I’ve been craving Mexican food lately. This colorful and robust cuisine has tons of meals and snacks to choose from like quesadillas, carnitas, tamales, churros, enchiladas, taquito, and so much more. I’m itching to get my hands on some burritos today.
Burritos, like other dishes, have their fair tale of origin stories. One story tells that the tortilla-based meal was created by Juan Mendez from Chihuahua, Mexico. Mr. Mendez would sell burritos around the fields in U.S. borders to the workers riding on a donkey. Yes, you heard me right, a donkey!
The word burrito comes from the Spanish word “burro” which means “donkey” and its diminutive form, “burrito”, means “little donkey”. It sounds weird and if it actually came from the meat of the burrito, then that would be disgusting. The proper etymology of the word burrito is not because it looks like a donkey but it’s tightly rolled form looks like a bedroll that a burro or donkey would carry on its back when working.
Over the years, the influence of a certain culture and adaptation to where it originated from made the burrito undergo changes. Some examples include the traditional burrito which is made up of meat, bean, and Mexican rice. Another option is the California-style burrito. It is a leveled-up traditional burrito with salsa, cheese, french fries, and guacamole. You won’t see only one type of burrito in the market. These are just some of the variations of this delectable treat.
In today’s recipe, I’ll be adapting a vegetarian-style burrito. It’s so good you can’t even taste the veggies! Also, I changed the rice from the usual veggie rice burrito recipes into tricolor quinoa. It is a savory and visually stunning substitute for rice and can be used in soups and casseroles. You can substitute this for anything that has carbs!
Photo from Pexels
Not to mention, it is corn-free, dairy-free, egg-free, and gluten-free! It is suitable for those who are struggling to lower their sodium level as it is low in sodium. This type of grain is perfect as one cup of quinoa will give twice the protein. Approximately five grams more fiber than one cup of white rice. As you can see, this higher quantity of protein and fiber makes quinoa not only the healthier option but will also fill you up faster, allowing for smaller portion sizes.
The tri-colored quinoa is red, white, and black. This combination has the lightest texture. Tricolor quinoa is fluffier than the single-colored ones once cooked. White quinoa cooks quicker and is less crunchy than other colored varieties. While it has a similar texture to red quinoa, black quinoa has an “earthy” flavor and tends to taste sweeter than white one.
What are we waiting for? Let’s go to the kitchen and start cooking!
Mexican Style Tricolor Quinoa Veggie Burrito Recipe
- 2 cups organic tricolor quinoa
- 4 cups water
- 4 tbps. fresh cilantro
- 1/2 pc. large onion
- 3-4 cloves garlic
- 2 tbps. extra virgin coconut oil
- 1 can black beans or pinto beans
- 1-2 tsp. ground cumin
- 1 tbps. sriracha sauce
- 1 pinch salt
- 1 pinch pepper
- 6-8 pcs. large organic tortilla wraps
- Gather all the ingredients. Chop the cilantro, juice the lime or lemon, dice the onion, mince the garlic cloves, and drain the black beans or pinto beans.
- Prepare the tricolor quinoa. Rinse the tricolor quinoa thoroughly under cold running water. If you are done and you think it’s ready for cooking, place it in a pot with water. Wait for it to boil then cover with a tight-fitting lid. Reduce the heat to low. The grains should be allowed to simmer for 15 minutes or until it looks swollen and fluffy. Keep this aside. This will be used for the final steps.
- Using a large bowl, toss together the cooked tricolor quinoa and freshly chopped cilantro. Drizzle it with lime or lemon juice. Heat this in the microwave or on the stove for 1 minute or until hot. Stir these all together.
- Sauté the onion in extra virgin olive oil for 5 minutes, or until the onion is soft, in a large skillet. Do not burn the onions! We need the onions to caramelize. After that, add the garlic and cook for another minute.
- Reduce the heat to medium-low, add the black beans or pinto beans. For maximizing the flavor, season it with red pepper flakes, cumin, and sriracha sauce. Stir it to combine. You can add a bit of salt but you shouldn't go overboard with the other seasonings all combined. Let the beans cook. This may take around 5 minutes. Heat the tortilla wraps for the next step.
- You’re halfway through. You can do it! Divide the cilantro-lime tricolor quinoa and the black bean mixture onto the slightly warmed flour tortilla wraps.
- Gently wrap the burritos. To do this: fold the short ends into a triangle, then fold one long side over the filling and push to make sure the fold is tight before rolling the rest of the burrito. Don’t let the filling pop out while wrapping.
- You can cut it in half or devour it as a whole. Serve immediately. Everybody is waiting!
On an additional note: You can add more toppings you want. You can also let your family or friends do the wrapping of the burritos themselves. This is to prevent any unwanted toppings from going to waste and makes the experience more wholesome.
This burrito, I can say, is a proud addition to its long list of variations. It can be served at your next dinner party. I recommend that you get low-carb organic tortilla wrap, organic black beans, and gluten-free sriracha sauce. This was a great treat to make. This recipe serves 5-8 people. The preparation time is around 20 minutes while the cooking time is 40 minutes. In total, this recipe can be prepared for 55-60 minutes. Enjoy your siesta after this hearty meal!