Pineapple Pepper Burritos


Ingredients (use vegan versions):

  • 1 can crushed pineapple in juice
  • 1 red bell pepper, diced
  • 1 green bell pepper, diced
  • 1 yellow bell pepper, diced
  • 2 bunches green onions (some tops are OK), diced
  • 1/4 cup cilantro, diced
  • ground red pepper to taste (or can used fresh minced habanero)
  • Spanish rice (your favorite recipe or can use mix – check ingredients)
  • 4-8 whole wheat tortillas – I use soft taco size


Start with pineapple in a large mixing
bowl. Add all peppers, onion, and
cilantro. Add red pepper until it is
spicy enough for you (should be a nice
combination of sweet and spicy). Chill
while you make Spanish rice. You can
use either the packaged kind (check
ingredients) or your favorite recipe.
When this is done, heat the tortillas
in the microwave or on the burner.
Fill with a mixture of pineapple stuff
and Spanish rice.

I like more pineapple stuff than rice. Sometimes I
also throw spinach leaves in there.
Roll up and eat. It’s pretty juicy,
especially towards the end of the
batch, so I would recommend a fork or
else a paper towel handy. Or, you can
put it in vegan pita bread. If you are only
serving one, one batch of this should
last you a whole week.

Serves: 4-8

Preparation time: 20 minutes

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