Mexican Quinoa and Black Bean Wraps with Green Chili Guacamole
Servings
6 Servings
Ingredients
- 1 ½ cups water
- 1 cup quinoa rinsed and drained
- 1 14.5 oz. can diced tomatoes
- 1 teaspoon sea salt
- 1 teaspoon dried cumin
- 1 teaspoon dried oregano
- 1 tablespoon olive oil
- 1 cloves garlic minced
- ¼ cup water or vegetable stock
- 1 can black beans undrained
- ¼ to ½ teaspoon chili powder according to taste
- ½ teaspoon salt
- 1 avocado diced
- 1 teaspoon canned green chilis
- ¼ teaspoon salt
- ½ teaspoon fresh lime juice
- 6 small to medium sized flour or gluten free tortillas warmed in cast iron skillet
- Fresh cilantro for topping
- Organic carrots sliced into thin strips
- Mexican Quinoa
- Garlic Black Beans
- Green Chili Guacamole
Instructions
- Mexican Quinoa:
- Bring water to a boil in a large, flat bottomed saucepan.. Add quinoa, tomatoes, salt, cumin, and dried oregano. Stir until combined.
- Return heat to low, cover, and simmer for about 30 minutes, or until all of the water is absorbed.
- Take pan off heat, covered, to rest for five minutes. Remove cover and fluff with a fork.
- Garlic Black Beans:
- Saute garlic in olive oil over medium heat until fragrant and lightly toasted.
- Add stock, beans, chili powder, and salt.
- Lower heat to medium low and cook until thickened, about 10 to 13 minutes.
- Green Chili Guacamole :
- Combine all ingredients in medium bowl and smash together with the back of a spoon, until mostly smooth but some chunks remain. Enjoy!
- To assemble the wrap:
- Using a flat surface, spread Green Chili Guacamole on flour tortilla. Top with Mexican Quinoa, then Garlic Black Beans, then carrot strips.
- Roll tortilla from longest side, tightly as you can, while pushing ingredients inward to the wrap.
- Slice in half, and serve with cilantro if desired!