Vegan Quinoa and Black Bean Wraps with Hummus
Vegan summer black bean wrap with quinoa, black beans, hummus, corn, and tomatoes. Perfect for picnics or lunch on the go.
Prep Time15 mins
Cook Time20 mins
Total Time35 mins
Servings: 6 tortillas
- 2/3 cup quinoa
- 1 cup vegetable broth
- 1/2 teaspoon paprika
- 1/2 teaspoon chipotle chili powder
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 cup corn, from 1 ear of corn
- 1 cup cooked black beans, or chickpeas
- 1 cup cherry tomatoes, quartered
- 2 tablespoon lime juice, approximately 1 lime
- 1/2 teaspoon kosher salt, or to taste
- 1 tablespoon hummus
- Baby spinach leaves
- 6 Flour tortillas (large burrito size)
I always rinse my quinoa vigorously before cooking it up. To do this, place the quinoa in a bowl with enough water to cover it by about one inch. Rub the quinoa between your palms vigorously in the water. The water should become cloudy from the saponin, a bitter protective coating on the seeds, being rubbed off. Empty the bowl of water and repeat two more times. Rinse the quinoa under running water using a fine mesh strainer.
Combine the rinsed quinoa, broth, paprika, chili powder, garlic powder, and onion powder in a small saucepan over medium heat. Bring to a simmer, cover, and reduce the heat to maintain a steady low simmer. Cook for 20 minutes. You'll know it's done when the seeds looks like curly-q's.
Pile the quinoa into a large bowl and stir in the corn, beans (or chickpeas), tomatoes and lime juice. Stir in the salt to taste.
Spread the hummus on each tortilla, thinly cover with spinach leaves, and spoon about 1/3 cup of the quinoa mix in a heaped row, slightly off center. Fold one side of the tortilla over the quinoa and roll up fairly tightly. Use a toothpick to hold it closed.
This recipe is from Sarah at the Fantastical Sharing blog, which was adapted from the Je Suis Alimentageuse blog.
Calories were calculated using the VeryWell Fit nutrition calculator