Not all UnDieters are following Paleo or Low Carb so I wanted to give you all one of my favorite burrito recipes. Vegans can forgo the cheese and this will still be a delicious recipe. As with most of my recipes there are many variations which I’ll share with you at the end after the basic recipe.
1 cup quinoa
2 cups chopped vegetables such as zucchini, onions, or bell peppers, or a mix
1 tablespoon paprika
1 teaspoon salt
one 15 ounce can black, pinto, or kidney beans
2 cups tomato salsa or salsa verde
8 whole wheat tortillas
1t o 2 cups shredded cheddar, pepper Jack, or Mexican cheese blend
Rinse quinoa well. Drain and place in a saucepan with 2 cups of water, paprika, vegetables and salt. Bring to a boil. Reduce heat to low, cover and simmer until tender and most of the liquid has been absorbed, 15 to 20 minutes.
Preheat oven to 350 degrees F.
Stir in beans and 1 cup salsa. Place one tortilla in an oiled baking dish. Fill with 1 cup of the quinoa mixture. Fold over. Continue filling and folding tortillas until all 8 tortillas are filled. Top with 1 cup of salsa and the cheese. Bake for 12 to 15 minutes until hot and bubbling.
Use soy cheese in place of the cheese or just eliminate the cheese altogether.
Spice Change Up
Change up the paprika with taco seasoning or fajita seasoning.
Add 1 tablespoon minced garlic to the quinoa while boiling it.
For really cheesy burritos add 1 cup cheese to the quinoa mixture before rolling it up in the tortillas. You’ll have extra filling left over which you can set aside for another meal or just use a couple extra tortillas.
Top It Off
After removing from the oven garnish with chopped avocado, sour cream, sliced green onion, chopped roasted green chilies, sliced olives, chopped red onion …