dinner, recipes, rice, under 30 minutes

5 Layer Stuffed Burritos

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On many occasions Husband and I have reminisced about our youth spent near the beach. Long hot days devoted to making sand castles, playing frisbee, collecting seashells, and cooling off in the salty Pacific are treasured memories we have of growing up in Southern California. As we got older, sand castle building was left behind in favor of beach volleyball, sun bathing, bonfires, and skim boarding (all while checking out the “talent” as we used to say). Although he was a surfer and I was more of a shore bunny, we both agree that the BEST post-beach food was a burrito.

With a tortilla filled to the brink of explosion, a burrito was always the perfect way to replenish after a day spent at the beach. Portable, filling, and easy to eat with one hand while holding your surfboard in the other; burritos were part of the après-beach culture. Maybe it’s a SoCal thing, but those beachside taquerías always had a line 10 people deep during the summer. Even before I started this plant-based journey, I wasn’t a big meat eater, so I favored bean and rice burritos with lots of sour cream, salsa, and guacamole.

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Thinking back on my sun-soaked beach days, I decided to recreate my favorite stuffed burrito, in a much healthier way. The ingredients are super simple and can be easily adjusted to your preference for spice and flavor. To make the burrito more authentic to what we used to get in CA, I used a white flour tortilla. I know, I know. A whole wheat or rice tortilla would be healthier. But listen, we can’t be perfect all of the time! 

The component that brings this whole burrito together and gives you that creamy, tangy hit that dairy lends, is the Cashew Sour Cream. The only down side is that you have to plan this out in advance and soak the cashews overnight, but if you do that on your meal prep day along with making a big batch of rice and black beans, these burritos come together in a snap! In my opinion, they are even good cold the next day for a packed lunch. But then again, I am a little biased.

These burritos are so easy to make. You can spice them up by adding cilantro and lime to the rice, diced jalapeños, or adding a few dashes of your favorite hot sauce. My kids especially love this burrito. While we were eating, I re-told them the story of my first date with their dad and I put some Jack Johnson on in the background. Tonight I served this for with a big glass of Stress-Busting Green Juice to complete the mellow beach vibe, and because we can’t forget the, say it with me now, DARK LEAFY GREENS! It was totally radical, dude.

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5 Layer Stuffed Burritos


  • 4 large tortillas (burrito size)
  • Your favorite salsa (if you’re feeling tropical, might I suggest this Pineapple Salsa?)
  • 4 cups brown rice, cooked according to package directions

For Seasoned Black Beans:

  • 2 cans black beans, drained and rinsed
  • 1 can diced tomatoes and chilies (such as Rotel), drained
  • 1 tsp garlic powder
  • ½ tsp dried oregano
  • ¼ tsp cumin

For the Quick Guacamole:

  • 1 avocado, peeled and pit removed
  • Juice of ½ lime
  • Pinch of salt
  • Pinch of cumin
  • Pinch of fresh pepper

For Cashew Sour Cream:

  • 1 cup raw cashews, soaked in water overnight
  • Juice of 1 lemon
  • 1 TBS apple cider vinegar
  • Pinch of salt



  1. For the Seasoned Black Bean: Add the beans, tomatoes with chilies, and spices to a small sauce pan on the stove. Simmer for 5-8 minutes until the beans are warmed through. Keep on warm setting until you’re ready to assemble the burritos.
  2. For the Cashew Sour Cream: Drain the cashews from their soaking water and give them a quick rinse. Add the cashews, lemon juice, apple cider vinegar, and salt to your blender. Blend on high until the mixture is smooth. You may need to add a a splash of water to get your blender going if it’s not high speed. I used the smallest bullet on my Ninja and it worked perfectly!
  3. Place the Cashew Sour Cream in a sealed container in the fridge until you’re ready to serve. It’ll thicken a bit and get nice and tangy. This will keep for about 5 days in the fridge.
  4. For the Quick Guacamole: Place the avocado flesh, lime juice, salt, cumin, and pepper in a bowl and smash together using a fork to your desired consistency.
  5. To Assemble Burritos: Wrap the tortillas in a kitchen towel and microwave for about 20 seconds to warm them up and make them pliable. Add rice, black beans, guacamole, salsa, and cashew sour cream to each tortilla. Roll the tortilla from one end, tuck the top and bottom ends in, and keep rolling, you know, until you get a burrito. Serve immediately. Makes about 4 burritos, depending on how full you stuff them.

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Do you have a favorite post-beach/lake/pool food? Share it in the comments below!


Full disclosure: This blog post contains some affiliate links. Meaning, basically, if you make a purchase from any of these links, I may make a little money. So thank you in advance for supporting my family 🙂

3 thoughts on “5 Layer Stuffed Burritos”

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