Enhanced Black Bean and Quinoa Burrito

Ingredients

Quinoa

1 cup, rinsed

Black beans

1 can (15 oz), drained and rinsed

Red bell pepper

1, diced

Red onion

1 small, diced

Garlic

2 cloves, minced

Olive oil

2 tablespoons

Cumin

1 teaspoon

Chili powder

1 teaspoon

Salt

to taste

Pepper

to taste

Tortillas

4 large (whole wheat or corn)

Avocado

1, sliced

Salsa

1 cup (store-bought or homemade)

Fresh cilantro

1/4 cup, chopped

Lime

1, juiced

Instructions

1. Begin by cooking the quinoa. In a medium saucepan, combine 1 cup of rinsed quinoa with 2 cups of water. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes or until water is absorbed. Remove from heat and fluff with a fork.
2. In a large skillet, heat olive oil over medium heat. Add the diced red bell pepper, red onion, and minced garlic. Sauté for about 5 minutes, until the vegetables are softened and fragrant.
3. Stir in the cooked quinoa, drained black beans, cumin, chili powder, salt, and pepper. Mix well and continue to cook for an additional 5 minutes until heated through.
4. Meanwhile, warm the tortillas in a separate skillet or microwave until pliable.
5. To assemble the burritos, divide the quinoa and black bean mixture evenly among the warmed tortillas.
6. Top each with sliced avocado, a generous spoonful of salsa, a sprinkle of chopped cilantro, and a squeeze of fresh lime juice.
7. Fold the sides of the tortillas over the filling, then roll them up tightly from the bottom to create a burrito.
8. Serve the black bean and quinoa burritos warm with extra lime wedges and salsa on the side.