I’m Jackie, a stay at home vegan mommy of one amazing little girl. My daughter, Zoey, is three years old, a huge Disney aficionado and Minnie Mouse super fan. She’s also the most amazing little helper in the kitchen that a mother could ask for, and so she is… my Minnie Chef.

The Miami Girl’s Quinoa Burrito

This burrito is one of my favorites.  It’s vegan, it’s filling, and it’s full of exciting flavors.  And I don’t feel guilty after I eat one… or two—seriously, it’s that good.  I like to use a spinach wrap for this burrito instead of a traditional flour tortilla, but of course you can use whatever kind you prefer.  You can make this burrito gluten free if you would like to, or use some other type of healthier shell. This burrito got its name because of its quintessential Miami flavors that come from the black beans, sweet plantains and pico de gallo.  This recipe will make 4 or 5 burritos, depending on tortilla size and how full you stuff them. 


·      Tortillas

·      1 cups uncooked quinoa

·      2 cups water

·      1 tomato, diced

·      ¼ red onion, diced

·      1 tablespoon freshly chopped parsley

·      1 tablespoon freshly chopped cilantro

·      2 cloves of garlic, minced

·      Juice of 1 lime

·      1 15 ounce can of drained and rinsed black beans

·      1 sliced avocado

·      1 white onion, sliced

·      1 very ripe plantain

·      3 tablespoons olive oil

·      4 tablespoons red wine vinegar

·      1 ½ teaspoons cumin

·      ½ teaspoon turmeric

·      1 teaspoon coriander

·      ½ teaspoon paprika

·      Pinch of cayenne

·      Salt

·      Pepper


1.     Pre-heat your oven to 400 degrees and lightly grease a baking sheet.  

2.     Slice plantain diagonally and place on prepared baking sheet.  Once oven is preheated, place in oven for approximately 20 minutes (or until browned), flipping once. Once done, remove from oven and set aside.

3.     While plantains are in the oven, bring 2 cups of water to a boil in a medium saucepan.  Once boiling, stir in quinoa and reduce heat to a simmer.  Cover and cook for 15 minutes or until water is absorbed.  Once cooked, remove lid, fluff with a fork and remove from heat.

4.     Heat a medium sautee pan over medium heat.  Add 1 tablespoon of olive oil and the white onion.  Sautee onion until slightly softened.  Season with ½ teaspoon of cumin, ½ teaspoon of turmeric, pinch of salt and pinch of pepper.  Cook until onions have softened and set aside. 

5.     Prepare pico de gallo by combining the tomato, red onion, garlic, parsley, cilantro, 3 tablespoons red wine vinegar, 1 tablespoon olive oil, lime juice and a pinch of salt and pepper.  Set aside. 

6.     Season the quinoa with 1 tablespoon olive oil, 1 tablespoon red wine vinegar, 1 teaspoon cumin, 1 teaspoon coriander, ½ teaspoon paprika, ½ teaspoon salt, ½ teaspoon pepper and pinch of cayenne.  Stir well to combine.

7.     Place a tortilla or wrap on a flat surface.  Spoon approximately 3 heaping tablespoons of quinoa onto the tortilla, top with black beans, sautéed onions, 2 or 3 plantain slices, 2 or 3 avocado slices, and a heaping tablespoon full of pico de gallo.  Roll into a burrito and enjoy! 

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