Quinoa Mango Black Bean Burrito

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(Becky, the Mama.)

Okay.  I have an honest confession.  If there were a support group for it, I should have joined.  Here it is:  I’m afraid of quinoa.  Not of eating it, mind you.  I actually love it and I know it is a vegetarian’s friends, full of all good things.  One cup of the nutty, fluffy tasty grain provides over 8 grams of protein, 5 grams of fiber, along with goodies like magnesium, zinc, iron, potassium and all for around 220 calories

My first encounter with quinoa was all positive: my daughter-in-law Julie took me to an adorable coffee shop called The Red Cup in Mukilteo, Washington, overlooking the water.  The kind of cafe with bright funky colors alongside soothing bohemian baristas in Birkenstocks and granny skirts.

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They serve an organic warm, tasty burrito stuffed with quinoa and cheese that comes with tangy fresh mango salsa.   I’ve often thought how much I’d like to try recreating one of those burritos, but I found my mind braking at this thought: “Oh, no, I’ll have to learn how to make quinoa.”

Finally, I told my daughter-the-vegan that I have a quinoa-making phobia.  Her response? “Mom, you are going to laugh at yourself when you find out how ridiculously easy it is.  Just use your $10.00 cheap-o rice maker and pretend it is rice.”

So today I faced down my fears. I marched to my rice maker, poured a cup of quinoa and 1 ¼ cups of water into the bowl, turned it on, then walked away slowly.  When I returned, hesitantly, 15 minutes later… a miracle had occurred.  The tiny little beads had burst and turned nutty and fluffy and … awesome.

The rest was easy and familiar: I grilled a tortilla, sprinkled a little cheese around, then layered quinoa, black beans, salsa, mango,cilantro and chopped green onions.  Rolled that baby up, cut it in half at a diagonal. and dipped it in a bit more salsa mixed with diced mango.

I was immediately transported to that café in Seattle.

Just give me some Birkenstocks and a granny skirt and call me the “Quinoa Queen.”

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Quinoa Mango Black Bean Burrito

Serves 1

1 medium to large Tortilla (white or wheat, I prefer Tortilla Land brand)

1/4 -1/3 cup grated cheese, depending on preference
1/3 cup cooked quinoa, warmed (click for Rachel’s simple directions)
2 T. black beans, warmed
1/4 c. diced mango, divided
Sprig cilantro, rough chopped (optional)
1 green onion chopped 
1/4 cup salsa

Grill tortilla on both sides until brown in spots, hot and pliable. (Use a bit of olive oil if needed to keep from sticking.)
Layer cheese, quinoa, black beans, 2 T. magno, cilantro and onion.

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Tuck in two sides and then roll up into a burrito. Cut on the diagonal, in half. Mix salsa with remaining mango and serve alongside the burrito.

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This was printed from: We Laugh, We Cry, We Cook
The site URL: http://welaughwecrywecook.com
The Title:Quinoa Mango Black Bean Burrito
The URL:http://wp.me/p1UwM9-Wb
This was printed from: We Laugh, We Cry, We Cook

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8 Comments on “Quinoa Mango Black Bean Burrito”

  1. Amy Lathrop says:

    So funny. Rachel just friended me on FB and I was browsing through your blog. I saw the Red Cup photo and thought, hmm… that looks just like the coffee shop in Mukilteo. Low and behold! It was. Small world. I live in Seattle. I used to work right next to that coffee shop when I was in high school. Your new book looks wonderful. Congrats to you both.

    • What a small world, Amy! My mom and I both adore Seattle. She lives in Colorado, I live in Texas, but we’ve taken trips to Seattle together a few times instead of visiting each other at our homes. I would love to take my husband and son there someday too. Thanks for friending me on facebook. Looking forward to getting to know you over there.

    • Becky Johnson says:

      Amy that is sooo cool! I love how it sits high on a hill, overlooking the water. What a great view you had. Might be the cutest coffee shop EVER.

  2. I cannot wait to make these!!!!!
    Dabney

  3. […] But now, thanks to my daughter’s encouragement and my rice maker (and in a pinch, my microwave) quinoa is my new best friend.  I make up a batch at the beginning of the week and keep it in sealed in plasticware , and then toss the fluffy, protein rich, poppy stuff into all sorts of goodies.  I love making wraps and burritos with fresh tortillas, quinoa, leftover veggies or tidbits of meat or beans and salsa.  (Be sure to check out this recipe for Quinoa Mango Black Bean Burrito.)  […]


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