Soak black beans in cold water overnight. Drain; rinse.
In a medium saucepan over moderate heat, warm the olive oil.
Add the onion, carrot, celery, and garlic; cook, stirring
occasionally, until soft and translucent, about 3 minutes.
Add the beans and 3 cups water.; heat to a boil. Lower the
heat; simmer, stirring occasionally, 30 minutes. Remove the
beans from the heat; cool.
Transfer the beans to a food processor; puree until smooth
Transfer to a large bowl; add the cooked quinoa. Stir to
combine. Season with salt and pepper. serve on warmed
tortillas with jicama-grilled corn salsa. Top with spinach, avocado, and salsa.
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