Thai Burrito

This Thai-inspired burrito is such a fun and flavorful way to get more veggies into your diet, especially when you’re desiring some more variety or an alternative to a salad. With the delicious black bean filling and oat tortilla, this burrito is hearty and can conquer a craving.

Mangoes contain a tremendous amount of carotene to restore the spleen and liver, feed the brain, and purge the lymphatic system of viral waste-matter toxins.

Red cabbage is one of the most rejuvenating foods for the liver.

Cilantro is one of the best adrenal support herbs and helps balance blood glucose levels and stave off weight gain, brain fog, and memory issues.

Thai Burrito

Ingredients:

• ½ cup shredded or julienned carrot
• ½ cup shredded red cabbage
• 1 cup steamed broccoli
• ¼ cup loosely packed cilantro leaves
• ½ cup leafy greens of choice

Oat tortillas:

• 1 cup rolled gluten-free oats
• 2 cups water
• 2 tbsps potato starch

Black beans:

• ¼ cup finely chopped spring onion
• 1 tsp finely chopped ginger
• 1 tsp finely chopped garlic
• 1 ½ cups cooked black beans
• 1 tbsp freshly squeezed lime juice
• ½ tsp sea salt (optional)

Mango chili sauce:

• 1 cup diced ripe mango or defrosted ripe mango
• 2 tbsps freshly squeezed lime juice
• 1 tbsp roughly chopped red hot chili pepper
• 1 tsp finely chopped ginger
• 1 tbsp coconut aminos (optional)
• 2-3 tbsps water, if needed

Directions:

Start by preparing the oat tortillas. Combine the oats and water in a blender jug and set aside to soak for at least 45 minutes. Add the potato starch to the soaked oats and water and blend until very smooth.

Heat a large non-stick ceramic skillet over medium-low heat and pour 3/4 cup of the batter into the skillet, swirling it around to create an even layer. Do not make the batter layer too thin or it will be difficult to flip. Cook for about 8 to 12 minutes, until the edges start to lift up and the top is firm. Gently lift and flip - it should peel away from the pan quite easily. If it doesn’t then let it cook for a few minutes longer. Cook for another 2 to 3 minutes on the other side, then remove and cool on a wire rack. Repeat with the rest of the batter.

While the tortillas are slowly cooking, prepare the black beans. In a skillet over medium heat, sauté the finely chopped spring onion, ginger, and garlic until fragrant. Add the cooked black beans, freshly squeezed lime juice, and sea salt (if using). Stir to combine and cook until the beans are heated through. Remove from heat and set aside.

For the mango chili sauce, blend the mango, lime juice, red hot chili pepper, finely chopped ginger, and coconut aminos (if using) until smooth. If the sauce is too thick, add 2 to 3 tablespoons of water to reach the desired consistency.

Assemble the Thai burritos by laying an oat tortilla on a flat surface. Place a portion of shredded or julienned carrot, shredded red cabbage, a few florets of steamed broccoli, cilantro leaves, and leafy greens of your choice in the center of the tortilla. Add a spoonful of the black bean mixture and drizzle with the mango chili sauce. Fold the sides of the tortilla over the filling and roll it up tightly. Repeat with the remaining tortillas and filling ingredients. Serve the burritos immediately. Enjoy!

Serves 2-3

Tips:

• Switch up the veggies if you feel like it! Other delicious options are sliced bell peppers, roasted sweet potatoes, and fresh crunchy cucumber.

Get over 100 more delicious recipes and learn how to heal in the companion titles, Brain Saver and Brain Saver Protocols, Cleanses & Recipes.

Categories: New Recipes, Lunch & Dinner, Nut & Seed Free, Mexican Inspired, Asian Inspired, Main Dishes, Wraps, Sauces, Dips & Condiments

This item posted: 29-Jan-2025

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