I love me some breakfast burritos, but they’re usually made with tofu and fake bacon and I’m trying to cut back on the soy. This one is healthy and soy-free, made with quinoa, black beans, spinach, tomatoes, a little vegan cheese (optional) and a home-made chili paste.
What you’ll need:
- 1/2 cup organic rinsed black beans (canned)
- 1/2 cup uncooked quinoa
- 2 cups fresh spinach, rinsed
- 1/2 cup cherry tomatoes, cut into halves
- 2- 4 tbsp salsa (to top)
- 1/2 cup of your favorite vegan cheese (optional- I used Daiya mozzarella, which is soy-free)
- 2 whole grain tortillas
- 2 tbsp grape seed oil
- 1 tbsp chili powder
- 1/2 tsp fresh minced garlic (or 1 clove, minced)
- 1/4 tsp dried red pepper flakes
- 1/2 tsp oregano
- 1 tsp salt
- 1/2 tsp pepper
Rinse quinoa in a thin-wired colander (so you don’t lose any grains!) In a small cooking pot, cook 1/2 cup quinoa in 1 cup of water until quinoa is cooked and fluffy (usually 10- 15 minutes, make sure to stir every few minutes so the quinoa doesn’t burn to the bottom).
In a frying pan, start with 2 tbsp grape seed oil, 1 tbsp chili powder, 1/2 tsp fresh minced garlic (or 1 clove, minced), 1/4 tsp dried red pepper flakes, 1/2 tsp oregano, 1 tsp salt and 1/2 tsp pepper over medium heat. Mix the ingredients together to create a paste and cook for two minutes.
Add black beans and cherry tomatoes and continue to cook for another 5 minutes. Next add the quinoa and rinsed spinach (don’t completely dry the spinach, a little water on the leaves will help it cook) stir fry and cook for another 3- 4 minutes (or until the spinach leaves are cooked down and a little wilted).
If your tortillas are cold or a harder consistency (such as stone ground wheat), microwave for 30 minutes so they’re easily foldable. Add 1/4 cup vegan cheese (optional) and top with half of the burrito mixture.