Recipe courtesy of Trybe.
1 tablespoon olive oil
2 tablespoons of chopped chillies
1 cup well-rinsed quinoa
1 ¼ cup vegetable broth
1 can black beans, drained and rinsed
2 cups cherry tomatoes cut in half
2 medium avocados, diced
1 cup mango, diced
1 yellow bell pepper, diced
1 teaspoon chili flakes
2 tablespoons fresh lime juice - from one lime
½ teaspoon ground cumin
¼ cup fresh coriander leaves, chopped
Whole wheat tortillas
METHOD1. In a medium saucepan cover the quinoa with vegetable stock. Bring to a boil. Lower heat and cook, covered, for 15 minutes.
2. Heat 1 tablespoon olive oil in a large frying pan set over medium heat. Add in the chopped chillies, cook two minutes. Add the yellow pepper, tomatoes, cumin and chili flakes. Cook until vegetables soften a bit.
3. Add black beans to the vegetable mix and cook for further 3 minutes.
4. Incorporate the cooked quinoa,reduce the heat to low now.
5. Just before assembling the burritos, add the diced avocados, mango, chopped coriander and lime juice.