Recipe: Southwestern Quinoa Wrap

I have been holding out on posting new recipes until I could take decent pictures of them, but it’s starting to look like I might never post another recipe again if I stick to those parameters, so I am using the picture from Epicurean Mom, where I got the recipe, and moving on 🙂 (She also has a recipe at that link for dressing that we didn’t use.)

This wrap was delicious and easy and filling. And for anyone who asks where vegetarians get protein, this wrap has tons of it! Quinoa, black beans, and avocado all have plenty of protein, and most whole wheat tortillas have a sizeable amount as well. And fried onions are delicious any day!

Southwestern Quinoa Wrap

1 cup quinoa, rinsed well
2½ cups veggie broth
15 ounces black beans
1 medium onion, coarsely chopped
2 tablespoons olive oil
1 avocado, sliced
1 cup of corn
4 whole wheat tortillas

Heat veggie broth and quinoa in a small saucepan until just boiling.  Turn to low-medium and simmer for 25 minutes, or until just tender.  Fluff with a fork and set aside.

Heat olive oil in a small skillet over medium heat, add the onion.  Cook until browned and caramelized, about 10 minutes.  Set aside.

Preheat oven to 375 degrees.  Place corn on a baking sheet, drizzle with olive oil and toss to coat.  Bake until just browning, about 7-10 minutes, stirring occasionally.

Take a tortilla and load it up!

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One response to this post.

  1. seems as good recipe 😀

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