Sauce:
1 cup raw cashews, soaked in water for 4 to 6 hours
1 clove garlic, minced
3/4 cup almond or hemp milk
1/3 cup nutritional yeast
2 teaspoons Dijon mustard
1 teaspoon white wine vinegar or lemon juice
1/2 teaspoon sea salt
Burritos:
3/4 cup uncooked quinoa (1 1/2 cups cooked)
1/4 cup dried black beans (3/4 cup cooked)
1/2 tablespoon olive oil
1 medium onion, diced
1 clove garlic, minced
2 chilies or jalapeños, seeded and finely chopped
2 teaspoons ground cumin
1 1/2 teaspoons chili powder
1 teaspoon paprika
2 cups broccoli florets, cut into small uniform pieces
1/4 cup sun-dried tomatoes, soaked in hot water for 30 minutes, drained and chopped
sea salt and fresh cracked pepper to taste
6 10-inch tortillas for wrapping
chopped lettuce for garnish and/or as part of the wrap