Quinoa Veggie Bean Burritos Enchilada Style

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Recipe submitted by kmouse, 08/15/09

Quinoa Veggie Bean Burritos Enchilada Style

Ingredients (use vegan versions):

2 tablespoons olive oil
1 onion, chopped
2 cloves garlic, minced
1 large green or red bell pepper, chopped
1 small zucchini, chopped
2 cups baby spinach, roughly chopped
1 teaspoon cumin
1 teaspoon taco seasoning or chili powder
1/2 teaspoon oregano
1- 14oz. can diced tomatoes, drained and juice reserved
1- 14oz. can black, kidney, or pinto beans, drained and rinsed
2 cups water
3/4 cup quinoa
1 cup frozen corn (optional), thawed
1- 8oz. can tomato sauce seasoned with 1/2 teaspoon each cumin and chipotle chili powder
1/4 cup vegan mayo
squirt of ketchup
squirt of lime juice
6 soft taco size flour tortillas

Directions:

1) Preheat oven to 350 degrees Fahrenheit.

2) Heat olive oil in a medium sized pot and saute onion, bell pepper, zucchini and garlic until they are soft. Stir in the cumin, taco seasoning, and oregano and then add the drained tomatoes and spinach. Add the black beans, water and quinoa. Bring to a boil and then lower heat to medium low and cover. Simmer for 20 minutes or until quinoa is tender. Stir in thawed corn (if using). Season with salt and pepper.

3) To make the sauce, mix the tomato sauce and the reserved tomato juice in a bowl. Season with cumin and chipotle chili powder. Stir until combined.

4) Prepare drizzle by combining vegan mayo, ketchup and lime juice in another small bowl.

5) To prepare burritos, spread a little bit of sauce in the bottom of a baking dish. Fill a tortilla generously with the quinoa mixture. There will be a lot of filling so don't be afraid to fill them to bursting. Roll the tortilla closed and place seam side down in the baking dish. Proceed with the rest of the tortillas. Pour remaining sauce on top of all the burritos. Drizzle with vegan mayo/lime juice mixture. Bake uncovered for 20 minutes.

Source of recipe: Adapted from a recipe I found in Vegetarian Times.

Makes: 6 burritos, Preparation time: 20 minutes, Cooking time: 20 minutes


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thirteenblackbirds

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Re: Quinoa Veggie Bean Burritos Enchilada Style

« Reply #1 on: September 09, 2009, 11:06:32 PM »

this was pretty good! i really liked the sauce and especially the drizzle!-- my husband thought it tasted a lot like real sour cream. I used Wildwood garlic aioli for mayonnaise. mmm! I used lemon juice because i was out of lime, I used the chili powder rather than taco seasoning, and I omitted the corn and zucchini. I thought the actual filling could have used some additional seasoning, but the sauces were really flavorful and helped make up for it. the time from start to finish was an hour for me.


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AGBD

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Re: Quinoa Veggie Bean Burritos Enchilada Style

« Reply #2 on: February 05, 2010, 10:48:23 AM »

We tried this recipe last night and LOVED it! The prep time took my husband about an hour, maybe it will be faster the 2nd time we make it. We did not use corn, but added fire roasted green chilies. We used chili powder, not taco seasoning, and spiced it up a bit with a dash of cayenne pepper. My husband typically does not like spinach, but it was chopped finely, cooked down a bit, so he couldn't even taste it.


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Allychristine

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Re: Quinoa Veggie Bean Burritos Enchilada Style

« Reply #3 on: February 05, 2010, 03:52:07 PM »

Yum, yum, yum!!! I've wanted to make this for a while, because of all those great kmouse photos. I now know why it's one of your staples! It did it casserole style, didn't have zucchini, used rotel for the tomatoes, canned corn, and enchilada sauce. I also added some black olives to the top. I sadly couldn't enjoy the vegenaise drizzle, because I only had some gross nayonaise, and didn't want to ruin the dish. I did make some, but couldn't even taste it. I added FYH monterey to the top. Very tasty!


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~treehugginghippiefreak~

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Re: Quinoa Veggie Bean Burritos Enchilada Style

« Reply #4 on: February 05, 2010, 07:54:50 PM »

This is seriously delicious! I didn't have any zucchini or tomato sauce...I subbed with tomato paste and water. I also added some olives in the filling because my guys love them...I think next time I will l also add mushrooms for the same reason.

Easy and delicious!! Smitten


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Baby Doll

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Re: Quinoa Veggie Bean Burritos Enchilada Style

« Reply #5 on: February 06, 2010, 06:42:11 PM »

YummmmmmY!!!! I used white beans (because I needed to use up my last can) and white rice (because I also needed to use that up) in place of what was called for. I also added black olives, cilantro, and Follow your ♥ Mozz. I baked mine more like 4O mins because I was waiting for the cheese to melt, but it didn't. I've always had a problem with that. =\ Does anyone have any advice?

Anyways, This was great! Thanks for sharing!


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Allychristine

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Re: Quinoa Veggie Bean Burritos Enchilada Style

« Reply #6 on: February 06, 2010, 06:45:26 PM »

Quote from: Baby Doll on February 06, 2010, 06:42:11 PM

Cut it into blocks, and then microwave in a bowl (or pot on stove), until it's mostly melted. It will all melt (usually just under 2 minutes). Pour it on, and then you can bake it to make it bubbly, or broil it for some browning.


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Baby Doll

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Re: Quinoa Veggie Bean Burritos Enchilada Style

« Reply #7 on: February 06, 2010, 09:10:04 PM »

Awesome!! Thanks AllyChristine =]


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caroleena2

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Re: Quinoa Veggie Bean Burritos Enchilada Style

« Reply #8 on: February 08, 2010, 01:33:47 AM »

Yum! I was inspired to try this out by, of all things, the jar of Veganaise I bought...

I subbed garlic powder for the garlic, red onion for the onion not-otherwise-specified, and did my sauteeing in a little bit of water so I didn't have to use oil on top of the veganaise. I used regular chili powder since I didn't have the chipotle powder. I added some cayenne to spice everything up in the filling, and layered the filling casserole-style with Ezekiel tortillas (which gave a nice nutty flavor to the dish). Finally, I didn't have one of those little tomato sauce cans, so I used 8 ounces of a can of tomato puree, and I subbed lemon for lime (and used the juice of about 1/2 lemon... thought it was too much at first but it did make it "drizzle" nicely and by the time everything was cooked it was perfect).

Only slight qualm was that I thought the zucchini was really overdone due to it boiling in with the quinoa. Ideally, I would sautee it and then put it aside, mixing it in at the last minute. (Then again I don't know if it would be worth the extra step of preparation). Also, I REALLY wish I had chipotle chili powder... I thought it would have added a nice other dimension to the flavor.

Finally, I'm impressed that my version came out looking very much like kmouse's. Sometimes the recipes end up less pretty than the pictures... not this time


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