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Recipe submitted by watchingtrainsgoby, 02/01/09

Stir-fry Vegetable Burrito

Ingredients (use vegan versions):

    1 cup quinoa
    2 cups water
    guacamole (please see my recipe for guacamole)
    salsa (please see my recipe for salsa)
    15 oz can pinto beans
    4 wraps (tortillas, etc)
    Vegetable Medley:
    poblano pepper
    1/2 red onion
    1-2 cloves garlic (minced)
    small bunch kale (chopped)
    1/2 small eggplant
    1/2 small zucchini
    10-12 small shiitake mushroom caps
    red pepper

Directions:

Gather together your vegetables, wash them and slice them into reasonable sized strips (unless otherwise noted). Heat up a skillet with a little bit of oil or water. Cook your vegetables down till slightly soft leaving out the kale and mushrooms.

Now's a good time to start your Quinoa. Add your water to your quinoa and bring to a boil. Reduce to a simmer and cover, it only takes about 15 minutes to cook.

When vegetables have softened add the kale and the mushrooms and season as you wish (the possibilities are endless but I always use at least a tablespoon of nutritional yeast). Drain, rinse and start to heat the beans. When kale is soft and everything looks delicious lay out your wraps, apply the guacamole, the quinoa, the beans, the vegetables, and top with the salsa. Wrap it up and enjoy!

Source of recipe: I created this recipe while wandering thoughtfully around my local grocery store.

Makes: 4 servings, Preparation time: 10 minutes, Cooking time: 20 minutes