One-Pan Mexican Quinoa Wraps
I’m SO crazy for these wraps, like totally insanely crazy for these, and I’ve been making them non-stop for the past 3 weeks. Marin mama might need to be committed! They’re honestly my new favorite lunch and/or dinner, and the bonus is that Zoe loves them as much as I do. Yay Zoe! I’m working on Eli, as he likes these wraps, and will totally eat them, but he doesn’t crave them the way Zoe and I do. I do have to remember that he’s only 10, and his palate hasn’t totally evolved the way Zoe’s and mine has. So Eli, I’ll give you a few more years to be lukewarm to my healthy recipes! Just kidding cutie!
These quinoa wraps are awesome for SO many reasons, which I will summarize for you below:
- They can be made in roughly 30-35 minutes, making them the perfect weeknight dinner! Yippee!
- Everything is cooked together in one-skillet! Yes, you heard me right, one-skillet cooking baby!
- These wraps are kid approved, loved by Zoe and approved by Eli!
- You can be totally creative and add different combinations and veggies to make them unique!
- The leftovers are amazing and make the perfect lunch!
- These wraps are a great & healthy meatless Monday dinner option and are gluten free to boot!
The best part is that they taste great, and isn’t that what it’s all about? Please don’t be intimidated by the long list of ingredients, as these wraps are super simple to make and if you’re on a time crunch, you can substitute diced canned tomatoes for the fresh ones and frozen corn for the red pepper or zucchini. You can pretty much add to, or change anything!
Ok, let’s get started and make up some wraps peeps!
one-pan Mexican quinoa wraps:
makes 6-8 wraps
prep time 10-12 minutes / cook time 23 minutes / total 30-35 minutes
- 1 tablespoon olive oil
- 2 cloves garlic, minced
- 1 jalapeno, ribs removed and diced small
- 1 cup well-rinsed quinoa – I love using this brand from Ancient Harvest, as you don’t have to pre-rinse it
- 1 1/4 cups chicken broth – feel free to use vegetable broth if you want to keep it vegetarian
- 1 (15-ounce) can black beans, drained and rinsed
- 2 cups cherry tomatoes, (about 1 pint) cut in half – if it’s fall/winter, or if you’re pressed for time you can use 1 (14.5-ounce) can of fire roasted diced tomatoes or regular diced tomatoes
- 1 medium zucchini (approx 1 cup), diced
- 1 medium red bell pepper (approx 1 cup), diced
- 1 1/2 teaspoons chili powder
- 1/2 teaspoon ground cumin
- 1/2 teaspoon fine Kosher salt
- 1 tablespoon crushed red pepper flakes – you can add more or less depending on how spicy you like things. Both of my kids thought that it was perfectly spicy, but not too hot.
- 1 avocado, halved, seeded, peeled and diced
- 2 tablespoons fresh lime juice – from one lime
- 1/4 cup chopped fresh cilantro leaves
- shredded Monterey jack and cheddar cheese combination, cotija cheese and/or Queso fresco cheese – I like using a combination of the shredded Monterey Jack and cheddar along with Queso fresco.
- burrito size spinach, whole-grain or gluten-free tortillas
Ok, first things first! I like to prep all of my ingredients in advance, because with this recipe, you’re basically cooking everything at once, so you’ll want to have everything chopped up and measured ahead of time.
Mince up the 2 cloves of garlic and wash and dice up the jalapeño, put both into a small bowl and set aside.
Measure out the 1 cup quinoa and the 1 1/4 cups chicken broth.
Drain and rinse the black beans.
Wash and chop up the tomatoes, dice up the zucchini and red pepper, set aside on the cutting board.
Get out a small bowl and add in the 1 1/2 teaspoons chili powder, 1/2 teaspoon cumin, 1/2 teaspoon kosher salt and the 1 tablespoon red chili flakes. It’s just easier to measure them out into one small bowl ahead of time, as you will be adding them all at once.
NOTE: I usually wash and chop the cilantro, dice the avocado and squeeze the 2 tablespoons of lime juice while the quinoa is cooking. You’re going to have 20 minutes while the quinoa is cooking, so it saves you a few steps in the beginning.
Heat the 1 tablespoon olive oil in a large skillet set over medium high heat.
Add the minced garlic and jalapeño, and cook, stirring frequently, until fragrant, about 1 minute.
Add in the chicken broth, quinoa, black beans, chopped tomatoes, zucchini, red pepper, chili powder, cumin, salt, and the red pepper flakes.
Give everything a stir so that all of the ingredients are well-combined.
Bring to boil, cover and then reduce heat to a simmer and cook until quinoa is cooked through, about 20 minutes.
Add the diced avocado, 1/4 cup chopped cilantro and the 2 tablespoons lime juice to the cooked quinoa mixture. The avocado still tastes great in the quinoa mixture on day 2 and 3, so don’t fret adding it to the mixture.
Stir everything together to combine.
Now it’s time to assemble the wraps. You can heat up your tortilla and melt your cheese anyway you wish. These are the two methods I use. The first is the non-lazy way and the second is the lazy way.
Non-lazy way: Get out a tortilla and place it in a dry skillet over medium heat. Add to one half of the tortilla the shredded cheeses and Queso fresco (or whatever combination of cheeses you want). Flip the other half over like you’re making a quesadilla, and let the cheese melt.
Lazy way: Place the cheese on half of the tortilla and melt it in the microwave. This is usually what I end up doing as I get lazy!
Once the cheese is melted, pile on the quinoa mixture (if you’re making wraps using leftover quinoa, then you will want to heat up the quinoa mixture either via a skillet or microwave).
Top it with some fresh diced avocado and some fresh cilantro. I love adding more avocado, as it makes the wraps creamier in taste and texture. SO GOOD!
My favorite way to eat these wraps are with a combination of shredded Monterey jack and cheddar cheese along with some Queso fresco, fresh diced avocado and cilantro to top off the quinoa mixture.
Wrap it up like a burrito and enjoy!
Hey, if you try these, please let me know what you think! Also, please comment and let me know what changes or adaptions you made to the recipe. I know future readers, as well as myself would love to hear!
I hope your family loves these!
If you LOVE quinoa wraps, then you have to try these quinoa wraps with black beans, feta and avocado! This is another wrap that I’m totally obsessed with!