Despite it being the middle of winter here I’ve had a bit of a craving for summertime foods lately. Perhaps it’s the result of a little winter-induced funk. Or maybe it is because we had the most beautiful sunny winter weather over the weekend. A perfect excuse to pretend it’s summer :)
We love Mexican inspired food here at Veggie num num. Anything that involves wrapping up spicy and fresh ingredients to be eaten in messy mouthfuls is a-okay with me!! Burritos are a favourite and fantastic healthy family food that kids love to eat too.
Wanting to try something a little different I decided to switch the usual beans and rice to quinoa instead. I love this little grain with its beautiful subtle flavor and texture it’s a perfect swap for rice when you feel like something a little lighter.
These healthy vegetarian burritos are full of fantastic flavor. With spicy beans and quinoa, a sweet red cabbage & apple slaw and fresh green tomato salsa all lending a hand to create a super tasty and healthy vegetarian recipe!!
All the elements can be made ahead of time and simply reheat the quinoa and beans and warm a few tortillas (but preferably not to the point of crispy-ness like the ones in the pics… opps :) when you are ready to eat. A great healthy and tasty recipe for a lunch in the sun with family and friends!
Preparation Time: 45mins
Quinoa & Beans
- 2 tsp cumin seeds
- 1 tsp coriander (cilantro) seeds
- 1 tsp paprika
- 1-2 tbs olive oil
- 1 small red onion, diced
- 3 garlic cloves, minced
- 2 cups cooked or tinned borlotti beans
- 1 cup quinoa
- 3 cups vegetable stock
- 1 cup fresh mint, roughly chopped
Dry roast the cumin and coriander seeds over a medium heat for a few minutes until fragrant but be careful not to burn them. Grind the roasted seeds until they form a coarse powder.
Heat the olive oil in a deep heavy based frying pan, fry off the spices including the paprika for 30 seconds add the onion and continue to fry over a medium heat adding the garlic after 1-2 minutes.
Adding a little dash of stock to form a paste in the bottom of the pan toss in the beans and quinoa stir to combine and cook for a minute to allow the flavours develop. Add the remaining stock and bringing to a gentle simmer cook the quinoa for 15 minutes over a low heat until tender and liquid absorbed.
The quinoa and beans can be made ahead of time a reheated being sure to toss through the chopped mint just before serving.
Red Cabbage & Apple Slaw
- 270g (9½ oz) red cabbage, shredded
- 1 red apple, diced
- ¼ cup sultanas (raisins)
- 1 juicy lime, juice only
- ¼ cup non-dairy or dairy yoghurt
- ½ cup fresh coriander, roughly chopped
Whisk the lime juice with the yoghurt adding salt and pepper to taste. Toss all the ingredients together including the dressing until well combined, set aside. The slaw can be made ahead of time a kept covered in the fridge.
Green Tomato Salsa
- 1 green tomato, chopped
- ½ red capsicum (bell pepper), diced
- 2 spring onions, chopped
- 1 chilli (optional), diced
- 1 lime, juice only
- pinch raw sugar
Combine all the ingredients together in a food processor or using a stick blender process to a thick salsa sauce. Use immediately or keep covered in the fridge.
Quinoa & Bean Burritos w/ Slaw & Green Tomato Salsa
- Quinoa & Beans
- Red Cabbage & Apple Slaw
- Green Tomato Salsa
- Dairy or dairy-free yoghurt (optional)
- Your favourite dairy or dairy-free cheese (optional)
- fresh lettuce leaves
- sliced avocado
- warmed tortillas (if you’d like to try making your own follow this recipe I posted a while back for Homemade Wheat Tortillas :)
Spread a warmed tortilla with a little yoghurt if using, top with lettuce leaves, quinoa and beans, green tomato salsa, slaw, slices of avocado and cheese if using. Wrap up and enjoy. A great vegan or vegetarian recipe the whole family will love!!
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