Recipe for zesty vegan Black Bean and Quinoa Burritos with a cashew cream sauce
1 cup raw cashews, soaked in water for 4 to 6 hours
1 clove garlic, minced
3/4 cup almond or hemp milk
1/3 cup nutritional yeast
2 teaspoons Dijon mustard
1 teaspoon white wine vinegar or lemon juice
1/2 teaspoon sea salt
3/4 cup uncooked quinoa (1 1/2 cups cooked)
1/4 cup dried black beans (3/4 cup cooked)
1/2 tablespoon olive oil
1 medium onion, diced
1 clove garlic, minced
2 chilies or jalapeños, seeded and finely chopped
2 teaspoons ground cumin
1 1/2 teaspoons chili powder
1 teaspoon paprika
2 cups broccoli florets, cut into small uniform pieces
1/4 cup sun-dried tomatoes, soaked in hot water for 30 minutes, drained and chopped
sea salt and fresh cracked pepper to taste
6 25cm tortillas for wrapping
chopped lettuce for garnish and/or as part of the wrap
Rinse the quinoa and transfer to a medium saucepan. Soak in 1 1/2 cups water for 8 hours or overnight. Separately, rinse the black beans and soak in enough water to cover for 8 hours or overnight.
Bring the quinoa to a boil, reduce the heat to low, cover, and simmer until the liquid is absorbed — about 15 minutes. Remove from heat and set aside. Meanwhile, drain and rinse the black beans, then ransfer to a small saucepan and cover with fresh water. Bring to a boil, reduce the heat to medium-low, cover, and simmer until the beans are tender — about 1 hour. Drain and set aside.
While the quinoa and beans are cooking, prepare the cashew cheese sauce. In a blender or food processor, combine the drained cashews, garlic, almond or hemp milk, nutritional yeast, mustard, vinegar and salt. Process until smooth. The sauce should be thick. Add a bit more almond or hemp milk if necessary.
To make the burrito filling, heat the olive oil in a large saucepan or wok over medium heat. When hot, add the onion to the pan and saute for 5 minutes until soft. Add the garlic, chilies or jalapeños and spices to the pan. Stir and fry for another minute or two until fragrant and the onion is coated. Stir in the broccoli and sun-dried tomatoes and fry until the broccoli is tender — about 10 to 15 minutes.
Stir in the quinoa, black beans and cashew sauce and season with salt and pepper. Stir well to combine and gently cook for another few minutes, stirring often.
To assemble, spoon some of the mixture onto a tortilla, along with some chopped lettuce if desired, wrap it up and serve with salsa.