Garden Veggie Burrito Recipe


Garden Veggie Burrito Recipe

Prep Time: 20 minutes

Cook Time: 10 minutes

Yield: 5 Burritos

Garden Veggie Burrito Recipe

Jamie requested burritos for dinner tonight – a great idea since we already had the makings for burritos in the garden and refrigerator!  Below are the ingredients I used, but you could use a different combination of veggies depending on what’s on hand and your preferences.  You could also substitute black beans for the refried pinto beans.  I used homemade salsa, but you could also use store bought, etc.  Feel free to experiment, but as always try to use organic ingredients.

Preheat Oven 325°


  • 1 can of refried beans (look for non-bpa cans)
  • 5 sprouted grain tortillas (Food for Life offers sprouted grain tortillas)
  • 2 teas of refined coconut oil
  • 1 medium onion diced 1/4″
  • 2-3 carrots chopped 1/2″
  • 1 maitake mushroom cut into 1/2″ pieces
  • 1/4 teas ground cumin
  • Dash of cayenne powder, optional
  • 3 sweet or mild peppers of various colors chopped 1/2″
  • 2-3 jalapeño peppers minced
  • 4 large garlic cloves minced
  • 2 radishes diced 1/4″
  • Sea salt to taste
  • 1/4 teas garlic powder
  • Salsa (room temperature preferably)
  • Fresh cilantro chopped fine, for garnish


  1. Wash and prepare veggies.
  2. Place refried beans in a stainless steel pan with a splash of water; cover and warm up over lowest heat. Stir occasionally.
  3. Take frozen sprouted grain tortillas out of the freezer and let the package thaw for a few minutes so that you can separate the tortillas. Place them in a covered casserole dish (or clay tortilla warmer) with a layer of parchment paper in between each tortilla; add a small splash of water and place in 325° oven for 5 minutes; turn oven off but leave inside. The idea is to warm up the tortillas without overheating or drying out. Alternatively, you can warm up in dry, cast iron skillet.
  4. In a stainless steel or cast iron skillet, saute onion in oil over medium/high heat for a minute or so. The pan should be hot enough to sizzle a bit when you add the onion but not so hot that the oil smokes.
  5. Stir in carrots, mushrooms, cumin powder (and cayenne powder if desired); cook for a few minutes.
  6. Stir in peppers, garlic, radishes. Sprinkle with sea salt and garlic powder; cook for a few more minutes.
  7. Taste and adjust seasonings if necessary. Turn off stove.
  8. Spread the hot refried beans and then veggies onto tortillas. Top with salsa and chopped cilantro.
  9. Fold up the bottom of the tortilla shell, and then folder over the sides. Make your burritos one at a time as you eat them. Enjoy!


For milder burritos you can reduce or eliminate the jalapeños. For a spicier dish you can sprinkle a bit of hot paprika or cayenne pepper onto the veggies in step 5. The overall heat will also be effected by the spiciness of the salsa.