Avocado Quinoa Black Bean Tortilla
2 Servings, 45 Minutes
Vegan, Plant-Based
Ingredients
¼ cup Water
1 cup Black Beans (cooked, drained and rinsed)
¾ cup Diced Tomatoes (fresh)
½ cup Corn (fresh, canned or frozen)
½ tsp Cumin
¼ tsp Paprika Chili Powder
¼ tsp Sea Salt
⅓ cup Quinoa (dry/uncooked)
2 Corn Tortillas
1 cup Baby Spinach
1 large Avocado (diced)
cilantro (garnish)
Preparation
In a large pot, add water, black beans, tomatoes, corn, cumin, paprika, chili powder, and salt. Bring it to a simmer.
Add the quinoa and cook for 12 to 15 minutes.
Place each tortilla wrap on a plate and top with spinach, avocado, and the quinoa filling.
Garnish with cilantro
Enjoy!
Notes
Leftovers
Store spinach, avocado, and quinoa filling in separate containers in the fridge for up to 2 days.
Eat well. Feel good. Be happy.
💚 Melissa
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