Sizzling Sensational Vegan Tortilla Burrito Wrap with a Twist of Zesty Salad

Sizzling Sensational Vegan Tortilla Burrito Wrap with a Twist of Zesty Salad

recipes mexican
to embark on a culinary journey, creating a vegan tortilla burrito wrap that'll knock your socks off! With a twist of zesty salad inside the wrap itself, this dish is perfect for those who crave a little extra zest in their lives. In just 20 minutes, you'll be savouring this flavourful masterpiece.


Ingredients: For the Vegan Tortilla Burrito Wrap:

  • 4 large flour tortillas
  • 1 cup cooked white rice
  • 1 can (15 oz) washed kidney beans, drained and rinsed
  • 1 can (15 oz) baked beans, drained
  • 1 cup corn (fresh, frozen, or canned)
  • 1 ripe avocado, mashed (optional)
  • 1 cup salsa (store-bought or homemade)
  • Sliced jalapeños, to taste
  • 1 tbsp Mexican spice blend
  • Hot sauce, to taste
  • Vegan mayo, to taste
  • Salt and pepper, to taste

For the Twist of Zesty Salad:

  • 1/2 head of lettuce, chopped
  • 1/2 small red onion, thinly sliced
  • 1 ripe tomato, chopped
  • 1/4 cucumber, sliced
  • 1/2 a fresh lemon juiced
  • Salt and pepper, to taste


  1. Begin by preparing the rice. In a medium-sized saucepan, combine 1 cup of white rice with 2 cups of water. Bring the mixture to a boil, then reduce the heat to low, cover, and simmer for 15-20 minutes, or until the rice is tender and the water has been absorbed. Remove from heat and let it stand for 5 minutes, then fluff with a fork.
  2. While the rice is cooking, prepare the beans and corn. In a separate skillet over medium heat, add the kidney beans, baked beans, and 1 cup of corn. Stir in the Mexican spice blend and a splash of hot sauce. Cook for 5-7 minutes, stirring occasionally, until heated through. Remove from heat and set aside.
  3. Now, let's create our refreshing Twist of Zesty Salad! In a large salad bowl, combine the lettuce, onion, tomato, and cucumber. In a separate small bowl, whisk together the lemon juice, olive oil, garlic, salt, and pepper. Drizzle this tangy dressing over the salad and toss gently to combine.
  4. Once the rice is cooked, mix it with the heated bean and corn mixture. Then, gently fold in the mashed avocado (if using) and half the salsa. This is the filling for your burrito wrap. Remember to season with salt and pepper to taste.
  5. Time to assemble our burritos! On each tortilla, spread a generous amount of the bean, rice, and corn mixture, leaving room around the edges for folding. Add a small handful of the Twist of Zesty Salad on top of the mixture.
  6. Fold in the sides and roll up the tortilla tightly, tucking the edges in as you go. Don't worry about pre-heating the wraps, as they'll be heated during the cooking process.
  7. Heat a non-stick skillet over medium heat and lightly spray with cooking spray. Place the wrapped burritos, seam-side down, into the skillet and cook for 3-4 minutes on each side, until golden and crispy.
  8. Serve your Sizzling Sensational Vegan Tortilla Burrito Wraps with any remaining Twist of Zesty Salad on the side. Enjoy this satisfying and flavorful meal!

There you have it, my fabulous foodie friends! A revamped vegan burrito wrap that is not only tantalizingly tasty but also caters to your budget. So go on, give this delightful dish a try, and let the fiesta begin!

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