) Key Takeaways
2) Easy Vegan Burrito Wraps Recipe
3) Ingredients for Vegan Burrito Wraps
4) How to Make Vegan Burrito Wraps
5) Tips for Making Vegan Burrito Wraps
6) Making Vegan Burrito Wraps Ahead of Time
7) Storing Leftover Vegan Burrito Wraps
8) Try these breakfast recipes next!
9) Vegan Burrito Wraps
10) Nutrition

1) Key Takeaways

These wraps are quick to prepare, taking only ten minutes from start to finish.
The filling is packed with beans, rice, and fresh vegetables for a hearty meal.
This recipe fits perfectly as an easy vegetarian breakfast that doesn’t feel complicated.
You can adapt the fillings with what’s in your pantry, making it practical and flexible.

2) Easy Vegan Burrito Wraps Recipe

I always thought mornings were a race against time. Between coffee that cools too quickly and finding my shoes, making a proper meal seemed impossible. That changed when I tried an easy vegetarian breakfast idea that didn’t need fancy tools or a chef’s patience. These vegan burrito wraps are proof that quick can still taste homemade.

When you bite into the tortilla, you’ll get warm beans, a bit of crunch from vegetables, and creamy avocado. It feels hearty enough for lunch but light enough that you won’t feel like taking a nap right after. I keep coming back to this recipe not just because it’s quick, but because it actually makes me feel good starting the day with real food.

It’s flexible too. Sometimes I toss in spinach, sometimes it’s roasted sweet potatoes from last night’s dinner. Either way, the burrito doesn’t disappoint, and it always keeps my mornings sane.

3) Ingredients for Vegan Burrito Wraps

Tortillas: I use large flour tortillas, soft enough to fold but sturdy enough to hold the filling. Warm them first so they don’t tear when you roll.

Black Beans: Rinsed and drained from a can, they’re the heart of this wrap. Sometimes I mash half with lime juice to create a creamy spread that holds everything together.

Cooked Rice: Leftover rice works perfectly. It gives the burrito body and makes it filling without feeling heavy.

Red Bell Pepper: Diced small so it adds crunch and a sweet bite. It balances the beans nicely.

Avocado: Sliced fresh. It adds creaminess and feels like the glue that binds the flavors in every bite.

Corn Kernels: Sweet and juicy, they brighten the flavor of the wrap.

Cilantro: Chopped and sprinkled on top, it adds freshness and a bit of zing.

Lime Juice: Bright and sharp, it keeps the filling from tasting flat. A quick squeeze does the trick.

Salt and Black Pepper: The final touch that wakes up all the flavors without taking over.

4) How to Make Vegan Burrito Wraps

Step 1. Warm the tortillas in a dry skillet. This keeps them soft and easy to roll without cracking.

Step 2. Mash half the black beans with lime juice, salt, and pepper. This spread adds creaminess and flavor.

Step 3. Spread the bean mixture evenly across each tortilla to form the base layer.

Step 4. Add rice, diced red bell pepper, avocado slices, corn, and the rest of the beans. Spread them evenly so each bite has balance.

Step 5. Sprinkle fresh cilantro on top for brightness.

Step 6. Fold the sides in and roll the tortillas tightly to form burritos.

Step 7. Serve right away if you like them warm, or wrap them in foil for a breakfast you can grab on the way out.

5) Tips for Making Vegan Burrito Wraps

I learned quickly that small steps can make these wraps easier. Warming the tortilla first is one of them. If you skip this, you risk a tear mid-roll, and no one wants beans on their lap at 8 a.m.

Don’t overfill the tortilla. I used to pile on too much, and the result was a wrap that exploded as soon as I tried to fold it. Less filling gives you a tighter roll and a cleaner bite.

Use fresh lime juice. Bottled juice doesn’t taste the same, and the fresh squeeze adds life to the beans. Trust me, it makes a difference in the final flavor.

6) Making Vegan Burrito Wraps Ahead of Time

These wraps hold up surprisingly well if you prep them the night before. I wrap mine in foil and tuck them in the fridge. In the morning, I can grab one, toss it in the oven for a few minutes, and breakfast is ready with no fuss.

If you’re making them ahead, keep ingredients like avocado separate. They can brown overnight. I usually slice fresh avocado in the morning before rolling the wrap. It only takes a minute and keeps the flavor bright.

The rest of the filling—beans, rice, and vegetables—can be stored in containers so that all you need to do is assemble and roll.

7) Storing Leftover Vegan Burrito Wraps

If you end up with extra wraps, store them in an airtight container in the fridge. They stay good for about three days. Just reheat in a skillet or oven before eating.

Don’t microwave with the foil on. I made that mistake once, and let’s just say the sparks in the microwave weren’t the fun kind. Remove the foil first, and you’ll be safe.

If you like a crispy outside, warm them in a pan with a touch of oil. The tortilla gets golden and adds texture that feels like a little upgrade.

8) Try these breakfast recipes next!

9) Vegan Burrito Wraps