Approximately 5 minutes before quinoa has fully cooked and just a small amount of water is left, add the diced onion and chopped kale to the pot, and continue cooking, covered.
In a blender, combine the tahini, lemon juice, water, and sea salt, and blend until creamy. Can add a bit more water if consistency is not yet creamy, and you can also spoon some of the oil from the tahini jar in to make the blend creamier.
Pour the quinoa and vegetable mixture into a large bowl, and then mix in the tahini mixture. The heat from the vegetables and grain will help the tahini mixture spread evenly throughout as you mix well. Serve immediately or cover and leave at room temperature until ready to serve.
Preheat the oven to 350 degrees. Heat the coconut oil in a skillet, and add the onions. Saute for 2 minutes. Add in the zucchini, eggplant, and mushrooms, and cook for another 3-5 minutes until all the vegetables have softened.
Spread the whole wheat wrap out on a piece of aluminum foil. Spoon the vegetables into the wrap.
Next add in the black beans.
Add in the avocado and spread it on top of the black beans.
Place the fresh cilantro leaves on top of the avocado.
Lastly, spread the salsa on top.
Begin by rolling one side of the burrito on top of the fillings.
Next fold each side in.
Then wrap the other side on top of the folded sides, and wrap the foil around it to secure the burrito shape.