Tex-Mex Bare Burrito with Quinoa

Published on April 9, 2015 | By |

- Prep Time
- 25 Minutes
- Difficulty Level

Honk if you love Mexican!!! Here at the Nixon 5 ranch we love it!!! This is one of our favorite meals. It’s packed with protein, fiber, minerals, healthy, brain boosting carbs and heart healthy fat. It’s a busy ladies best friend when she’s looking for a quick, power packed meal that’s full of flavor! Try it and let me know what you think.

Dairy-Free, Egg-Free, Gluten-Free, High Fiber

Ingredients

2 cups quinoa
1 qt. vegetable or chicken broth
1 - 2 14 oz. bags sliced peppers and onions
1 can kidney beans
1 can black beans
2 avocados
1 small lemon
1/2 - 1 t. salt
1/2 t. cumin
1/4 t. coriander
1 large garlic clove, minced
1 jar salsa, optional
1 bag shredded dairy free cheese, optional
1 bag favorite "corn" chips, optional

Instructions

1. In a large sauce pan combine the broth and quinoa. Bring to a boil over medium-high heat and then lower the heat to low and simmer for 15-20 minutes, until all the liquid is absorbed.
2. In a skillet heat 1t. grape seed oil or coconut oil and saute the peppers and onions.
3. In a small sauce pan combine the kidney and black beans and warm over medium heat.
4. In a medium bowl mash the avocados well. Slice the tomato and add to the avocado. Add the juice of one lemon and the seasonings and mix well.
5. When the quinoa is done, place a scoop into a bowl. Top with peppers, onions, beans and avocado.
6. Add the optional ingredients as desired.