beach burrito

Santa Cruz Beach Burritos

These simple and healthy vegan burritos use beans, rice, fresh flavors from pico de gallo and the secret ingredient: cilantro leaves and stems!
Prep Time10 mins
Cook Time20 mins
Total Time30 mins
Servings: 4
Author: Kathy Patalsky

Ingredients

  • 14 oz pinto beans drained and rinsed
  • 4 cups cooked rice or quinoa
  • 1 bunch cilantro leaves and stems finely chopped
  • 2 cups shredded cabbage optional
  • 1 1/2 cups pico de gallo or salsa homemade or store-bought
  • 1 avocado
  • salt and pepper to taste
  • 4 flour tortillas

on the side:

  • 1-2 limes quartered
  • additional salsa or hot sauce

Instructions

  • Cook the rice or quinoa. If using red rice: this recipe. If using quinoa: this recipe. Or you can use a vegan “Spanish Rice” boxed rice which includes the seasonings. While the rice is cooking you can prep the ingredients.
  • Avocados: Peel and pit and mash the flesh with a pinch of salt and pepper and lime juice. Set aside.
  • If you are adding seitan, warm a skillet over high heat, add a splash of extra virgin olive oil. When the oil is hot add the seitan and heat until warm with browned edges. Set aside.
  • Drain and rinse the beans. Warm them in a skillet over medium heat. Add a splash of water or veggie broth to moisten, if needed.
  • Cilantro: Remove about 1 inch of the stems and discard. Rinse the cilantro well. Squeeze out any excess water and pat dry with a paper towel. Finely chop both the cilantro stems and leaves. Set aside.
  • When all your ingredients are prepped, warm your tortillas. I do mine on an open flame on my gas burner. I heat for 15 seconds and then flip, repeating until black bubbly edges form. (If you use this method proceed with EXTREME caution – never leave the tortillas unattended and never leave the tortilla on long enough to start a flame.) The safer method is to warm a skillet and warm the tortillas in the skillet. You could also wrap the tortillas in foil and warm them in a 300 degree oven.
  • Fill the burritos: Rice, beans, and a large amount of cilantro (about 1/2 – 3/4 cup per medium burrito), optional shredded cabbage and optional seitan, pico de gallo and guacamole. Wrap the burrito and repeat to use up all the filling. Serve warm!

Notes

Rice: try my red rice recipe
bean alternative: use seitan or tofu

Nutrition Estimate

Calories: 500kcal | Carbohydrates: 90g | Protein: 14g | Fat: 11g | Saturated Fat: 2g | Sodium: 1172mg | Potassium: 984mg | Fiber: 12g | Sugar: 8g | Vitamin A: 711IU | Vitamin C: 26mg | Calcium: 149mg | Iron: 4mg