Clean Eating Veggie Black Bean Quinoa Wrap

Tuesday, January 14, 2014

In about 5 minutes I'm jumping into a Super Shuttle to take off for JAMAICA for my friends' wedding!! I. Am. So. EXCITED!! Bye bye cold cloudy weather, bye bye work, and hallloooo warm sunshine ocean water beach days with friends! Also, UGA finally got rid of the miz Defensive Coordinator so really I am in heaven right now dreaming of Jamaica and the winning football season the Bulldogs are going to have next year.

But anywayyyy, I made enough of this filling as lunch for the week last week and loooveddd it. Love love loved it. The BF hates black beans so I didn't even have to share!

Servings: 5
Prep Time: 10 mins
Cook Time: 15 mins

  • 1 can black beans ($.90)
  • 2 medium zucchini, chopped ($1.00)
  • 3/4 cup uncooked quinoa ($2.00)
  • 1 plantain, chopped into chunks ($.80)
  • 1 green bell pepper, diced ($.90)
  • 1 cup fresh spinach ($1.00)
  • 1 large tomato, diced ($1.00)
  • 1/2 onion, diced ($.90)
  • 2 teaspoon cumin
  • 1 teaspoon garlic powder
  • 1 teaspoon sea salt
  • 1 teaspoon black pepper
  • 2 cloves garlic
  • 1/4 cup cilantro, chopped
  • 5 Ezekiel tortillas ($4.50)
  • 1 tablespoon coconut oil/olive oil/vegetable oil/whatever you use to saute veggies
Cook the quinoa. While the quinoa is cooking, combine the onion and bell pepper in a large frying pan and saute over medium heat for about 2 minutes. After 2 minutes add the garlic and let cook about 3 minutes. After the 3 minutes add the zucchini, plantains, black beans, cumin, garlic powder, sea salt, and black pepper. Cook the ingredients for about 3 more minutes (stirring constantly), adding the spinach for the last minute.

Combine the cooked quinoa, the veggie-bean concoction and the cilantro in a large bowl and mix well. Scoop 4-5 spoonfuls onto your tortilla and enjoy for lunch each day! I switch it up and add Greek Yogurt some days and avocado other days.

P.S. Check out the nutrition info for this compared with a Chipotle Vegetarian Burrito:

1 comment :

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