This is according to our serving size for two people. We had plenty of left overs.
*we chose gluten free tortillas made out of black rice, which were super yummy, but also fell apart really easily. It helps to get LARGE wraps, to make sure the ingredients don’t burst out of the sides and make too sticky for the foil.
1 Red onion
1 Clove of garlic
1 Can pickled jalapeños
1 Jar sliced black olives
1 Can of black beans (you can also use dried beans, too)
1 Sweet potato
1 Red bell pepper
1 Yellow bell pepper
1 Yellow onion
1 Bag of Spinach
Salt and pepper
1. Cut sweet potatoes into chunks. Use oil olive, salt, paprika and smoked paprika to your liking. Roast in oven at 210 C. I bake for 40 – 45 minutes, but please cook to your liking.
2. Boil water for quinoa. Cook according to the ratio on the bag of the quinoa you choose. This usually takes about 25-30 minutes. Leave on low heat to stay warm.
Once potatoes and quinoa have about 10 – 15 minutes left, then you can start on the rest.
3. If you’re making your own guacamole, now’s the time. If you have pre-made guacamole, then skip this step.
-Cut up 2 avocados. Dice half tomato and red onion to your liking. Crush garlic.
-Add mixture together, and mash.
-Add salt, pepper, and cilantro.
–Squeeze half lime over guac to preserve, and for added zest.
4. Dice yellow and red bell peppers with yellow onions. Add to frying pan with fresh spinach. Include fresh chilies and jalapeños if you like spice (we use two red chillies and 2 jalapeños). Spice with paprika, smoked paprika, salt and pepper. Squeeze half of lime over veggie mixture. Cook with olive oil on medium heat for about 10 minutes, or to your liking.
5. Wash and drain black beans, and pour into small pot. Dice pickled jalapeños and sliced black olives. Add them to black beans. Cover mixture with nutritional yeast for a cheesy flavor (we used about 3/4 C). For more spice, add cayenne pepper. Cook on low heat for about 10 minutes.
6. Once everything is cooked, then lay your wrap onto a square of tinfoil. Spread thin layer of hummus or creamy cashew cheese onto wrap. This will give the burrito more of a stick/wet texture similar to cheese.
7. Add all beans, quinoa, potatoes, and veggies to the wrap. Fold up the wrap like a burrito, and cover with tin foil. Bake in oven at 150 C for roughly 25 mins. The longer you bake, the crispier your wrap will become (like a tortilla chip).
8. Unwrap from foil (hopefully your’s doesn’t fall apart!). Squeeze lime to burrito as you like, and cover with guacamole. Option to add hot sauce here if you still need more spice.