SERVINGS
4 Servings
Ingredients
- 1 cup quinoa
- 2 cup vegetable broth
- 1 cup cooked red kidney beans
- 12 cup water
- 1/2 teaspoon minced garlic (i used dried)
- 1/2 cup nutritional yeast
- 1/2 cup water
Sauce
- 1 cup quinoa
- 2 cup vegetable broth
- 1 cup cooked red kidney beans
- 12 cup water
- 1/2 teaspoon minced garlic (i used dried)
- 1/2 cup nutritional yeast
- 1/2 cup water
- 1/2 cup salsa
- 1 tablespoon nondairy mayonnaise (vegenaise)
- 1 teaspoon cumin
- 1 teaspoon pure maple syrup
- 1/2 teaspoon lime juice
- 2 teaspoon tortillas
Preparation
Baking Directions:
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 heat until beans are warmed through.
Add more water if needed to keep the quinoa from sticking.
Sauce: Add all sauce ingredients to a blender and process until sauce is smooth.
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.
