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Yam, Kale & Quinoa Baked Burritos

on April 28, 2013

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I have been craving Mexican flavours for weeks!

We were experimenting today for guests and we were so happy that it all turned out the way it did!


For the inside…

  • 1 onion
  • 4 cloves (or eight) of garlic
  • 1 large yam/sweet potato (the orange one)
  • 1 yellow pepper (ok, doesn’t have to be yellow)
  • 1 cup of kale
  • 3 tomatoes (today we used one red, one orange and one yellow)
  • 1c of cooked quinoa
  • 1tbsp of coconut oil
  • 1tbsp of cumin seeds
  • 1tsp of smoked paprika

Chop all of the veggies… similar in size.

Place the oil, onion, garlic, yam, pepper, smoked paprika and cumin seeds into a pan and let them sizzle for about ten minutes.

Add in the kale, tomatoes and quinoa and let those dance for another ten minutes.

You could add in a few black beans too!

Remove from the heat and set aside until coolish.

Once it has cooled, place about half a cup in the centre of a brown rice tortilla shell… or an organic whole wheat shell.

Fold the edge closest to you over the filling and tuck it in nice and tight.  Tuck in the ends and finish the roll up.

Place into a baking dish with this following in the bottom…

  • 1c of tomato sauce
  • 1tsp of ground cumin
  • 1tsp of smoked paprika
  • 1/2tsp paprika
  • 1/2tsp of turmeric

Mix the above together for a great, tasty sauce that your burritos will bathe in.

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Top these with some Daiya cheese…choose your flavour… and bake in a moderate (350) oven for about twenty to thirty minutes.

Serve with some homemade salsa and a few avocado slices………………


Happy, healthy eating y’all!

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