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Vegetarian Burritos with legumes, sweet potatoes and quinoa

Vegetarian Burritos with legumes, sweet potatoes and quinoa

Portion
4
 
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Cooking time

Ingredients

80 ml (1/3 cup) mayonnaise

15 ml (1 tbsp) lemon juice

To taste, cayenne pepper

1/4 cup (60 ml) red quinoa

250 ml (1 cup) sweet potatoes, peeled and diced

Salt and pepper

10 ml (2 tsp) olive oil

½ bag of Arctic Gardens Fajita Mix

1 can of Bonduelle legume mix

30 ml (2 tbsp) pesto

15 ml (1 tbsp) hemp seeds (optional)

4 large tortillas at least 25 cm (10 in) in diameter

½ avocado, cut into strips

Preparation

  1. In a small bowl, combine mayonnaise with the lemon juice and cayenne pepper.
  2. In a small saucepan, bring salted water to boil, cook the quinoa for 12 to 15 minutes according to the desired tenderness and drain.
  3. In a saucepan, place the diced sweet potatoes. Cover with water and bring to a boil over high heat. Cook for 10 minutes. Drain the potatoes and mash them. Add salt and pepper to taste.
  4. Meanwhile, in a skillet, heat oil over medium-high heat and sauté vegetables 2-3 minutes. Add the legumes, pesto, cooked quinoa and hemp seeds. Keep warm over low heat.
  5. On the work surface, place the tortillas and garnish with the ingredients in the center and in the shape of a cylinder. Share the sweet potato mash, the legume mixture, the avocado strips and the spicy mayonnaise.
  6. Fold the 2 ends of the tortillas over the filling and roll from bottom to top to coat the preparation with the tortillas.
  7. In a skillet over medium heat, brown the burritos to make them slightly crunchy and enjoy.

Nutritional value (per serving):

  • Calories: 508
  • Proteins: 12 g
  • Lipids: 25 g
  • Glucides: 56 g
  • Sodium: 456 mg

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