Tex-Mex Quinoa Burritos

Tex-Mex Quinoa Burritos

With nutty quinoa and creamy soy cheese as some of the main ingredients, these crispy Tex-Mex quinoa burritos break the mold when it comes to traditional Tex-Mex fare.

These hearty yet healthy burritos are 100% vegan and gluten-free, yet stay true to traditional flavours of Tex-Mex cuisine with the addition of spicy salsa, cumin, sweet corn, and black beans, all wrapped in a cripsy gluten-free tortilla shell.

Tex-Mex Quinoa Burritos

These are just as easy to make as traditional burritos and the only difference is that these delicious burritos are packed with healthy and light-tasting ingredients, such as protein-packed quinoa, dairy-free cheese, vitamin k-rich spinach and heart-healty avocados.

The recipe is as simple as combining all the ingredients with cooked quinoa then filling the tortilla shell with the ingredients and sauteeing in a frying pan for a few minutes until browned and cripsy.

Tex-Mex Quinoa Burritos

There may be one tricky part (that will eventually get easier the more you prepare this and get a knack for it); wrapping the tortilla shell. While there are many methods available to try I find that folding the (short) ends in over the filling, and then folding the sides over so that they overlap works best.

For non-vegans, adding a touch of egg wash to the tortilla pieces that are folded against eachother will help seal the tortilla and prevent the contents from falling out during the cooking process.

Tex-Mex Quinoa Burritos

If you try this recipe (and love it!) be sure to snap a pic and tag me on Instagram with #bitesforfoodies so I can see your creation!

Tex-Mex Quinoa Burritos

2015-05-14
: Serves 4
: 15-20 min
: 2-3 min

With nutty quinoa and creamy soy cheese as some of the main ingredients, these crispy Tex-Mex quinoa burritos break the mold when it comes to traditional Tex-Mex fare. These hearty yet healthy burritos are 100% vegan and gluten-free, yet stay true to traditional flavours of Tex-Mex cuisine with the addition of spicy salsa, cumin, sweet corn, and …

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Tex-Mex Quinoa Burritos
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Ingredients
    2 cups cooked quinoa
  • 1/4 cup salsa of choice
  • 1/2 cup kidney beans, drained and rinsed
  • 1/2 cup corn, drained
  • 1 Hass avocado
  • 2 tbs. extra virgin olive oil
  • 1/2 tsp. cumin powder
  • 1 cup grated soy cheese (or cheese of choice)
  • 1 cup organic baby spinach leaves (optional)
  • 4 large gluten-free tortillas
  • 1/2 tsp. ground cumin
  • sea salt and pepper to taste
  • fresh lime for garnish, if desired
Directions

Bring water to a boil in a medium pot then add the quinoa, reduce the heat to medium and cook for 15-20 minutes or until the quinoa has absorbed all the liquid. Set aside to cool. For more specific quinoa cooking instructions, read HERE. In the meantime, prepare the beans and corn, and remove the inner part of the avocado with a spoon then chop roughly.

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Mix all the remaining ingredients (except for the spinach) in a bowl with the quinoa until combined. Set out the tortilla shell on a clean surface then dollop a few spoonfuls of the quinoa mixture onto the center of a tortilla, leaving about a 1/2-inch border around the edges. Add a handful of spinach leaves, if desired then roll up the burrito, as desired. Do not overfill the burritos otherwise they will be difficult to roll up. Prepare the remaining burritos then set aside.

Heat a large non-stick frying pan or skillet over medium heat. Arrange the burritos, seam-side down, in the pan and cook for about 2-3 minutes or until golden brown and crispy.

Tex-Mex Quinoa Burritos

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