Here's another delicious vegan breakfast or brunch. This hearty burro is stuffed with quinoa and kidney beans, then wrapped in a tortilla and topped with a flavorful Southwestern sauce that matches perfectly with the flavors of the burro innards. Oh, yum!
I use quinoa a lot in my cooking. It's packed with protein, cooks up quickly, and is always fail-proof. If you've never tried quinoa, give it a go. Most people love it! In fact, if you like couscous, you're going to love quinoa.
Most people think couscous is a grain, but in fact it's pasta. And quinoa is actually a seed, but it counts in your whole grains totals for the day.
Of course, if you eat a vegetarian or vegan diet, it's extremely important for you to eat beans on a daily basis. Beans are packed with protein also, and they're incredibly good for you.
Some people are confused by beans -- what's the best way to enjoy them? Do you just have to eat a big bowl of beans every day, or what?
Well, one the cool thing I have discovered about beans is that they have the ability to sort of disappear into many different dishes. They're actually quite neutral in taste! So add those beans to whole grains, soups/stews/chilis, salads of all kinds -- use your imagination and eat those beans!
As you may know, I'm a huge fan of vegan sauces. They really keep you married to your vegan diet because they add that certain something that makes you feel as though you're eating something sinful, even if the sauce you're enjoying is healthy. There is no reason to eat boring meals ever again!
Okay, enough blabbering. Onto the recipe...
For the Sauce:
1. 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 remaining ingredients (except sauce ingredients), cover, and heat over low flame until beans are warmed through. Add more water if needed to keep the quinoa from sticking.
2. Make the sauce: Add all sauce ingredients to a blender and process until sauce is smooth.
3. In an oven or toaster oven, lightly toast 2 tortillas until warm and slightly crispy. Plate. Divide quinoa/bean mixture in half, and place half the filling inside each tortilla. Roll up or fold tortillas in half. Top with Southwestern sauce drizzle and chopped avocados.