Southwestern Quinoa Burrito Recipe

Name: Southwestern Quinoa Burrito
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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

Servings: persons

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

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).
2
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.
3
In an oven or toaster oven, lightly toast 2 tortillas until warm and slightly crispy.
4
Make the sauce: Add all sauce ingredients to a blender and process until sauce is smooth.
5
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.

kcal

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Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 18 ingredients. The key ingredients include: 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, and more.

Yes, Southwestern Quinoa Burrito falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Southwestern Quinoa Burrito

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