Grape Leaf Burritos
Here’s a wild twist on the burrito—wrapped in grape leaves instead of tortillas, packed with plant protein, and baked with a tangy, umami-rich finish. It’s modular, nutrient-dense, and perfect for your fermentation-forward pantry.
🌿 Grape Leaf Burritos
Adapted from Edible Wild Food’s recipe
🧪 Ingredients (Serves 2)
- 10 large grapevine leaves (fresh or jarred, rinsed and stemmed)
- 1 can refried beans (or fermented bean mash)
- 1 cup cooked quinoa (or sprouted grain blend)
- 4 onions, finely chopped
- Taco seasoning (or wild spice blend)
- Spaghetti sauce (or fermented tomato paste)
- Mozzarella + cheddar (or cashew cheese shreds)
- Garlic salt + pepper
🔥 Instructions
- Preheat oven to 350°F (175°C).
- Sauté ¾ of the chopped onions until soft.
- Mix filling: In a bowl, combine refried beans, quinoa, sautéed onions, and taco seasoning.
- Prep grape leaves: Lay each leaf flat, dull side up. Place ~2 tbsp filling in the center, roll like a burrito (fold bottom, sides, then roll).
- Arrange seam-side down on a parchment-lined baking sheet.
- Top with spaghetti sauce, remaining raw onions, grated cheese, garlic salt, and pepper.
- Bake for 15 minutes until heated through and slightly crisped.
🧬 Optional Wild/Fermented Twists
| Element | Wild/Fermented Upgrade |
|---|---|
| Beans | Black bean miso, fermented lentil mash |
| Quinoa | Sprouted millet, fermented oat blend |
| Cheese | Fermented cashew cheese, sunflower ricotta |
| Sauce | Koji tomato paste, fermented chili glaze |
| Seasoning | Smoked paprika, wild garlic, fenugreek |