Black Bean, Feta & Avocado Quinoa Wrap with Avocado-Tahini Diprnrn (2025)

4 from 1 vote

• 1 cup quinoa or feel free to use any leftover quinoa you have - Note: This makes up a full batch of quinoa, but I use it up all week in this wrap, as well as other dishes.
• 2 cups water
• 1 15- ounce can of black beans drained - You will also store any unused black beans for future wraps
• 1 ripe avocado
• 6-8 spinach leaves
• 3 ounce Monterey jack cheese to taste
• 3 ounce feta cheese to taste
• 6 large tortillas gluten free
• 1 medium ripe avocado peeled and diced
• ⅓ cup well stirred tahini – make sure this is a level cup as too much tahini will overpower the dip
• 3 tablespoons fresh lemon juice approx. 1 lemon
• ½ teaspoon ground cumin
• 2 tablespoons cilantro minced
• ½ teaspoon coarse sea salt
• ¼ cup filtered water

• Peel and dice your avocado, measure out the ⅓ cup tahini, squeeze up your 3 tablespoons lemon juice and wash and mince your cilantro leaves.

• Combine the avocado, tahini, lemon juice, cumin, cilantro and sea salt in a mini prep or food processor and puree until smooth.

• Make sure to scrape down the sides one or two times so that everything gets mixed in. The mixture will be pretty thick and chunky at this point.

• Add in the ¼ cup water and puree again until blended and smooth. The water helps to get the dip to a creamier consistency. Feel free to add a bit more water to get the dip to a consistency that you like. I found that using ¼ cup or splash more was perfect.

• The dip can be stored in a well-sealed container in the refrigerator for up to 4 days.

• Next, let's make up your quinoa. Bring the 1 cup well-rinsed quinoa and 2 cups water to a boil in a medium saucepan. Once the quinoa has come to a boil, give it a stir, cover it, and reduce the heat to simmer. Cook the quinoa until all the water is absorbed, about 10-15 minutes. Note: Please check your package of quinoa for cooking instructions, as they all vary.

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• The quinoa is done when it's tender, and you can see the little quinoa curlicues.

• Now, let's assemble the wrap!

• Assembling the wrap is all personal preference. Some of you are going to want huge wraps, and others of you are going to want a smaller wrap. So with that being said, take the amount of quinoa that you want to put in your wrap and put it in a small bowl, add in some black beans and then heat up the quinoa and black bean mixture either via the stove top or microwave.

• Mix in some of the avocado tahini dip to the quinoa and black bean mixture. The amount of avocado-tahini dip you add in is to taste. I like to add in enough to make the quinoa a bit creamy. The more avocado-tahini dip you add, the more flavor the quinoa will have.

• Note: If I'm going to microwave the quinoa mixture, then I just add in the avocado-tahini dip at the same time as the black beans.

• You can heat up your tortilla and melt your cheese anyway you wish. This is just what I do. Get out a tortilla and place it in a dry skillet over medium heat. Add to one-half of the tortilla the Monterey Jack cheese and feta. Flip the other half over like you're making a quesadilla, and let the cheese melt.

• Take the cheesy tortilla and place it on a plate. Top the tortilla with some spinach.

• Add the quinoa mixture and then top it off with some fresh diced avocado.

• Wrap it up like a burrito and enjoy!

• I've also enjoyed this quinoa salad sans the wrap. I've taken the black bean and quinoa mixture and put it in a bowl and topped it with some diced avocado and feta cheese. It's good anyway you eat it really.