These Quinoa and Bean Burritos are a healthy and delicious meal option. Packed with protein, fiber, and a flavorful slaw, they make for a satisfying and nutritious meal. The green tomato salsa adds a zesty kick to the dish.
Ingredients: 1 cup quinoa. 2 cups water. 1 can 15 oz black beans, drained and rinsed. 1 cup corn kernels fresh or frozen. 1 red bell pepper, diced. 1/2 cup red onion, finely chopped. 1/2 cup fresh cilantro, chopped. 1 teaspoon cumin. 1 teaspoon chili powder. Salt and pepper to taste. 4 large whole wheat tortillas. 1 cup shredded lettuce. 1 cup shredded purple cabbage. 1 avocado, sliced. 1/2 cup Greek yogurt. 1/4 cup lime juice. 1/4 cup green tomato salsa.
Instructions: Run cold water over the quinoa until the water is clear. Bring 2 cups of water to a boil in a saucepan. Turn down the heat, add the quinoa, cover, and simmer for 15 to 20 minutes, until the quinoa is cooked and the water is absorbed. Use a fork to fluff it up, then set it aside. Put corn, red bell pepper, red onion, cilantro, cumin, chili powder, salt, and pepper in a large bowl. Combine well. For about 15 seconds, warm the tortillas in a dry pan or the microwave to make them easy to shape. To make a burrito, spread a quarter of the quinoa out on a tortilla, leaving a 1-inch border around the edges. Put a quarter of the bean mixture on top of the quinoa. Then add the purple cabbage, avocado slices, shredded lettuce, and a drizzle of Greek yogurt and lime juice. When you roll up the tortilla, tuck in the ends as you go and fold the sides in. Do this again with the rest of the burritos. Put the burritos on a plate and drizzle or dip them in the green tomato salsa. Have fun with your slaw and green tomato salsa and quinoa and bean burritos!
Prep Time: 20 minutes
Cook Time: 20 minutes
Cherry Hollands Rabbitry
