Vegan beans and the protein-rich seed quinoa are mixed with healthy recipes including quick lime vinaigrette and wrapped in whole grain tortillas. If you leave the cheese off the top, they're even vegan appetizer recipes! Make up these delicious burritos. Try this recipe when you are in the mood for a Mexican-inspired meatless main dish.
Ingredients: Spanish rice style Quinoa 1 can of beans (pinto or black)…rinsed and drained Maria Ricardo’s Tomato Basil wraps/tortillas (all natual and vegan) Garlic (minced) Red onion (sliced) Tomato (sliced) Vegan “cheese” (today I used Wayfare “cheese”: all natural and vegan) Vegan “sour cream” Avocado (sliced) Cilantro 1.5 tsp Cumin 1 tsp Oregano Salt Pepper 1 table Olive oil Spanish Style Quinoa ingredients: 1 cup quinoa 1 cup of vegetable broth 1 can of tomato sauce Salt and pepper to taste
*Soak quinoa for 5 minutes then drain. Bring broth to boil, add quinoa, tomato sauce, salt and pepper. Simmer for 15 minutes. Keep stirring. Then turn off heat and let sit for another 5 minutes. Directions
1. Make Spanish rice style quinoa. 2. Heat olive oil, and add garlic. Then add beans, oregano, salt, pepper, and cumin. Saute the beans for a few minutes then it is ready to be placed on the tortilla. 3. Warm up the tortilla, then pile on the quinoa, beans, cheese, avocado, tomato, onions, vegan sour cream and cilantro. 4. Roll into a burrito! 5. Enjoy!