I know what you’re thinking: strawberries in a black bean burrito? Trust me, one bite and you’ll be a strawberry salsa convert. Who needs tomatoes anyways? Sweet ripe strawberries become even more fragrant when tightly encased in a lightly toasted burrito. Spicy black beans provide protein and a savory backdrop, with a dollop of fresh guacamole for creaminess. Finish it off with a drizzle of tahini lime crema and you’ve got a beautiful, tasty meal that you can make in less then half an hour.
I also added quinoa and kale to the burrito, to bulk it up and add a source of iron. Feel free to sauté your kale a bit first, which will enhance the bio-availability of the iron. I used a rice based gluten-free wrap for my burrito. You can see from the video that it made properly folding the burrito nearly impossible. I would recommend using a whole wheat wrap, if you can, or even just making it as a burrito bowl. If anyone knows of any gluten-free wrap brands that don’t crumble into dry dust paste when folded, please post a link in the comments! Toasting this burrito is a must, as it helps to keep the burrito together, and warms the ingredients, making it even more tasty. Vegan cheese would likely also be a good addition, if you had any on hand, though mine was amazing without it.
This burrito was loosely inspired by Nourish Bistro, in Banff, Alberta. My sister actually ordered the burrito and I didn’t end up trying it, but they garnished it with strawberries, and sliced it into four segments, which made for a beautiful presentation. Nourish bistro is, in my opinion, one of the best vegan restaurants around. The nachos are a must try, and all of their dishes are colourful, flavourful and well put together. We frequently make our own version of their nachos at home, so stay tuned for those!
Spicy Black Bean Filling:
- 1 can low-sodium Black Beans, drained and rinsed
- 1 Shallot, minced
- 1 clove of Garlic, minced
- 1 Jalapeno Pepper, minced (you will need 2 jalapenos total)
- juice 1/2 Lemon (you will need 1 lemon total)
- 1 Tbsp Maple Syrup or Brown Sugar
- 1/2 tsp Salt
- 1/2 tsp Paprika
- 1/2 tsp Cumin
- 1/2 Tbsp Chili Powder
- 1 tsp Oregano
- 1/4 c Red Onion, finely minced
- 2 c diced strawberries
- 1/4 c fresh cilantro (I used basil in the video, but testing both, cilantro came out on top
- 1 Tbsp Lemon
- 1 Jalapeno Pepper, seeds removed and minced
- 1 pinch of Salt
- 1 Avocado, cubed
- 1 Tbsp Lemon Juice
- 1 pinch Salt
- 1.5 Tbsp Tahini
- 1.5 Tbsp Unsweetened Almond Milk
- 1 Tbsp Lemon
- Salt and Pepper to taste
- 1 Tbsp of leftover Fresh Basil, minced
- 1 Tbsp Nutritional Yeast
- Whole Wheat Wraps (I used gluten-free, basically burrito wrapping on hard mode)
- 1.5 cup cooked Quinoa (1/2 c cooked with 1 c water)
Make the Quinoa:
- Add 1/2 c of Quinoa and 1 c of water to a pot. Bring to a boil and then allow to simmer for 13 minutes while you prepare the other components.
Make the Black Bean Filling:
- Finely mince 1 shallot, 1 clove of garlic and 1 jalapeno pepper. De-seed and dice the yellow pepper.
- Add the shallot to a large pan on medium heat. Sautee for 1-2 minutes before adding the garlic and jalapeno.
- Next, add the yellow pepper, followed by the 1/2 tsp paprika, 1/2 tsp cumin, 1/2 Tbsp chili powder, 1 tsp oregano, 1 Tbsp lemon, 1 Tbsp maple syrup and pinch of salt.
- Continue to stir frequently for about 5 minutes or until soft. Add the black beans, stir to coat with seasoning, remove from heat and set aside.
Make the Strawberry Salsa:
- Dice 2 cups of strawberries.
- Finely mince the other jalapeno pepper (optional) and 1/4 of the red onion. Measure out 1/4 c of the minced onion.
- Roughly chop or tear 1/3 c of fresh basil into small pieces.
- Add the strawberries, jalapeno pepper, red onion and basil to a medium sized bowl. Stir in 1 Tbsp of fresh lemon juice and a pinch of salt.
- Set Aside
Make the Guacamole:
- Remove the pit from the avocado before roughly chopping it into cubes. Place in bowl.
- Add 1 Tbsp of Lemon juice.
- Add salt to taste.
- Mash and set aside.
Make the Crema:
- Place 1/5 Tbsp Tahini, 1.5 Tbsp of Unsweetened Almond Milk, 1 Tbsp of lemon in a bowl. Add salt and pepper to taste and whisk briefly with a fork before setting aside.
- Clear a flat work space large enough to allow the wraps to lay completely flat. Gather the cooked quinoa, black beans, strawberry salsa, guacamole and kale and place within arms reach.
- Place one of the wraps onto your flat work space, ever so gently if its GF, then add quinoa, black beans, kale and salsa in a line going from the top to the bottom of the wrap that ends about 2 inches short of the edge.
- FOLD THE BURRITO (Skip to 6 if you know how to fold a burrito):
- Fold the top and bottom edge of the wrap back over the filling, again ever so gently if it’s GF.
- Next, take one of the sides and fold it over the filling, tucking it in snuggly under the filling. Then fold the remaining edge back over the filling, wrapping it around the outside of the burrito.
- Place a pan on the stove. With the heat turned to medium, grill the burrito 5-7 minutes per side, until the wrap browns and the fillings have heated through.
- Slap on some guacamole, drizzle generously with tahini crema and munch!
That’s all for today! I hope you all enjoy the recipe. As always, let me know what you think in the comments, on Instagram or on Facebook. I will occasionally post small recipes on Instagram, daily eats and other updates, for those of you who are interested in seeing what the day-to-day diet of a vegan athlete is like (hint: not always quite as pretty as my blog pictures…). I’m also thinking of doing a “What’s in my pantry” and “Staples for Vegan Athletes post” over the next couple of weeks to help out people interested in trying vegan for the first time, so stay tuned for those.
Till next time!