Wrap It Up: 3 Irresistible Vegan Burritos with Custom Spice and Flavor

Here’s a set of three delicious vegan burrito recipes. each using different ready-made vegan wrap and each offering different options for spiciness (mild, medium, or hot, depending on your taste).

 🌯 1. Smoky Sweet Potato

 & Black Bean Burrito

Wrap: Spinach Tortilla (green, vegan, store-bought)

Filling:

- 1 cup roasted sweet potatoes, cubed

- ¾ cup canned black beans, rinsed and drained

- ½ cup corn kernels (fresh or frozen)

- ¼ cup red onion, finely diced

- ¼ cup cilantro, chopped

- 1 tablespoon lime juice

- ½ teaspoon smoked paprika

- Salt and pepper, to taste

Heat options:

- Mild: Add a few drops of mild chipotle mayo (vegan) or omit spice entirely.

- Medium: Add a few dashes of your favorite medium-heat taco sauce or a sprinkle of chipotle powder.

- Hot: Mix in diced jalapeños or a spoonful of spicy chipotle adobo sauce.

Assembly:

Layer sweet potatoes, black beans, corn, red onion, and cilantro onto the spinach wrap. Drizzle with lime juice and chosen heat option. Roll tightly.

 🌯 2. Creamy Chickpea Caesar Burrito

Wrap: Sun-Dried Tomato Tortilla (orange-red, vegan)

Filling:

- 1 cup mashed chickpeas (leave some texture)

- 2 tablespoons vegan Caesar dressing (store-bought or homemade)

- ½ cup shredded romaine lettuce

- ¼ cup diced cucumber

- 2 tablespoons vegan parmesan (or nutritional yeast)

- Salt and pepper, to taste

Heat options:

- Mild: No spice, just creamy Caesar goodness.

- Medium: Add a few thin slices of banana pepper or mild pickled jalapeños.

- Hot: Add a swirl of hot sauce into the chickpea mixture (e.g., Sriracha or a hot pepper Caesar dressing variation).

Assembly:

Mix mashed chickpeas with vegan Caesar dressing. Spread on the wrap. Top with romaine, cucumber, and vegan parmesan. Roll and enjoy!

 🌯 3. Tempeh Fajita Burrito

Wrap: Whole Wheat Tortilla (vegan, plain)

Filling:

- 1 block tempeh, sliced into strips

- 1 tablespoon olive oil (or avocado oil)

- 1 teaspoon cumin

- 1 teaspoon smoked paprika

- ½ teaspoon garlic powder

- 1 cup mixed bell peppers, sliced

- ½ cup onions, sliced

- ¼ cup salsa (plus extra for serving)

- ¼ avocado, sliced

Heat options:

- Mild: Use mild salsa and sweet bell peppers only.

- Medium: Add some medium-heat salsa and sprinkle crushed red pepper flakes.

- Hot: Use a fiery salsa and sauté the peppers/onions with diced habaneros or serrano peppers.

 Assembly:

Sauté tempeh in oil with cumin, paprika, and garlic powder until browned. Add bell peppers and onions and sauté until tender-crisp. Load into the whole wheat wrap with avocado and salsa. Roll and devour.

These wrap recipes are printable by going HERE <click

You may want to compare the home-made recipes above with Loma Linda and other traditional commercial products. (I am an Amazon associate and recieve a small referral fee if you purchase using the link. You are not charged extra.)

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🥤 Recipe and photos © 2026 Cynthia Zirkwitz | Veggie School
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Find more quick, healthy vegan recipes and potluck ideas at Veggie School.