Cheesy Kale, Quinoa, and Black Bean Burritos with Cheesy Turnip Casserole (with Celeriac).

The burritos get a huge thumbs up; the turnip casserole gets an "eh." I have yet to be convinced that I like turnips.

Cheesy Kale, Quinoa, and Black Bean Burritos
Adapted from Cheesy Greens and Easy Green Enchiladas

Olive Oil
1 large onion, chopped (I used red because that was what I had)
2-3 gloves of garlic, minced
2 cups of cooked quinoa (which is 1 cup of uncooked quinoa) or any rice you like
1 large bunch of kale (or chard or spinach or green of your choice)
1/2 cup of grated cheese (or more!)
Soy Sauce
1 can of black beans
Tortillas
1/2 cup of vegetable broth (if using kale)

First, cook the quinoa. Rinse it in a sieve (very important as it will get rid of the bitterness!) and then add 2 cups of water for every 1 cup of quinoa to a pot and bring to a boil. The quinoa is done when it has absorbed all the water.
Saute the onion and garlic in olive oil until the onion just starts to get translucent. Add the rice and then the chopped greens. If you are cooking kale, add the vegetable broth. Cover and cook over low heat until the greens are wilted and bright green (up to 20 minutes for kale).
Place tortillas in the oven or a toaster oven to warm.
Add the beans, soy sauce to taste, and cheese and stir until cheese is melt. Scoop the mixture into a tortilla, top with more cheese if you want, and roll like a burrito.


Cheesy Turnip Casserole

This dish didn't deviate much from this Easy Turnip Casserole recipe except - I used 3 turnips (don't know the poundage) ; I used 1 celeriac instead of the bell peppers and celery; I used xanthum gum instead of flour (lower carb and gluten free).

EDIT: the Cheesy Turnip Casserole wasn't half bad topped with salsa and rolled in a burrito.