Name: Southwestern Quinoa Burrito
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4 serving(s)
Ingredients: 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

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Recipe by Mindelicious

5

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Southwestern Quinoa Burrito created by Prose

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:: 30mins
Serves:
Units:

Nutrition Information

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ingredients

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)
Sauce
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

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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RECIPE MADE WITH LOVE BY

@Mindelicious

Contributor

@Mindelicious

Contributor

"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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question by Monica Gaskins

1/17/2018

Is the nutritional yeast a must have ingredient? Where do I find this ingredient?
review by timhammond

11/1/2013

This was delicious! I would say it takes longer to make than it indicated.
review by movendi

11/16/2010

This is a really great meal. Although i didn't have quiet all the ingredients i am now fan of putting quinoa in a burrito as well as a healthy dose of veggies. I put some tahini for the sauce as well as some garlic simmered in oil.
photo by Prose

8/2/2010
review by Prose

8/1/2010

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.