California Style Chorizo Burrito

California Style Chorizo Burrito CHORIZO

Light and fresh, this handheld meal will get you thinking of warm weather. All wrapped up in a large tortilla, RollinGreens Chorizo ME’EAT, rice, black beans and avocado served with Pico De Gallo.

 Serves: 1 person


For Chorizo ME’EAT

  • 1 Bag RollinGreens Chorizo ME’EAT
  • 2 cups water
  • 3 tbsp olive oil
  • 2 tsp vinegar

For the Rice

  • 1 cup raw rice
  • 2 cups water
  • 1 tsp sea salt

For the Pico De Gallo

  • 1 Roma tomato
  • Juice of 1 Limes
  • 1 piece of garlic
  • ¼ cup onion
  • 1 bunch cilantro
  • 1 tsp sea salt

For the Burrito

  • 1 large flour tortilla
  • 1 cup black beans
  • 1/2 avocado


  1. For the rice, wash rice in grain strainer. In a small pot with lid, add 2 cups of water and one cup of washed rice. Turn heat to high until rice boils, then reduce heat to low and cover. Cook for 15 minutes or until fully cooked.
  2. For the Chorizo ME’EAT, bring 2 cups water and olive oil to a boil in a medium pot or pan. Reduce heat to medium low. Add the entire contents of the Chorizo ME’EAT and stir well.
  3. Cook 7-10 minutes, stirring occasionally. Set aside Chorizo after it is fully cooked to put inside of your burrito.
  4. For the black beans, wash beans with cold water in strainer. Warm before assembling.
  5. For the Pico De Gallo, dice onion, cut cilantro, garlic, and tomato and place into a bowl. Squeeze lime juice and add sea salt into bowl and stir.
  6. For the burrito, warm tortilla until soft and add the following ingredients to your tortilla. RollinGreens Chorizo ME’EAT, rice, black beans, avocado, and Pico De Gallo and roll the burrito.

-Enjoy Chef Ko


Chorizo Plant-Based ME’EAT
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