1teaspoonof cumin or taco seasoning or more to taste
2cansof black beans
1largeyellow onion, sliced
¼cupof creamy vegan salad dressing or your choice of sauce or salsa
2Tablespoonsof Frank's Red Hot Sauce, optional
Rinse quinoa well, then drain really well. Place both water and quinoa in a saucepan and bring to a boil over medium high heat. Cover, and simmer 10-15 minutes until halos appear. When finished, remove from heat and let sit for about 5 minutes. Add cumin or taco seasoning to taste and stir.
Meanwhile, heat both cans of black beans in saucepan over medium heat.
If needed, combine any dressing and hot sauce in a small cup.
Heat tortillas and layer with quinoa, beans (drain them with a strainer spoon before you place in burritos), onions, tomatoes, avocado, and a drizzle of sauce mixture. Wrap and enjoy!
Quinoa is great for making ahead. Make a big batch the next time you serve it and you can use the leftovers to make this recipe.
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