1 cup quinoa, cooked and cooled (this is a great way to use leftover quinoa and transform it into another meal. We used a organic grain blend of golden quinoa, red quinoa, amaranth and millet from one of our favorite stores in NYC – Dual Specialty Store located at 91 1st Avenue between 5th and 6th Streets)
1/2 bunch organic kale, finely shredded
2 organic carrots, shredded or julienned
1 can organic black beans (we prefer the Eden Organic brand, not only are their cans BPA-free but they do not add salt to their beans and cook their beans with the mineral-rich sea veggie, Kombu)
1 small organic yellow onion, diced (red onion works nicely too!)
1 tomato, diced
1 lime, juiced
1-2 tablespoons unrefined coconut oil or good quality extra virgin olive oil
Sea salt & fresh pepper, to taste
Cumin, to taste
Cilantro, chopped (we love cilantro so we probably used a pretty big handful, but feel free to add as much or as little as you would like. Not a fan of cilantro? No problem, add some fresh parsley or oregano)
1/4 cup organic shredded cheddar, pepper jack or blend of cheeses
1 package organic corn tortillas (sadly, corn is one of the top 3 genetically modified crops, so be sure to buy organic!)
Optional: kick it up with a sprinkle of cayenne pepper
Use what you have on hand – substitute with other veggies and ingredients: try diced or shredded zucchini, chopped broccoli, chopped cauliflower, sweet potatoes, avocado, adzuki beans, black lentils, corn, bell peppers, etc. Get creative!
Preheat oven to 400 degrees. Line a baking sheet with parchment paper and lightly spray with olive oil.
In a saute pan over medium heat, add 1-2 tablespoons oil and saute onion until translucent, about 4-5 minutes. Add in quinoa, kale tomatoes and black beans, cook for about 5-7 minutes. Add in shredded carrots, cilantro, lime juice and cheese. Season with salt, pepper and cumin. Stir to combine. Remove from heat.
Warm up tortillas to make them pliable. We prefer to not use the microwave and came across this article from The Kitchn that gives you two great how-to options for warming up your tortillas sans microwave!
Add about 2+ tablespoons of the quinoa-veggie mixture to the warmed tortillas. Roll each into a log (or cigar shape).
Place seam-side down on the baking sheet. Repeat with remaining tortillas.
Lightly spray with olive oil and baking until golden brown, about 10-15 minutes.
Serve with fresh guacamole or salsa.
Have some leftover quinoa-veggie mix? It’s great all on it’s own, add a few dashes of yummuy ume plum vinegar and you have yourself a healthy snack! Or try it with some scrambled eggs for breakfast!