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Spanish Quinoa and Refried Sunflower Seed “Bean” Burrito Recipe

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★★★★★

4.9 from 62 reviews

This Spanish Quinoa and Refried “Bean” Burrito is a vibrant, raw and vegan twist on the classic Mexican burrito. Utilizing a unique refried bean substitute made from sunflower seeds and sun-dried tomatoes, and fluffy red quinoa as the filling, wrapped in thin, homemade raw coconut wraps, this recipe offers a nutrient-packed, gluten-free alternative perfect for raw food enthusiasts. The burritos are lightly dehydrated to lend a flour-like texture while maintaining freshness and flavor, making for a wholesome and satisfying meal that tastes surprisingly authentic.

Ingredients

Scale

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 for 4+ hours
  • 1 cup sun-dried tomatoes, soaked in 1 cup water for 30+ minutes
  • 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

  1. Make Coconut Wraps: Blend young Thai coconut meat, coconut water, and pink salt until creamy and smooth. Pour the batter evenly onto a non-stick dehydrator sheet forming a large square. Dehydrate at 115°F for roughly 4 hours until dry enough to peel. Flip onto a mesh sheet and dry for an additional 1 hour until not tacky. Cut into quarters and store with parchment paper between layers in a zip-lock bag.
  2. Prepare Spanish Quinoa: Use sprouted or cooked red quinoa as preferred. In a large bowl, combine quinoa, peas (fresh or frozen), diced tomato, sliced green onions, sun-dried tomato powder, olive oil, maple syrup, Himalayan pink salt, chili powder, ground cumin, onion powder, and crushed garlic. Toss thoroughly until well combined. Optionally warm by dehydrating at 115°F for 2 hours or warming in an oven (preheated and off) for 30 minutes before serving.
  3. Prepare Refried “Beans”: Rinse soaked sunflower seeds and sun-dried tomatoes (reserve tomato soak water). Place in a food processor and pulse until breaking down. Add reserved soak water, olive oil, paprika, cumin, onion powder, garlic powder, cayenne powder, and salt. Process until mixture is almost smooth but with some texture, resembling refried beans consistency. Store in airtight container in fridge for 3-5 days if not using immediately.
  4. Assemble Burritos: Lay a coconut wrap flat on the counter. Place 1/2 cup of refried “beans” and 1/3 cup of Spanish quinoa on one edge. Fold over and roll into a tight tube. Gently flatten burrito by pressing filling towards edges.
  5. Dehydrate Burritos: Place assembled burritos on mesh dehydrator sheets. Dehydrate first at 145°F for 1 hour, then reduce temperature to 115°F and continue dehydrating for 6-8 hours. Check texture every 30-60 minutes on first attempt to achieve preferred consistency. The result will be a firm but tender burrito suitable for eating warm.
  6. Serving and Storage: Enjoy the burritos warm. Store leftovers in the fridge for 5-7 days or freeze wrapped in freezer paper inside a zip-lock bag for up to one month.

Notes

  • You can sprout quinoa to keep the burrito raw or cook the quinoa if preferred.
  • Frozen peas are blanched and not strictly raw; fresh peas can be used for a fully raw recipe.
  • The dehydrator temperature starts high at 145°F to help texture development, then lowers to 115°F to preserve nutrients and raw food principles.
  • If short on time, store-bought raw coconut wraps can be used instead of making your own.
  • The refried “beans” mixture mimics the traditional flavor using sunflower seeds and sun-dried tomatoes, making it suitable for those avoiding actual beans.
  • Check burrito texture periodically during dehydration to customize softness or chewiness as desired.
  • Leftover burritos reheat nicely but are also good cold.

Keywords: Spanish quinoa burrito, refried bean alternative, raw vegan burrito, gluten-free burrito, dehydrated coconut wrap, sunflower seed refried beans, raw food recipes

Find it online: https://reemcook.com/spanish-quinoa-and-refried-sunflower-seed-bean-burrito-recipe/