Southwestern Quinoa Burrito
Breakfast, lunch, or dinner! This tasty blend of quinoa stuffed in a tortilla and topped with a zesty southwestern sauce and avocados is sure to fill you up! Packed with protien & its even cheezy!! Feel free to add even more veggies - onions, bell peppers.
- Ready In:
- 1 cup quinoa (remove saponins if your quinoa did not come clean of this)
- 2 cups vegetable broth
- 1 cup cooked red kidney beans (or canned, drained & rinsed)
- 1⁄2 cup water
- 1⁄2 teaspoon minced garlic (I used dried)
- 1⁄2 cup nutritional yeast
- sea salt & freshly ground black pepper, to taste
- 1⁄2 cup water
- 6 tortillas (depends how full you want them)
- avocado, chopped (for garnish)
- 1⁄2 cup salsa
- 1⁄8 - 1⁄4 cup water
- 1 tablespoon non-dairy mayonnaise
- 1 teaspoon cumin
- 1 teaspoon pure maple syrup
- 1⁄2 teaspoon lime juice
- 1⁄4 teaspoon chili powder
- Add dry, unwashed quinoa to a large dry skillet. Toast until fragrant, stirring occasionally. Add veggie broth and bring to a boil. Cover, lower heat, and simmer until tender (about 15 minutes).
- Add beans, water, garlic, nutritional yeast, salt & pepper. Cover, and heat over low flame until beans are warmed through. Add more water if needed to keep the quinoa from sticking.
- In an oven or toaster oven, lightly toast 2 tortillas until warm and slightly crispy.
- Make the sauce: Add all sauce ingredients to a blender and process until sauce is smooth.
- Plate. Divide quinoa/bean mixture in half, and place half the filling inside each tortilla. Roll up or fold tortillas in half. Drizzle with southwestern sauce and chopped avocados.
MY PRIVATE NOTES
RECIPE MADE WITH LOVE BY
Join The Conversation
Yum! What a fun twist on your average burrito! The texture of the quinoa and "cheesy" sauce was great. I made it as directed, but had lots of leftover filling (which I used for more burritos). I would say that this recipe makes enough filling (but not enough sauce) for about six large burritos. Made for Veg*n Swap, July 2010.