Make Ahead Super Green Vegan Quinoa Burritos

Make Ahead Super Green Vegan Quinoa Burritos Recipe

Burritos make good plane food. I remember seeing a women twenty years ago on a flight with her husband and two children. They all had burritos. Foiled peeled back, five hours into a flight, I wanted to insert myself into her family. That was the moment I realized a bit of extra craziness as you're trying to get out of the house can be worth it. So, yes, burritos - they're portable, you can eat a portion, rewrap, and save the rest for later. And the best part? You can fill them with whatever you like. I made these burritos to take on a flight from San Francisco to Honolulu, last week, and froze the remainder to guarantee an easy meal when we got back. Each one is filled with quinoa, mung beans, and lots of shredded kale. Which might not sound appetizing, but(!) everything comes together with a creamy, serrano chile-spiked avocado dressing. Think feisty green goddess. The dressing is boosted with extra lemon, and the acid helps to keep the avocado bright, and loosens the kale up a bit at the same time. Double win.

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Super Green Vegan Quinoa Burrito

Super Green Vegan Quinoa Burrito

Super Green Vegan Quinoa Burrito

A couple of notes...I like these at room temperature, but you can certainly heat if you like. To freeze, wrap in a later of parchment paper, and then again in a piece of foil. Place in a large freezer bag. Also, if you have a hard time finding mung beans, swap in other beans or lentils.

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Make Ahead Super Green Vegan Quinoa Burritos

Feel free to play around with the wrap itself if tortillas aren't your thing - collard leaves, kale, or sheets of nori are all alternatives.

1 avocado
2 cloves garlic
4 scallion, trimmed
handful of chives, basil, and/or cilantro
1/4 cup tahini or almond butter
1/4 cup water
5 tablespoons lemon juice
salt or coconut aminos, to taste
1 serrano chile pepper (optional)

2 bunches of kale, de-stemmed, and sliced
6 multi-grain or spinach tortillas
3 cups cooked mung beans
3 cups cooked quinoa

optional: toasted pepitas, hemp seeds

Combine the avocado, garlic, scallion, herbs, tahini, water, lemon juice, salt, and serrano in a blender or food processor and pulse until creamy. Transfer to a jar.

Place the kale in a large bowl, and add about 1/2 of the dressing to it. Massage with your hands until the kale is nicely coated and beginning to collapse a bit.

Place one tortilla on the counter and fill with about 1/2 cup of the quinoa, 1/2 cup of the mung beans, a couple generous dollops of the dressing, a handful of the kale mixture, and a sprinkling of pepitas and hemp seeds (if using). Fold and roll, and then repeat with the remaining burritos. Wrap each in parchment paper, and then foil if you're planning on eating later. You can freeze in multiples, wrapped in parchment, and then foil in large plastic bag.

Makes 6 burritos.

Prep time: 10 minutes - Cook time: 30 minutes

If you make this recipe, I'd love to see it - tag it #101cookbooks on Instagram!
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