If you are looking for a vegan burrito recipe––here you go! Check out this delicious and satisfying recipe for a macrobiotic burrito by Susan Waxman. Susan is the co-director of SHI Macrobiotics and creates easy vegan meals.
Macrobiotic Burrito Recipe
Preparation time: 20 to 30 minutes
4 cups Refried beans (recipe below)
5 to 6 cups Shredded lettuce
Pico de Gallo (recipe below)
Guacamole (recipe below)
1 jalapeno pepper sliced, seeds and capsicum removed
Optional: 1 cup white rice
*The hardest part of a macrobiotic burrito is the tortilla shell. It doesn’t matter corn or flour tortilla. Just find tortilla shell for your macrobiotic burrito with the least amount of ingredients. The main ingredients should be flour or corn, water, sea salt, and lime juice.
Prepare your refried beans, guacamole, and Pico de Gallo.
Cut the jalapeno in half lengthwise then remove the seeds and the vein.
Use a steamer basket to warm the tortillas. Place them in a bamboo mat and cover with a towel to keep warm.
Take a tortilla shell and spread a layer of beans 2 inches from the bottom of the shell.
Add the lettuce, the Pico de Gallo and the guacamole.
Fold the bottom of the shell over the refried beans and vegetables.
Fold the sides into thee center then roll the shell to form a tight wrap.
*If you like you can add a little white rice cooked using half water and half tomato juice.
Pico de Gallo Recipe
Preparation time: 10 minutes
2 cups fresh diced Plum tomatoes, seeds removed
*If you can find an heirloom tomato it will make a more delicious Pico de Gallo, especially if it is the more sweet tasting variety.
1/2 cup chopped onion, diced to match the tomato
1/3 to 1/2 cup chopped cilantro
1/4 to 1/2 teaspoon sea salt
Lime juice to taste, 1/2 small lime
1/8 teaspoon umeboshi vinegar
Optional: add chopped serrano or jalapeno, vein and seeds removed, to Pico de Gallo
Place the diced onion in a bowl. Add a pinch of sea salt and umeboshi vinegar. Gently massage the onion until it begins to glisten.
Set it to the side while you are preparing the other ingredients.
Remove the top of the tomato, then cut in quarters, remove the seeds.
Add a pinch of sea salt and use a wooden utensil to blend with the tomatoes.
If you are using peppers prepare by removing the seeds and finely chopping.
Remove the leaves from the sprigs of Cilantro, chop coarsely.
Place all vegetables prep bowl together with the cilantro.
Add the remaining sea salt and toss together to blend the ingredients.
Add a little fresh squeezed lime juice and toss.
Refried Beans Recipe
Preparation time: 15 minutes
Serves 4 to 6
- 4 cups pre-cooked pinto or turtle beans (Black beans work as well. We just prefer pinto for refried beans.)
- 2 medium onions, diced
- 2 tablespoons extra virgin olive oil
- Water and/or bean cooking liquid
- 1. to 2 teaspoons sea salt
- 1 to 2 scallions, sliced thin
- Chopped cilantro, sliced jalapeno, or cayenne pepper, optional
- Heat the olive oil in a deeper skillet or saucepan.
- Add the onions and begin to saute.
- When the onions begin to sweat, add a pinch of sea salt
and 2 or 3 tablespoon of water or bean cooking liquid. If
you are using fresh peppers, add them at this time.
- Continue sauteing until the onions become translucent.
- Add the beans and the rest of the sea salt.
- Fold to blend the seasoning,
- Place a flame deflector under the pot, lower the flame,
and simmer for 10 minutes.
- Use the back of a wooden spoon to mash the beans to your desired texture.
- Garnish refried beans with chopped cilantro and scallions.
Preparation time: 15 to 20 minutes
Serves 2 to 4
½ cup finely-diced onion
Freshly-sliced jalapeño pepper, center vein and seeds removed (optional)
¼ cup finely-chopped cilantro
Fresh lime juice, to taste
1 ½ to 1 ¾ teaspoons umeboshi vinegar
Dice the onion and place in a pyrex bowl. Add a 1/16 teaspoon sea salt to the onion and gently mix. Add ½ teaspoon umeboshi vinegar to the onions, mix all ingredients together with your hands, and set aside while you prepare the other ingredients.
Cut the avocado in half and remove the pit and the fruit.
Place avocado in a bowl together with the marinated onions and the liquid from the onions. Add the cilantro and peppers and the remaining ¾ to 1 teaspoon umeboshi vinegar to taste. Add the lime juice and gently mix.
*This guacamole recipe keeps longer than other recipes because of umeboshi vinegar. The pickled onions balance the rich vegetable fat of the avocado. Therefore, you can store the healthy guacamole in a glass or earthenware bowl together with the pit (to maintain freshness). Remove the pit before serving. Serve with good quality corn chips (again made with non-GMO, organic corn and sea salt), lightly blanched or raw carrots or celery sticks, or top off a vegan rice and macrobiotic burrito.
We hope you enjoy this macrobiotic burrito!
Did you love this macrobiotic burrito recipe? Then try these other healthy vegan recipes by Susan Waxman.
Or sign up for a course on-site or online to get macrobiotic cooking demonstrations and meal planning tips from Susan.