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.
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INGREDIENTS
Nutrition- 1
- 2cups vegetable broth
- 1
- 1⁄2cup water
- 1⁄2
- 1⁄2
- sea salt & freshly ground black pepper, to taste
- 1⁄2cup water
- 6
-
Sauce
- 1⁄2cup salsa
- 1⁄8 - 1⁄4cup water
- 1tablespoon non-dairy mayonnaise
- 1teaspoon cumin
- 1teaspoon pure maple syrup
- 1⁄2teaspoon lime juice
- 1⁄4teaspoon chili powder
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DIRECTIONS
- 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.
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