These burritos are easy to make, and very yummy. If you don’t want to use nuts, you can substitute them with sunflower or pumpkin seeds. I find that the Brazil nuts have a better flavor for this dish. Enjoy.
Raw “Refried Beans”:
Ingredients:
2 1/2 cups Brazil nuts (finely ground)
1 T agave
1 T miso paste
1 T cumin
1/2 T chili powder
1/2 T chipolte powder
1 tsp. red pepper flakes
sea salt to taste
1 c purified water (more or less depending on consistency desired)
Preparation:
To ground up Brazil nuts, place them in a food processor dry (do not soak). Process until nuts are like powder. Add remaining ingredients to food processor except water. Process until well combine. Slowly add water (more or less) and process as needed to create a creamy bean like texture. The consistency should be that of refried beans.
Raw “Tortillas”:
Ingredients:
4 to 6 collard greens (or romaine lettuce, chard, or dinosaur kale)
Burrito Preparation:
Carefully cut-out stems from greens to make them more pliable. Add spoonfuls of the “refried beans”. Top with greens, tomatoes, avocado, or whatever raw toppings and sauces you desire. Carefully roll-up the green to form a burrito. Use a toothpick to hold in place, or tuck leaves under. Spicy burritos are ready to serve up and eat!
Note: I realized that I posted a similar recipe back in April, using the same photo. My apologies. However, the two recipes are slightly different, and the concept is the same. So, enjoy either one. Or, feel free to improvise and make it your own.
Vega-Riffic Recipes 