For an easy vegetarian meal, you’ve got to try these super tasty wraps. Since they’re packed with protein-rich quinoa, black beans and hummus, they’ll keep you full without weighing you down. Check out the recipe from The Wimpy Vegetarian below.

⅔ cup quinoa
1 cup vegetable broth
½ tsp. paprika
½ tsp. chipotle chili powder
1 tsp. garlic powder
1 tsp. onion powder
1 cup corn (from 1 ear of corn)
1 cup freshly cooked black beans
1 cup cherry tomatoes, quartered
2 tbsp. lime juice (1 lime)
½ tsp. kosher salt, or to taste
1 tbsp. hummus per tortilla
Baby spinach leaves
Flour tortillas

1. I always rinse my quinoa vigorously before cooking it up. To do this, place the quinoa in a bowl with enough water to cover it by about one inch. Rub the quinoa between your palms vigorously in the water. The water should become cloudy from the saponin, a bitter protective coating on the seeds, being rubbed off. Repeat three times and then rinse under running water. I use a fine mesh strainer for this.

2. Mix together the rinsed quinoa, broth, paprika, chili powder, garlic powder, and onion powder in a small saucepan over medium heat. Bring to a simmer, cover, reduce the heat and simmer for 20 minutes. You’ll know it’s done when the seed looks like curlicues.

3. Pile the quinoa into a large bowl and stir in the corn, beans, tomatoes and lime juice. Stir in the salt to taste.

4. Spread the hummus on each tortilla, lightly cover with spinach leaves, and spoon about ⅓ cup of the quinoa mix in a heaped row, slightly off center. Fold one side of the tortilla over the quinoa and roll up fairly tightly. Use a toothpick to hold it closed.

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This recipe and photo come courtesy of Susan from The Wimpy Vegetarian. Check out her blog for more awesome plant-based recipes that even omnivores will love.