Flat Bread Burritos with Mexican Quinoa and Homemade Refried Beans

Flat Bread Burritos with Mexican Quinoa and Homemade Refried Beans

This recipe includes two previous recipes. In August 2011 I posted a recipe for homemade refried beans that are yummy and lard free. I make these refried beans once a month a freeze the remainder for mexican food nights. In my last post you will find the recipe for mexican quinoa that is vegan and crazy flavorful. These two recipes make the flat bread burritos to die for. It may take some time but remember both the refried beans and quinoa can be made ahead of time and refrigerated. Once you have those made, these burritos can be done in a flash! (For your convenience I reposted the recipes for homemade refried beans and mexican quinoa below)

Ingredients for Flat Bread Burritos:
1 flat bread per person
1/4 avocado per person sliced
1/2 tomato per person chopped
1 tbs green onion per person chopped
1/4 cup mexican quinoa per person (previous post or below)
1/4 cup homemade refried beans per person (see below)

Lay your flat bread out on a plate and pour on your beans. Top that with the quinoa and the avocado slices. Sprinkle over the tomato and onion. Fold over the the top and bottom of the burrito and roll the side in. Then it is ready to serve.
Yields one serving


Mexican Quinoa Ingredients and directions:

2 cups cooked quinoa (follow the instructions on the box I used vegetable broth instead of water)
2 tbs olive oil
1 onion finely chopped
1/2 of a jalapeno finely chopped
2 cloves garlic minced
1-2 tsp of salt to taste
2 tsp chili powder
1 tsp paprika
1 tsp dried oregano
1 tsp onion powder
1 1/2 tsp cumin powder
1/4 cup beer or vegetable stock
1 tomato chopped

Start cooking your quinoa so it can be simmering while you make the mexican mixture.

In a large pan heat olive oil over medium low and add onion, jalapeno and garlic. Saute together and add in your aromatics; salt, chili powder, paprika, dried oregano, onion powder and cumin powder. Saute together on medium low for about 8 minutes or until the onion have softened. Once the onion starts to soften add the beer and saute together. Then add the tomato and let everything cook down until the beer has absorbed into the vegetables. Finally add 2 cups of cooked quinoa and saute together on low for a minute or two until quinoa has absorbed some of the ingredients and have been fully coated. Then it is ready to serve.
yields 3-4 cups


Homemade Refried Beans Ingredients and Directions:
1 lb. bag of dried pinto beans
1 large white or yellow onion pealed and chopped in half
4-5 cloves of garlic pealed and left whole
4 tsp. Salt
2 tsp. cumin
1 tsp. cayenne pepper

Beans themselves do not cause gas, it is the dirt on the beans that cause gas. For this reason I recommend boiling the beans in water for roughly 30 minutes, strain and clean the pot and then start the recipe.

In a large stock pot pour in the clean beans. Add halved onion, whole garlic cloves and salt. Fill pot with water so that the water comes to a half an inch above the ingredients. Bring to boil and cover. Let simmer on medium low for two hours.

Once beans are cooked, use a measuring cup to take about a cup of the water from pot and keep aside for blending beans. In batches blend the cooked beans, onion and garlic till entire batch is smooth and creamy. If beans get too thick use the water taken from the pot to loosen the beans. Return all the beans back to the pot add cumin and cayenne pepper or taco seasoning and let all ingredients cook together on low for ten more minutes. Then serve.
Yield about 12 servings

Beans can be frozen for up to three months and refrigerated for up to a week.
Quinoa can be refrigerated for about 5 days