Crispy Black Bean Quinoa Burritos
Ingredients
The filling
-
1
tablespoon
olive oil
-
1
small
yellow onion, diced
-
1
clove
garlic, minced
-
½
cup
diced red bell pepper
-
½
cup
diced green bell pepper
-
1
15 oz can
black beans, rinsed and drained
-
½
cup
sweet corn, rinsed and drained
-
1½
teaspoons
chili powder
-
1
teaspoon
ground cumin
-
¼
cup
fresh cilantro, chopped
-
½
lime
juice
-
to taste
salt and black pepper
The burritos
-
2
cups
Cilantro Lime Quinoa
-
2
cups
shredded Cheddar cheese
-
10
burrito-sized
flour tortillas
For serving
-
1
Creamy Avocado Yogurt Dip
Instructions
- Heat olive oil in a large skillet over medium-high heat.
- Add diced onion and cook until tender, about 5 minutes.
- Stir in minced garlic and cook for 2 more minutes.
- Add diced peppers, black beans, corn, chili powder, cumin, and cilantro; cook for 5 minutes.
- Stir in lime juice and season with salt and pepper to taste.
- Place a few spoonfuls of cilantro lime quinoa in the center of a tortilla, leaving a border.
- Add shredded cheese and the bean/corn mixture on top of the quinoa.
- Roll the burritos by folding over the ends and rolling up.
- Heat a non-stick skillet or griddle pan over medium heat.
- Arrange burritos seam-side down in the pan and cook until golden brown and crisp, about 2-3 minutes per side.
- Serve warm with Creamy Avocado Yogurt Dip.
Nutrition Facts (estimated)
Servings
10 burritos
Calories
250
Total fat
10g
Total carbohydrates
30g
Total protein
12g
Sodium
400mg
Cholesterol
20mg
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