There's something oddly satisfying about smashing a kidney bean mixture right onto a tortilla wrap! Think of these vegan smash burger tacos as a cross between a smash burger and a taco. It's super simple to make—no blender, no food processor, and you don't even need to bother shaping patties.
The hype about smash wraps
Smash wraps are the ultimate lazy but delicious meal, which is probably why they have gotten so famous over the last few months. You can make them with all kinds of different fillings and toppings, such as these falafel-style smash wraps.
For this burger version, all you need is a can of kidney beans, a bit of oat flour (or just ground oats), and some seasonings. Smash it onto a tortilla wrap and cook until crispy. It's truly the easiest vegan burger alternative you can make.
Load it up with lettuce, juicy tomatoes, crunchy pickled, and a drizzle of homemade burger sauce for the perfect bite.
Why you'll love this recipe
- You can make this smash burger taco recipe for easy shareable dinners, where everyone gets to customize their own wrap. Think about avocado, vegan cheese, or jalapeños, on top of traditional burger toppings.
- This recipe is great for using up an open pack of tortilla wraps—because let's face it, we've all had half a pack of tortillas sitting around and wondering what to do with them.
- Kidney beans are soft enough to be mashed with a potato masher or even a fork and don't require any additional equipment such as a blender.
- You don't need to stress about the texture of the vegan burger mixture. The filling gets spread out thinly which gives you a soft center and crunchy exterior every time.
Key ingredients and substitutions
- Canned kidney beans: They are the plant-based protein of choice for this recipe. No prep needed, you just have to drain and rinse the beans.
- Oat flour: To thicken the kidney bean mixture and make it easy to smash and spread onto a wrap.
- Tamari and tomato paste: To add some depth of flavor to the vegan burger mixture. You can replace the tamari with some regular dark soy sauce if you're not on a gluten-free diet.
- Seasonings: I LOVE the combination of smoked paprika and onion powder in this recipe. It really makes the smash burger tacos pop!
- Fajita-sized tortilla wraps: This recipe yields just enough kidney bean mixture for four 6-inch (16 cm) tacos. Overall, it's easier to spread the mixture onto small wraps and they are easier to flip, too.
- Toppings: I recommend traditional burger toppings such as tomatoes, pickles, and iceberg lettuce are my toppings.
- Burger sauce: It uses vegan mayonnaise, ketchup, mustard, and the secret ingredient: pickle juice!!
Elo's tips
- Mash the kidney beans in a baking dish instead of a mixing bowl. The flat surface makes it much easier to break down the beans with a potato masher.
- Note that the texture of the mixture can vary from one can of kidney beans to another. Sometimes it's thick enough to roll into a ball, and other times it might be softer and you might have to spread it onto the wraps with a spoon.
- If the kidney bean mixture feels too wet, try adding a bit more oat flour to help it thicken. But don't overdo it or your wraps will be dry.
- Cook the wraps in 2 pans simultaneously. That way you don't have to wait around for every wrap to be done.
Step-by-step instructions
- Step 1: Mash the kidney beans. Add the drained and rinsed kidney beans to a baking dish and mash them with a potato masher (or a fork).
- Step 2: Make the vegan burger mixture. Add the oat flour, minced garlic, tamari, tomato paste, smoked paprika, and onion powder to the baking dish with the kidney beans. Mix until everything is well combined.
- Step 3: Smash the kidney bean mixture onto the wrap. Roll the mixture into 4 small balls and press each one onto a fajita-sized tortilla. If it's sticking to your fingers, spread it out with a spoon.
- Step 4: Cook the smash tacos. Place the wraps, filling-side down in a preheated pan with olive oil. Cook over medium heat for about 5 minutes until it's nice and crispy. Lightly press them down in the pan to get a nice and even sear on the filling. Then, flip it and cook the other side for another minute.
- Step 5: Prep the veggies. Slice up your lettuce, cherry tomatoes, and pickles while the wraps are cooking.
- Step 6: Assemble and serve. Spread a bit of burger sauce onto the wrap, then layer on the lettuce, tomatoes, and pickles (or your toppings of choice). Finish with another drizzle of sauce and enjoy.
Meal prep tips
These vegan smash burger tacos taste best fresh from the pan. Hence, why I would not recommend making them ahead of time.
However, you can make the kidney bean mixture up to 3-4 days ahead of time. That way you only have to smash it onto the tortilla wraps when you're ready to cook.
Join us!
Don’t forget to join the Cooking With Elo newsletter. You’ll get plant-first recipe ideas sent weekly to your inbox.
The recipe
Vegan Smash Burger Tacos
This easy vegan smash burger wrap recipe uses kidney beans and tortilla wraps for a quick and easy alternative to plant-based burgers.
Print
Pin
Review
Servings: 4 wraps
Ingredients
For the wraps
- 14 oz (400 g) canned kidney beans
- 1 garlic clove
- ½ cup (50 g) oat flour
- 1 tablespoon tamari or dark gluten-free soy sauce
- 1 tablespoon tomato paste
- ¼ teaspoon smoked paprika
- ¼ teaspoon onion powder
- 4 small fajita-size tortilla wraps (6”, 16 cm) gluten-free if needed
- 1 tablespoon olive oil
For the toppings
- 5 oz (140 g) cherry tomatoes
- 4 medium pickles
- 2 iceberg lettuce leaves
For the sauce
- 4 tablespoons vegan mayonnaise
- 1 tablespoon ketchup
- 1 teaspoon mustard
- 2 tablespoons pickle juice more to taste
- 1 pinch of salt
Instructions
Mash the beans: Drain and rinse the kidney beans. Add them to a baking dish and mash them with a potato masher (or use a food processor).
Make the filling: Add in the oat flour, minced garlic (I use a garlic press), tamari, tomato paste, smoked paprika, and onion powder. Mix until well combined.
Smash: Form 4 little balls and press them onto the wraps. If the mixture is a little sticky, spread it out with a spoon.
Cook the wraps: Heat a pan with a little olive oil. Cook the wrap, filling side down, for 5 minutes over medium heat until crispy. Flip the wrap and cook for 1 more minute.
Prep the fillings: In the meantime slice the lettuce, cherry tomatoes, and pickles.
Make the burger sauce: Combine the vegan mayonnaise, ketchup, mustard, and pickle juice. Adjust seasoning with salt.
Assemble: Add a little burger sauce at the bottom of the wrap. Top it with lettuce, tomatoes, and pickles. Finish it off with another drizzle of sauce.
Notes
- Note that the texture of the mixture can vary from one can of kidney beans to another. Sometimes it's thick enough to roll into a ball, and other times it might be softer and you might have to spread it onto the wraps with a spoon.
- If the kidney bean mixture feels too wet, try adding a bit more oat flour to help it thicken. But don't overdo it or your wraps will be dry.
- Cook the wraps in 2 pans simultaneously. That way you don't have to wait around for every wrap to be done.
Nutrition
Calories: 286kcal | Carbohydrates: 44g | Protein: 11g | Fat: 8g | Saturated Fat: 2g | Fiber: 9g | Sugar: 5g
Did you try this recipe?
Leave a star rating and review below. Thank you!
I made this recipe with a friend. It was very easy to make and we enjoyed it very much.
Yayy!Such a good recipe to share, indeed 🙂