Introduction

Discover a unique twist on the classic burrito with this Spanish Quinoa and Refried “Bean” Burrito. Featuring a flavorful refried “bean” made from sunflower seeds and sun-dried tomatoes, combined with vibrant quinoa and wrapped in raw coconut tortillas, it’s a delicious and nutritious option for anyone looking to try something fresh and wholesome.

Ingredients

Spanish Quinoa:

3 cups sprouted or cooked red quinoa
1/2 – 1 cup fresh or frozen peas
1/2 cup diced tomato
4 spring green onions, thinly sliced
3 Tbsp sun-dried tomato powder
2 Tbsp extra virgin olive oil
1 tsp maple syrup
1 tsp Himalayan pink salt
3/4 tsp Mexican chili powder
1/2 tsp ground cumin
1/4 tsp onion powder
1 clove garlic, crushed

Refried “Beans”:

2 cups raw sunflower seeds, soaked
1 cup sun-dried tomatoes, soaked in 1 cup water
2 Tbsp olive oil
1 Tbsp paprika
1 Tbsp ground cumin
1 tsp onion powder
1 tsp garlic powder
1/2 tsp cayenne powder
1/2 tsp Himalayan pink salt

Coconut wraps:

2 cups young Thai coconut meat
1 1/2 cups coconut water
1/4 tsp Himalayan pink salt
OR store-bought raw coconut wraps

Instructions

Step 1: Prepare the coconut wraps. Blend coconut meat, coconut water, and salt until creamy smooth. Pour the batter evenly onto a dehydrator non-stick sheet into a large square. Dehydrate at 115°F for about 4 hours until dry enough to peel, then flip and dry for another hour until not tacky. Cut into quarters and store with parchment paper between pieces. Alternatively, use store-bought raw coconut wraps.

Step 2: Make the Spanish quinoa. Combine sprouted or cooked quinoa, peas, diced tomato, green onion, sun-dried tomato powder, olive oil, maple syrup, salt, chili powder, cumin, onion powder, and garlic in a large bowl. Toss well to combine. If desired, warm gently in a dehydrator at 115°F for 2 hours or a warm oven for 30 minutes. Serve warm or at room temperature.

Step 3: Prepare the refried “beans.” Soak sunflower seeds for 4+ hours, rinse and drain. Soak sun-dried tomatoes for 30+ minutes, reserving the soak water. In a food processor, process sunflower seeds and tomatoes until breaking down. Add reserved soak water, olive oil, paprika, cumin, onion powder, garlic powder, cayenne, and salt. Process until mostly smooth but slightly textured like refried beans. Store in an airtight container in the fridge for 3–5 days.

Step 4: Assemble the burritos. Lay a coconut wrap flat, spread 1/2 cup refried “beans” and 1/3 cup Spanish quinoa on one end. Fold and roll into a tube, gently flattening to press filling toward the edges.

Step 5: Dry the assembled burritos in the dehydrator at 145°F for 1 hour, then reduce to 115°F and dry for 6–8 hours. Check texture every 30–60 minutes during the first time to find your preference.

Step 6: Enjoy warm! Serve immediately or store as directed below.

Tips & Variations

Use fresh peas for a completely raw dish, as frozen peas are usually blanched.

Sprout the quinoa to keep the recipe fully raw, or cook it if preferred for easier digestion.

Try serving the Spanish quinoa wrapped in large collard or romaine leaves instead of coconut wraps for a leafy alternative.

Adjust the chili and cayenne powders in the refried “beans” to control the spice level to your taste.

FAQs

Can I use regular tortillas instead of coconut wraps?

Yes, regular tortillas can be used, but using raw or dehydrated coconut wraps keeps the dish gluten-free and aligns with the raw food theme of the recipe.

Is this recipe suitable for a raw food diet?

Yes, if you sprout the quinoa and use fresh peas, the entire dish can remain raw. Using cooked quinoa or frozen peas will change that but can be easier on digestion.