Preparation time: 20 to 30 minutes
Serves 4
Ingredients:
- 4 cups Refried beans (recipe below)
- 5 to 6 cups Shredded lettuce
- Pico de Gallo (recipe below)
- Guacamole (recipe below)
- Hot Sauce
- Tortilla shells
- 1 jalapeño 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.
Preparation:
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.
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