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Vegan tortilla wrap with fresh vegetables and bean spread
Simple and tasty vegan tortilla with fresh vegetables

Vegan Bean Burrito Wraps

Author: Flavelo
Recipes Vegetarian & Vegan Dishes Quick Meals
Pairing beans and grains (tortilla) is an ancient tradition that provides a complete protein source. The contrast between the smooth bean spread and crunchy vegetables makes this dish exciting. Toasting the spices is key to developing deep flavor in the bean spread.
🕒 Prep Time 15 mins
🍳 Cook Time 10 mins
⌛ Total Time 25 mins
🍽️ Servings 4 servings
🔥 Calories 480 kcal
🌍 Cuisine Mexican, Vegan

Ingredients

Equipment Needed

  • Large Skillet
  • Immersion Blender
  • Chef's Knife
  • Silicone Spatula

Allergen Information

⚠️ Wheat

Instructions

1 ✓

Dice onion finely, crush garlic. Sauté onion in oil until translucent.

Tip: Caramelizing the sugars in the onion adds sweetness to the spread.
2 ✓

Add beans, tomato paste, and spices. Heat through to meld flavors.

Tip: Spices are fat-soluble, so they need contact with the oil to release full flavor.
3 ✓

Blend mixture until creamy. Season with lemon juice, salt, and pepper.

Tip: The starch in the beans thickens the spread (gelatinization).
4 ✓

Warm tortillas in a dry skillet for a few seconds. Spread with bean mix, fill with veggies, and roll.

Tip: Warming makes the tortilla pliable so it doesn't crack when rolled.

Recipe FAQ

Can I substitute canned beans?
Yes, you can use dry beans, but they must be soaked and cooked until soft beforehand.
Why lemon juice?
Acidity counteracts the starchy 'heaviness' of the beans and brightens the flavors.

Ingredients

  • 4 large Whole Wheat Tortillas
  • 1 can (15 oz) Kidney Beans (drained)
  • 1 medium Onion
  • 2 cloves Garlic
  • 2 tbsp Extra Virgin Olive Oil
  • 2 tbsp Tomato Paste
  • 1 tsp Ground Cumin
  • 1/2 tsp Red Pepper Flakes
  • 1 bunch Fresh Parsley or Cilantro
  • 1 tsp Salt
  • 1/2 tsp Pepper
  • 1 tbsp Fresh Lemon Juice
  • 1 cup Mixed Fresh Vegetables (lettuce, cucumber)