Spicy Vegan Mexican Wraps with Quinoa

  • Spicy Vegan Mexican Wraps with Quinoa
  • Spicy Vegan Mexican Wraps with Quinoa
  • Spicy Vegan Mexican Wraps with Quinoa
  • Spicy Vegan Mexican Wraps with Quinoa
Ranking: 2 more votes required!

Rated 4.33 out of 5 based on 3 votes


  • 1 Tbls grapeseed oil
  • 1 x onion (diced)
  • 2-3 cloves garlic, crushed
  • 2 x large different coloured capsicum, diced
  • 1-2 x chillies, diced (seeds removed if preferred)
  • 2 Tbls tomato paste
  • 400 g tin borlotti or kidney beans
  • 400 g tin tomatoes, crushed
  • 1 splash lime juice
  • 3/4 cups dry quinoa
  • 6 x organic mountain bread wraps
  • 2 x avocado, sliced
  • 1 splash grapeseed oil, extra
  • 1 pinch freshly ground sea salt and black pepper


Mexican spice mix:
1 tspn paprika (not smoked)
1/2 tspn dried chilli flakes (use more if you’re not using fresh chillies)
2 tspns ground cumin or cumin seeds
1/4 tspn ground coriander
Ground black pepper and sea salt to taste

Add to medium saucepan the oil, then the onion, garlic, capsicum and chilli along with the Mexican spice mix and saute covered, on low-medium heat, being careful not to burn, stirring occasionally until onion is transparent, around 5-7 minutes.

Add the tomato paste, canned tomatoes and beans, simmering on low-medium heat until thickened, for around 20-25 minutes, lid to the side to allow reduction of the sauce. Make sure you stir the beans regularly. Add a squeeze of lime at the end and more seasoning if needed.

Meanwhile, cook the quinoa as per instructions on the packet.

Cool the bean mixture for 5 minutes or so.

Add 20ml oil to a large flat pan and preheat on medium to high heat (depending on your hotplate). Arrange the wraps on a flat surface or board. Place spoonfuls of the quinoa on each wrap evenly, then add the bean mix then avocado pieces on top. Fold one long end of each wrap then roll from the sides to enclose the filling.

I find it easier to make wraps one at a time then add to the pan as I go, sauteing until browned then turning over carefully (usually around 1-2 minutes each side); we’re not cooking the filling, this is just to brown the wrap itself and to melt the cheese, if you’re using it. The pan will get quite hot as you continue cooking, so you might need to turn it down a bit to prevent burning and/or add a bit more oil.

Makes: 6 wraps (3 servings)

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  • I’m a meat lover but these look great.


    by Melissa Darr on 27/04/2013, 20:48
    Melissa Darr
  • Great vegetarian recipe


    by Ser Yem on 24/08/2014, 19:39
    Ser Yem