QUINOA VEGGIE BURRITOS
...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
1-2 Tbsp. diced green chiles
4 green onions
½ cup yellow onion
2 cloves garlic, minced
1 green pepper
¼ cup cilantro
1 (11.5 oz.) can V8 Juice
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 chiles, green onions, yellow onion, green pepper, tomatoes, cilantro, and avocado. Reserve ½ of the second avocado for dip if desired. Mince the garlic.
In a large mixing bowl, combine quinoa, black beans, hominy, black eyed peas, and corn. Add above mixture. Stir together. Pour V8 juice over the top. Add oregano and juice from the lime (and optional cumin if desired.) Mix together. Gently fold in the chopped avocado.
Place 2/3 cup of burrito filling in the center of a whole wheat tortilla wrap. Fold burrito style securing with a toothpick if necessary. This recipe makes enough filling for 12 to 14 burritos. It huge. Plan to freeze or give some away.
Line a large cookie sheet with parchment paper. Place burritos about 1 inch apart from each other and lightly coat the burritos with olive oil.
Bake at 400 degrees for 10 minutes, until the top of the burrito is toasted golden brown. Turn burritos over and coat again; then bake for 10 additional minutes until all the burrito is toasted and the filling inside is hot. Serve with avocado ranch dip and garnish with cilantro.
Wrap leftover burritos individually in aluminum foil. Reheat in oven set at 400 for 10 minutes.