The Best Mexican Quinoa Wraps

These Mexican quinoa wraps are perfect for any occasion. Whether you’re in need of a meal to bring to a picnic or just want a quick and healthy lunch, you’ll know what to make. Made with just a few simple and healthy ingredients, this recipe is a must-try.

If you don’t want to make a wrap and only like the platter, other great pairings are tortilla chips, toasted corn taco shells, or fresh bread. If you want to grab something healthy and enjoy some good vegan food, then this is the perfect recipe for you.

Guide on making the best Mexican quinoa wraps:


For the Mexican quinoa:

  • 1 1/2 cups water
  • 1 cup quinoa (rinsed and drained)
  • 1 can diced tomatoes
  • 1 tsp dried oregano
  • 1 tsp dried cumin
  • 1 tsp sea salt

For the garlic black beans:

  • 1 can of black beans
  • 1/4 cup water
  • 1 cloves garlic (minced)  
  • 1 tbsp olive oil 
  • 1/2 tsp salt
  • 1/4 tsp chili powder

For the green chili guacamole:

  • 1 avocado (diced)
  • 1 tsp canned green chilis
  • 1/2 tsp freshly squeezed lime juice
  • 1/4 tsp salt

For assembling the wraps:

  • 6 medium-sized flour tortillas (warmed in cast iron skillet)
  • fresh cilantro
  • carrots (sliced into strips)
  • Mexican quinoa
  • garlic black beans
  • green chili guacamole


Start by making the Mexican quinoa. In order to do that, start by bringing the water to a boil in a large saucepan. Then add the quinoa, tomatoes, cumin, oregano, and salt. Mix until all the ingredients have been combined.

Now, reduce the heat to low and let the mixture simmer. After 30 minutes have passed, the water should be absorbed, so take the mixture off the heat. Let it rest covered for approximately 5 minutes. Then using a fork, remove the fluff.

Once you’ve finished making the Mexican quinoa, it’s time to prepare the garlic black beans. So start by sautéing the garlic in a medium-sized skillet with olive oil. Once the garlic is lightly toasted and fragrant, add the water, chili powder, beans, and salt.

Lower the heat to medium-low and cook for approximately 10 minutes. You’ll know that the garlic black beans have finished cooking once the mixture thickens.

Next, in order to make the green chili guacamole, combine all the ingredients (avocado, green chilis, lime juice, salt) in a medium-sized bowl. Then using the back of a spoon, smash all the ingredients. Once the mixture is mostly smooth, you can stop.

Finally, it’s time to assemble the Mexican quinoa wraps. So start by spreading the green chili guacamole on a flour tortilla. Next, top with Mexican quinoa, garlic black beans, and carrot strips. Wrap it like a burrito while pushing the ingredients inward to the wrap.

Serve with fresh cilantro if desired and enjoy!


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