Healthy Black Bean Stuffed Burrito Recipe With Amaranth And Quinoa
A vegetarian Mexican recipe with mixed grains - (amaranth, /2 water, salt - to taste. Ready in 50 min, serves 4.
Curated byMateo Hernandez🇲🇽
Instructions
20 steps- 1
To begin making the Healthy Black Bean Stuffed Burrito With Amaranth And Quinoa, first cook the grains
mixed grains - (amaranth(3/4 cup)canned black beans - drained and rinsed(1 cup) - 2
To do that, place a sauce pan with 1-1/2 cups of water on the heat and bring it to a boil along with required salt
/2 water(1 cup)salt - to tastesalt - to tastemango pickle - or any sauce of your choice(2 teaspoon) - 3
Once its at a rolling boil, stir in the mixed grains
mixed grains - (amaranth(3/4 cup) - 4
Turn the heat down to low, cover the saucepan and allow it to cook/simmer for for about 15 minutes or until grains are cooked and the water is absorbed completely
mixed grains - (amaranth(3/4 cup)/2 water(1 cup)mango pickle - or any sauce of your choice(2 teaspoon) - 5
When the grains are cooked fully, turn off the heat, drain off any additional liquid if any, add one teaspoon of olive oil and fluff the grains up using a fork
mixed grains - (amaranth(3/4 cup)extra virgin olive oil(1 teaspoon)extra virgin olive oil(1 tablespoon) - 6
Keep this aside for later use
- 7
Meanwhile combine the drained beans with the garlic, add adequate water and salt and place it all in a pressure cooker
/2 water(1 cup)salt - to tastecanned black beans - drained and rinsed(1 cup)salt - to tasteclove garlic - mashed(1) - 8
Put the pressure cooker on the heat and cook the beans until you hear 2-3 whistles
canned black beans - drained and rinsed(1 cup) - 9
Turn the heat to low and allow it to cook for 3-4 minutes more and turns he cooker off
- 10
When the pressure releases naturally, take the lid off and ensure that the beans are tender, cooked but not mushy
canned black beans - drained and rinsed(1 cup) - 11
Drain the beans out of the water in which they were pressure cooked and run them under cold water
/2 water(1 cup)canned black beans - drained and rinsed(1 cup) - 12
Keep aside for later use
- 13
Next, warm up the tortillas and keep them wrapped in a cotton kitchen towel, until later use
tortillas(4) - 14
In a medium mixing bowl add the cooked grains, cooked beans, chopped coriander, chopped bell pepper, steamed corn, olive oil and lemon juice and stir to combine
mixed grains - (amaranth(3/4 cup)extra virgin olive oil(1 teaspoon)canned black beans - drained and rinsed(1 cup)red bell pepper (capsicum) - finely sliced(1)lemon - juiced(1)extra virgin olive oil(1 tablespoon)coriander (dhania) leaves - finely chopped(1 tablespoon)sweet corn - steamed(1/2 cup) - 15
To assemble the burritos, place the tortillas on a work surface
tortillas(4) - 16
Start with a big scoop of prepared beans + grain mixture and spread evenly across the tortillas
canned black beans - drained and rinsed(1 cup)tortillas(4) - 17
Over it, scoop half a teaspoon each of sweet spicy mango pickle and a dollop of sour cream on the top
sour cream(1/4 cup)sweet corn - steamed(1/2 cup)mango pickle - or any sauce of your choice(2 teaspoon) - 18
Next, sprinkle some shredded cheese over each
mozzarella cheese - or any cheese(1/2 cup) - 19
Fold the sides in to make a tight parcel, or roll it up into a cylindrical wrap so the filling stays intact
- 20
Serve Healthy Black Bean Stuffed Burrito With Amaranth And Quinoa along with Kiwi Basil Lemonade Recipe and Baileys Irish Cream Trifle Pudding Recipe for dessert
canned black beans - drained and rinsed(1 cup)sour cream(1/4 cup)lemon - juiced(1)
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Healthy Black Bean Stuffed Burrito Recipe With Amaranth And Quinoa
A vegetarian Mexican recipe with mixed grains - (amaranth, /2 water, salt - to taste. Ready in 50 min, serves 4.
Curated byMateo Hernandez🇲🇽
Estimated Nutrition Highlights
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Directions
20 steps- 1
To begin making the Healthy Black Bean Stuffed Burrito With Amaranth And Quinoa, first cook the grains
mixed grains - (amaranth(3/4 cup)canned black beans - drained and rinsed(1 cup) - 2
To do that, place a sauce pan with 1-1/2 cups of water on the heat and bring it to a boil along with required salt
/2 water(1 cup)salt - to tastesalt - to tastemango pickle - or any sauce of your choice(2 teaspoon) - 3
Once its at a rolling boil, stir in the mixed grains
mixed grains - (amaranth(3/4 cup) - 4
Turn the heat down to low, cover the saucepan and allow it to cook/simmer for for about 15 minutes or until grains are cooked and the water is absorbed completely
mixed grains - (amaranth(3/4 cup)/2 water(1 cup)mango pickle - or any sauce of your choice(2 teaspoon) - 5
When the grains are cooked fully, turn off the heat, drain off any additional liquid if any, add one teaspoon of olive oil and fluff the grains up using a fork
mixed grains - (amaranth(3/4 cup)extra virgin olive oil(1 teaspoon)extra virgin olive oil(1 tablespoon) - 6
Keep this aside for later use
- 7
Meanwhile combine the drained beans with the garlic, add adequate water and salt and place it all in a pressure cooker
/2 water(1 cup)salt - to tastecanned black beans - drained and rinsed(1 cup)salt - to tasteclove garlic - mashed(1) - 8
Put the pressure cooker on the heat and cook the beans until you hear 2-3 whistles
canned black beans - drained and rinsed(1 cup) - 9
Turn the heat to low and allow it to cook for 3-4 minutes more and turns he cooker off
- 10
When the pressure releases naturally, take the lid off and ensure that the beans are tender, cooked but not mushy
canned black beans - drained and rinsed(1 cup) - 11
Drain the beans out of the water in which they were pressure cooked and run them under cold water
/2 water(1 cup)canned black beans - drained and rinsed(1 cup) - 12
Keep aside for later use
- 13
Next, warm up the tortillas and keep them wrapped in a cotton kitchen towel, until later use
tortillas(4) - 14
In a medium mixing bowl add the cooked grains, cooked beans, chopped coriander, chopped bell pepper, steamed corn, olive oil and lemon juice and stir to combine
mixed grains - (amaranth(3/4 cup)extra virgin olive oil(1 teaspoon)canned black beans - drained and rinsed(1 cup)red bell pepper (capsicum) - finely sliced(1)lemon - juiced(1)extra virgin olive oil(1 tablespoon)coriander (dhania) leaves - finely chopped(1 tablespoon)sweet corn - steamed(1/2 cup) - 15
To assemble the burritos, place the tortillas on a work surface
tortillas(4) - 16
Start with a big scoop of prepared beans + grain mixture and spread evenly across the tortillas
canned black beans - drained and rinsed(1 cup)tortillas(4) - 17
Over it, scoop half a teaspoon each of sweet spicy mango pickle and a dollop of sour cream on the top
sour cream(1/4 cup)sweet corn - steamed(1/2 cup)mango pickle - or any sauce of your choice(2 teaspoon) - 18
Next, sprinkle some shredded cheese over each
mozzarella cheese - or any cheese(1/2 cup) - 19
Fold the sides in to make a tight parcel, or roll it up into a cylindrical wrap so the filling stays intact
- 20
Serve Healthy Black Bean Stuffed Burrito With Amaranth And Quinoa along with Kiwi Basil Lemonade Recipe and Baileys Irish Cream Trifle Pudding Recipe for dessert
canned black beans - drained and rinsed(1 cup)sour cream(1/4 cup)lemon - juiced(1)
Rate this recipe
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