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.

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

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

Preheat a pan (or skillet) over medium heat.

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

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).

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.

Eat immediately!