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Refried “Bean” Burrito

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raw vegan gluten free Refried "Bean" Burrito– raw, nut-free, gluten-free –

Calling all Mariachi singers!  This burrito deserves a celebration, a sombrero, and a hungry tummy.  I can’t sing worth “refried” beans, I lost my sombrero but my tummy is hungry.  One of out of three qualifies me.

First of all, I want you to know that no beans were harmed in this recipe… they weren’t fried or refried… heck their presence isn’t even here.  So what makes it taste like a refried bean burrito? Sun-dried tomatoes, sunflower seeds, and a few select spices.

I’d like to be all humble and say that they aren’t anything spectacular BUT for me, a woman who doesn’t eat fried foods, beans, or flour tortillas…. this recipe hit a home run. And as silly as it may sound, this burrito puts a smile on my face and makes me feel apart of my Mexican heritage, that I really don’t have… I just claim to due to my love affair with Mexican food.

In case you are wondering, and you haven’t scrolled down to scan through the ingredient list… the “flour tortilla” is actually a coconut wrap.  After pulling the burrito out of the dehydrator, I couldn’t even detect any coconut taste from the wrap.  It wasn’t sticky, slipper or fragile… the perfect substitution for a tortilla.

These burrito freeze perfectly, making a wonderfully raw, vegan, healthy kitchen staple.  They also travel well and can be eaten right out of your hand.

Garnish with shredded lettuce, raw cheese sauce, guacamole, raw sour cream, and pico de gallo (PEE-coh-deh-GAH-yo).  Which is made with finely diced raw tomatoes, onions, lime juice and cilantro.   You can really top it with whatever floats your boat. Enjoy and please comment below. I would love to hear if you try this recipe. Blessings, amie sue

close up of raw vegan gluten free Refried "Bean" BurritoIngredients:

 yields: 5-6 burritos

“Refried beans:”

  • 2 cups raw sunflower seeds, soaked
  • 1 cup sun-dried tomatoes, re-hydrated
  • 1 cup water, soak water
  • 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 use store-bought raw coconut wraps (here)


Coconut wraps:

  1. You can purchase raw coconut wraps (here) if you are short on time or resources.
  2. To make homemade wraps:
    • Place the coconut meat, water, and salt in the blender.
    • Blend until creamy smooth, you don’t want it lumpy or gritty.
  3. Pour the batter onto the non-stick sheet that comes with the dehydrator.
    • Spread it evenly across the sheet into one large square.
    • You will cut it into quarters after it has dried.
  4. Dry at 115 degrees (F) for roughly 4 hours or until it is dry enough to peel off.
    • Flip over onto the mesh sheet and dry for about 1 hour or until it isn’t tacky to touch.
  5. Store in a large zip-lock bag, placing parchment paper in between each piece.


“Refried beans:”

  1. Sunflower seeds – soak in 4 cups of water for 4+ hours.  Rinse and drain.
    • The soaking process helps to reduce the phytic acid which can be upsetting to the tummy.
    • If you already have soaked and dehydrated sunflower seeds on hand, you can use them without re-soaking them.
  2. Sun-dried tomatoes – soak in 2 cups water for 30+ minutes.  Drain and keep the soak water to add in later.
  3. After soaking the sunflower seeds and sun-dried tomatoes, drain them and place in the food processor, fitted with the “S” blade.  Process till they start to break down.
  4. Add water, olive oil, paprika, cumin, onion powder, garlic powder, cayenne, and salt.  Process until it is almost smooth but with a little texture, much like refried beans.
  5. Store extra (if any) in an airtight container in the fridge for 3-5 days.


  1. Lay a coconut wrap on the countertop, place 1/2 cup of the refried “beans” on one end of the wrap.
  2. Fold the wrap over and roll into a tube.
  3. Gently flatten, pressing the filling towards the edges.
  4. Place the burrito on the mesh sheet that comes with the dehydrator.
  5. Dry at 145 degrees (F) for 1 hour, then reduce to 115 degrees (F) for 18 hours.
    • Why do I start the dehydrator at 145 degrees (F)?  Click (here) to learn the reason behind this.
  6. Enjoy warm!
  7. Store leftovers in the fridge for 5-7 days. OR wrap in freezer-paper, slide into a freezer-safe ziplock bag and freeze for a month.




Here they are dehydrated…


Ready for devouring!


All ready for the freezer.


8 thoughts on “Refried “Bean” Burrito

  1. MASilvestri says:

    Boy does this look good. I’m putting the sunflower seeds to soak right now. Yay!

  2. cjan7 says:

    So excited about this recipe!! Can hardly wait to try it!! Thank you, Thank you!! How do all of these ideas keep coming out of a little gal like you??? Amazing…. Hugs, jan

  3. cjan7 says:

    It’s another Winner, Amie Sue!! Didn’t expect anything different…. LOL The filling; I did it just as you said…Love the flavor!! The wraps; I didn’t have the coconut….So I made some organic non GMO corn tortillas… Used flax seeds and then the organic non GMO corn…And all the spanish flavor seasonings in it… And made circle tortillas for the “Refried Beans” to rest on….They are just coming out of the dehydrator right now! (Did have to taste them though… Couldn’t wait!!) Will add all the toppings for lunch today.. So excited about this new recipe that will be a standard here in this neck of the woods…. Hugs and have a great day in your snowy/sunny weather… Stay warm!! (It’s cold here too in S. Arizona…55’F and windy… I guess that’s really not cold where you live… LOL My favorite has always been Spanish food… Might make some Califlower Spanish rice to try with it….hugs

    • amie-sue says:

      That is so wonderful Jan. Thank you for letting me know how the burritos turned out for you. I LOVE them myself, but then I just love Mexican flavors. :) I have served the burritos with the Spanish “rice” recipe on the site… perfect pairing. Enjoy and have a blessed day my friend. hugs, amie sue

  4. Rhondy says:

    Good Morning Amie-Sue ,
    Thank you for such a wonderful recipe.

    I have not taken the time to send written feedback of late, but your recipes always shine.

    Quick question: Is the dehydration time correct?

    I checked the time on another burrito recipe and it was much less with instructions to periodically check for desirable “doneness”.

    I intend to make these as one of my household meals for this week and wanted to plan taking need preparation time in consideration.

    Have a great day.


    • amie-sue says:

      Good evening Rhondy,

      I am so sorry for responding a few days late. I am away dealing with a family emergency. Thanks for commenting, I always LOVE to hear to from those who try the recipes. Regarding the dry time. I don’t have an exact time for the drying process since there are so many factors that come in to play: ambient weather, the dehydrator model you use, how full it is… and then it all depends on how “done” you want them to be. The times are a bit different due to other ingredients being added to the burrito. So, go ahead and make it as indicated, checking the burritos as they dry, finding the perfect doneness for you.

      I hope this helps. That is one of the joys of preparing raw foods. Basically, you can eat them right away, but they just get better with some dry time. Have a blessed evening, amie sue

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