Recipe of the Week: Black Bean Burritos


  • 1 cup quinoa
  • 1 cup sprouted green lentils or sprouted mung beans
  • 1 bunch kale, stemmed, chopped and steamed or 1 head broccoli, cut into florets and steamed
  • Choice of grilled tofu, chicken, or salmon (optional)
  • 1 avocado, cut into wedges

For serving:

  • Bragg Liquid Aminos
  • Mixed fresh herbs such as parsley, cilantro or basil
  • 1 lemon, cut into wedges


Cook quinoa and lentils or mung beans separately according to package instructions. Divide quinoa among four bowls. Top with lentils, kale or broccoli and your choice of tofu, chicken or salmon, if using. Garnish with avocado. Serve with liquid aminos, herbs and lemon wedges.