Cowboy caviar is having a moment on the internet. I knew I wanted to make a riff on it, so I decided to add it to a burrito. This Vegan Cowboy Caviar Burrito is delicious and a great way to make cowboy caviar into an actual meal.
This burrito is packed full of veggies and has protein from the beans. Avocado adds some healthy fats to this recipe and makes it extremely satiating.
I love a good wrap recipe. For more yummy wrap or burrito recipes try my mediterranean white bean burrito or my egg roll burrito.
Why you'll love this recipe
- It is easy to make and ready in less than 30 minutes.
- It is healthy for you and high in protein and fiber.
- It is packed with flavor and veggies.
Ingredients
- bell pepper
- black beans
- pinto beans
- lime juice
- scallions
- olive oil
- apple cider vinegar
- garlic powder
- salt
- cumin
- chili powder
Substitutions
- lime - this can be subbed with lemon.
- black beans/pinto beans - these can be subbed in with any beans that you like.
Recipe FAQ
You can store the leftover filling in the fridge for up to 3 days in the fridge and make the extra burritos as you go. Or, you can prep all the burritos at once and store them in the fridge for up to 2 days or in the freezer for up to a month. I recommend making the burritos as you are eating them as this prevents the wrap from getting soggy.
Recipe Pro-Tips
Use fresh veggies and herbs for the best tasting and most flavorful burrito.
Other vegetarian wraps and sandwiches to try
If you make this Vegan Cowboy Caviar Burrito, please leave me a rating and review on this blog post. This is the best way to support me!
Tag me on Instagram so I can repost you!
vegan cowboy caviar burrito
Ingredients
- 2 bell peppers - diced
- 1 can black beans - drained
- 1 bunch cilantro - finely chopped
- 1 can pinto beans or black eyed peas
- 1 cup cooked sweet corn
- juice from 2 limes
- 1 bunch scallions - finely chopped
- ¼ cup olive oil
- 2 tablespoon apple cider vinegar
- 1 teaspoon garlic powder
- 1 ½ teaspoon salt
- pepper to taste
- 1 ½ teaspoon cumin
- 1 ½ teaspoon chili powder
Other ingredients
- 3 wraps
- vegan or regular cheese of choice
- ½-1 avocado - sliced
Instructions
- Preheat oven to 425 degrees. If you have an airfryer you can skip this step.
- Mix together all ingredients in a large bowl.
- Add about ⅓ of the filling to a warm burrito shell. Top with cheese and avocado. Roll burrito, I recommend googling how to do this. Repeat for each burrito that you want to make.
- Bake burrito on a lined sheet pan for 10-15 minutes or air fry at 400 degrees for 6 minutes.
Lindsey M says
This is such an easy dinner and very yummy too! My two boys (11 and 8) give it two thumbs up. I made the filling the night before so we could make dinner real quick after sports. We used the carb balance tortillas from Mission (smaller than burrito size) and this made about ten for us. It's bright and refreshing and we all liked the crunch of the tortillas. Thanks for a great recipe; it'll go into our rotation!