Avocado Quinoa Black Bean Tortilla
2 Servings, 45 Minutes
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)
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
Store spinach, avocado, and quinoa filling in separate containers in the fridge for up to 2 days.
Eat well. Feel good. Be happy.
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