Vegetarian Burrito Goop
In an attempt to make some vegetarian burgers in early 2012, I destroyed a lot of Amaranth and Quinoa (both great foods), and accidentally came up with the following, which can absolutely, positively not be made into patties. But it makes an EXCELLENT burrito filling and it's really simple:
1 Can Black Beans 1 Can Yellow Corn 1 Can Chickpeas (Garbanzo Beans) 1 Cup Quinoa 1 Packet Taco Seasoning
Cook the Quinoa according to instructions, typically boil 1 cup of water, add 1 cup Quinoa, cook 10 minutes and let sit.
While cooking, drain the cans of Black Beans, Yellow Corn, and Chickpeas and mix in a mixing bowl. Pulverize for several minutes with a pestle, targeting the chickpeas mainly, as they squish into the lovely goop that binds everything else together. Corn does not mush well, black beans are somewhere in between, but you'll hit enough of them aiming for the chickpeas. Do this for a couple of minutes, then add the packet of Taco seasoning and smash for a couple minutes more. Don't forget to stir the Quinoa a little in the mean time.
Once the Quinoa is cooked (it should not need to be drained, but you don't want extra moisture so sometimes draining or a pass through cheesecloth, or letting it sit and steam for a while is good), pour it into the mixing bowl with everything else. Mix with a wooden spoon, trying to fluff volume into the mix so the Quinoa mixes in with the goopy bits.