Vegan Southwestern Quinoa Burrito
Nb persons: 0
Yield: a great vegan breakfast, lunch or dinner
Preparation time:
Total time:
Source: http://www.vegancoach.com/vegan-breakfast.html#anchor-southwestern-quinoa-burro
| Vegan Southwestern Quinoa Burro A tasty combination of flavored quinoa and red kidney beans, stuffed into a tortilla and topped with a flavorful Southwestern sauce. Makes a great vegan breakfast, lunch or dinner. | |
| 1 cup | quinoa |
| 2 cups | vegetable broth |
| 1 cup | cooked red kidney beans |
| 1/2 cup | water |
| 1/2 teaspoon | minced garlic |
| 1/2 cup | nutritional yeast |
| Sea salt, to taste | |
| freshly ground black pepper, to taste | |
| 1/2 cup | water |
| Sauce: | |
| 1/2 cup | salsa |
| 1/8 - 1/4 cup | water |
| 1 Tablespoon | non-dairy mayo |
| 1 teaspoon | cumin |
| 1 teaspoon | pure maple syrup |
| 1/2 teaspoon | lime juice |
| 1/4 teaspoon | chili powder blend |
| Also: | |
| 2 | tortillas |
| Avocado, chopped,, (for garnish) | |
1. 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 remaining ingredients (except sauce ingredients), cover, and heat over low flame until beans are warmed through. Add more water if needed to keep the quinoa from sticking.
2. Make the sauce: Add all sauce ingredients to a blender and process until sauce is smooth.
3. In an oven or toaster oven, lightly toast 2 tortillas until warm and slightly crispy. Plate. Divide quinoa/bean mixture in half, and place half the filling inside each tortilla. Roll up or fold tortillas in half. Top with Southwestern sauce drizzle and chopped avocados.
Serves: 2
Recipe uploaded with Shop'NCook for iPhone.
Back to Shop'NCook recipe database