1½ cups low-sodium vegetable broth (or water)
¾ cup quinoa (rinsed)
1 can black beans (drained and rinsed)
1 lime, juiced
3 Tbsp fresh cilantro, chopped
2-3 cups kale, chopped/shredded
1 avocado, pitted and diced
¾ cup cherry tomatoes, diced
¼ cup onion, diced
1 Tbsp fresh cilantro, chopped
sea salt & black pepper (to taste)
4 whole wheat tortillas
1. Cook quinoa in medium-size pot with vegetable broth or water. Heat over medium-high until boiling, then reduce heat to a simmer and cover for about 10-15 minutes. Remove from heat and fluff with a fork. Add the black beans, kale, cilantro, juice from 1/2 of the lime, and (optional) sea salt and pepper, stirring together until well-combined.
2. In a separate small bowl, combine the avocado, tomatoes, onion, cilantro, juice from the other 1/2 of the lime, and (optional) sea salt.
3. On a baking sheet, lay tortillas flat and warm for a few minutes on low heat in oven (until very easy to fold). Note: this can also be done by warming in microwave for about 10 seconds.
4. Begin building your burritos by filling with the quinoa & kale mixture, then topping with the tomato & avocado mixture. Roll burrito, making sure to tuck the sides in tightly and enjoy!