Chandi Schwab
I actually got this recipe off of the blog of a running friend named Rebecca. We tried it and loved it! It is healthy and Very filling. This is a great recipe to cook up when company comes. It feeds a lot!
Veggie Quinoa Burritos
...revised recipe from Kitchen Kneads
1 (15 oz.) can black beans (or 2 cups cooked)
1 (15 oz.) can white hominy
1 (15 oz.) can black eyed peas (can substitute other bean of choice)
1 cup frozen (or freeze dried) corn
1 cup quinoa, cooked
1 small can diced green chiles
4 green onions
½ cup yellow onion
2 cloves garlic, minced
2 tomatoes diced
¼ cup cilantro
1 cup mild salsa mixed with 1/2 cup water
½ tsp. cumin (optional)
¼ tsp. oregano
1 small lime
1 Tbsp. extra virgin olive oil
1 or 2 avocados
Raw cheese, grated (opt)
Whole Wheat Tortillas
Drain cans of black beans, white hominy, and black eyed peas into a colander. Add corn. Rinse well with cool water.
Dice or chop, green onion, yellow onion, tomatoes, cilantro, and garlic.
In a large mixing bowl, combine cooked quinoa, black beans, hominy, black eyed peas, and corn. Add above mixture. Stir together. Pour salsa/water mixture over the top. Add oregano and juice from the lime (and optional cumin if desired.) Mix together. Gently fold in the chopped avocado. or save it to put on top after it is cooked.
Place 2/3 cup of burrito filling in the center of a whole wheat tortilla wrap. sprinkle cheese on it as well if desired. Fold burrito style securing with a toothpick if necessary. This recipe makes enough filling for 12 to 14 burritos. Plan to freeze or to feed large group.
Spray cooking spry on a large cookie sheet. Place burritos about 1 inch apart from each other and lightly coat the burritos with olive oil.
Bake at 400 degrees for 8 minutes, until the top of the burrito is toasted golden brown. Turn burritos over and coat again; then bake for 8 additional minutes until all the burrito is toasted and the filling inside is hot. Serve with sour cream, avocado, and cilantro for garnish.
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