Cook the rice or quinoa. If using red rice: this recipe. If using quinoa: this recipe. Or you can use a vegan “Spanish Rice” boxed rice which includes the seasonings. While the rice is cooking you can prep the ingredients.

Avocados: Peel and pit and mash the flesh with a pinch of salt and pepper and lime juice. Set aside.

If you are adding seitan, warm a skillet over high heat, add a splash of extra virgin olive oil. When the oil is hot add the seitan and heat until warm with browned edges. Set aside.

Drain and rinse the beans. Warm them in a skillet over medium heat. Add a splash of water or veggie broth to moisten, if needed.

Cilantro: Remove about 1 inch of the stems and discard. Rinse the cilantro well. Squeeze out any excess water and pat dry with a paper towel. Finely chop both the cilantro stems and leaves. Set aside.

When all your ingredients are prepped, warm your tortillas. I do mine on an open flame on my gas burner. I heat for 15 seconds and then flip, repeating until black bubbly edges form. (If you use this method proceed with EXTREME caution – never leave the tortillas unattended and never leave the tortilla on long enough to start a flame.) The safer method is to warm a skillet and warm the tortillas in the skillet. You could also wrap the tortillas in foil and warm them in a 300 degree oven.

Fill the burritos: Rice, beans, and a large amount of cilantro (about ½ – ¾ cup per medium burrito), optional shredded cabbage and optional seitan, pico de gallo and guacamole. Wrap the burrito and repeat to use up all the filling. Serve warm!