Vegan Burrito Quinoa (Print Version)
# Ingredients:
→ For the filling
01 -
1 red bell pepper, diced
02 -
2 garlic cloves, minced
03 -
1 cup cooked quinoa
04 -
1 small onion, finely chopped
05 -
1 can of black beans, drained and rinsed
06 -
1 cup corn (canned, fresh, or frozen)
07 -
1 tbsp olive oil
08 -
1 tsp ground cumin
09 -
1/2 tsp smoked paprika
10 -
Salt and black pepper to taste
→ For assembly
11 -
4 large flour tortillas
12 -
1 ripe avocado, sliced
13 -
1/4 cup fresh cilantro, roughly chopped
14 -
1/2 cup salsa (mild, medium, or spicy)
15 -
1 lime, cut into wedges
# Instructions:
01 -
In a big skillet over medium heat, warm up the olive oil. Toss in the onion, garlic, and bell pepper. Let them sauté for 5-7 minutes, stirring occasionally, until soft.
02 -
Mix in the corn, black beans, smoked paprika, ground cumin, salt, and pepper. Stir well and let it cook for about 5 minutes, so everything heats through.
03 -
Stir the cooked quinoa into the skillet and combine everything. Adjust seasoning if needed. Take it off the heat once done.
04 -
Gently warm up the tortillas in a dry skillet or microwave until soft and pliable.
05 -
Spoon some of the quinoa mixture onto the center of each tortilla.
06 -
Layer on some avocado slices, cilantro, and salsa for extra flavor.
07 -
Fold the sides of the tortilla inward, then roll it tightly from the bottom to the top. Use aluminum foil or parchment paper to keep it together if needed.
# Notes:
01 -
You can make these ahead of time and pack them for a grab-and-go lunch.
02 -
Leftovers last in the fridge for up to 2 days.