Vegan Protein Burritos

These burritos are loaded with plant protein and are easy to prepare for a delicious, nourishing meal that everyone is sure to love.


I don't think I've ever met anyone who doesn't like burritos. They are likable because they can be filled with just about anything. They can be loaded with meat, or not, and can be either sweet or savory. And there are numerous options for the wraps as well.


These burritos are vegan and loaded with plant protein and a variety of flavors and textures, but nothing so exotic that you can't find in your local grocery store. These are also a good option for meal-prepping - just leave out the guacamole until you're ready to assemble your wrap and you've got a convenient, make-ahead meal.



Vegan Protein Burrito Fillings: Quinoa & Black Bean Mix, Guacamole, Kale, Pico de Gallo

Recipe modified slightly from Blissful Basil


Quinoa 3/4 cup white quinoa, thoroughly rinsed

1 1/2 cups water

1/4 teaspoon sea salt

1 can black beans, drained and rinsed

1/4 cup chopped fresh cilantro

3 tablespoons lime juice

3 tablespoons hemp seeds

1/4-1/2 teaspoon salt, to taste

Freshly ground black pepper, to taste

Kale 3 cups destemmed and chopped kale

1 tablespoon lime juice

1/2 tablespoon olive oil

Salt, to taste

Freshly ground black pepper, to taste

Pico de Gallo 1 cup quartered tomatoes

1/4 cup finely diced red onion

2 tablespoons chopped cilantro

Salt, to taste

Guacamole 1 ripe avocado, halved, pitted, and peeled

1 lime, juiced

Salt, to taste

Additional Ingredients 4 large sprouted-grain, whole wheat or gluten-free tortillas


Instructions

Quinoa Add the quinoa and water to a small pot with 1/4 teaspoon sea salt. Heat over medium-high heat until boiling. Reduce heat, cover, and simmer for 10-14 minutes or until quinoa is tender and translucent. Fluff with a fork and transfer to a large bowl.


Add the black beans, chopped cilantro, lime juice, hemp seeds, salt, and black pepper to the quinoa and stir. Set aside.

Kale Add the chopped kale, lime juice, olive oil, and salt to a bowl and massage the kale for 2-3 minutes or until tender. Set aside. (This is my favorite part, and don't skimp on the massage time! This really helps to break down and tenderize the kale, and, it's kinda relaxing!).

Pico de Gallo Add the tomatoes, red onion, cilantro, and salt to a bowl and stir to combine. Set aside.

Guacamole Scoop the flesh of the avocado into a small bowl along with the juice of one lime and salt, to taste. Use the back of a fork to smash the avocado to desired consistency. Set aside.




To Assemble the Burritos Lay one tortilla flat on a clean work surface. Fill the tortilla with the quinoa mixture, pico de gallo, guacamole, and kale. Begin rolling the burrito away from you, being sure to tuck the sides in as you go. Slice in half and serve immediately. Repeat.


Enjoy!


-B


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