Ingredients
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1 cup quinoa (remove saponins if your quinoa did not come clean of this)
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2 cups vegetable broth
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1/2 cup water
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1/2 teaspoon minced garlic (I used dried)
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1/2 cup nutritional yeast
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sea salt & freshly ground black pepper, to taste
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1/2 cup water
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6 tortillas (depends how full you want them)
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avocado, chopped (for garnish)
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1/2 cup salsa
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1/8-1/4 cup water
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1 tablespoon non-dairy mayonnaise
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1 teaspoon cumin
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1 teaspoon pure maple syrup
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1/2 teaspoon lime juice
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1 cup cooked red kidney beans (or canned, drained & rinsed)
Instructions
- 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).
- 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.
- In an oven or toaster oven, lightly toast 2 tortillas until warm and slightly crispy.
- Make the sauce: Add all sauce ingredients to a blender and process until sauce is smooth.
- 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.