Summer meets fall in this yummy wrap with a Southwestern spin. California Avocados offer the scrumptious center, making every bite hearty, creamy and satisfying.
Quinoa Harvest Wraps
|1||small onion, diced|
|1/2||Red bell pepper, diced|
|1/2||green bell pepper, diced|
|1||Serrano or jalepeno pepper, finely diced|
|1/2||cup||fresh sweet corn|
|2||garlic cloves, minced or pressed|
|1/2||cup||diced fresh tomatoes|
|1||Tbsp.||chopped fresh cilantro|
|As needed||Salt and pepper to taste|
|1||ripe, Fresh California Avocado, peeled, seeded, and quartered *|
|4||whole grain tortillas|
|1/2||cup||shredded Mexican cheese|
As with all fruits and vegetables, wash avocados before cutting. Check out our tips for how to choose and use California Avocados
- Heat skillet over medium heat. Add canola oil, onions, peppers (all), corn and garlic. Sauté 4-5 minutes, stirring occasionally.
- Remove from heat and place pepper mixture in large bowl. Add cooked quinoa, tomatoes, cilantro, cumin, lime juice, salt and pepper. Mix gently.
- Over the center of each tortilla, spread a quarter of an avocado. Add 1/4 of mixture to center of each tortilla. Sprinkle cheese over top and roll into a wrap. Cut in half to serve.
* Large avocados are recommended for this recipe. A large avocado averages about 8 ounces. If using smaller or larger size avocados adjust the quantity accordingly.