Ingredients for Southwestern Quinoa Burrito
- 1 cup quinoa
- Vegetable Broth
- Red Kidney Beans
- 1/2 cup water
- 2 cloves garlic, minced
- 2 tablespoons nutritional yeast
- Salt & Freshly Ground Black Pepper
- 2 large flour or corn tortillas
- Avocado
- Salsa
- Mayonnaise
- Cumin
- Pure Maple Syrup
- Lime Juice
- Chili Powder
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How to Make Southwestern Quinoa Burrito
- Rinse 1 cup of quinoa under cold water until the water runs clear.
- In a medium saucepan, toast the quinoa over medium heat for 2-3 minutes, stirring frequently, until fragrant.
- Add 1 3/4 cups vegetable broth and bring to a boil.
- Reduce heat to low, cover, and simmer for 15-20 minutes, or until all the liquid is absorbed and the quinoa is tender.
- Stir in 1 (15-ounce) can of rinsed and drained black beans, 1/2 cup water, 2 minced cloves of garlic, 2 tablespoons nutritional yeast, salt, and pepper.
- Cover and cook for another 5 minutes, or until beans are warmed through. Add more water if needed to prevent sticking.
- While the quinoa cooks, prepare the Southwestern Sauce (recipe below).
- Warm the tortillas in a dry skillet over medium heat for 1-2 minutes per side, or until warm and slightly crispy. Alternatively, heat in a microwave or oven.
- Divide the quinoa and bean mixture evenly between the two tortillas.
- Top with diced avocado, optional chopped onion and bell pepper.
- Roll up the tortillas tightly or fold in half.
- Drizzle generously with the Southwestern Sauce.
- Serve immediately and enjoy!
Nutrition Information (Approximate per serving)
Sodium
38 g
Sugar
17g
Fat
13g
Carbs
35g
