Step 1

Cook the quinoa by combining quinoa, water, paprika, chili powder, garlic powder, onion powder, and cayenne powder in a small covered pot over medium low heat (My stove dial is from 1-8, I usually have it around a 3). Let simmer for 20 minutes, DO NOT LIFT LID before 20 minute mark.

Step 2

Once the quinoa is cooked, remove from heat, fluff with a fork and drizzle lime juice over the quinoa.

Step 3

Mix in the corn kernels and black beans, add salt to taste, and set aside while you assemble the wrap.

Step 4

Preheat a pan (or skillet) over medium heat.

Step 5

Open up your pita and spread some veganaise inside. Add daiya cheeze and then fill the pita with the quinoa filling.

Step 6

Roll the pita, then wrap/secure with parchment paper by taking a fairly large square, wrapping it around the pita, and then twisting the bottom to keep intact. (I wrap it with part of the pita poking out, so I can eat it while holding the parchment paper).

Step 7

Cook the wrapped pita on the skillet, rotating until the pita is somewhat crispy and golden, and the pita is heated through to melt the cheeze.

Step 8

Eat immediately!