Mmm…burritos! I love burritos! I think rolling anything in a tortilla just ups the yummy factor by 5-fold. Here’s a simple dish that could serve as a savory breakfast or quick & easy dinner – with or without being rolling up in a tortilla. And it can also work with just about any beans you have at the ready. This makes tons of leftovers, so it would make for a good dish to prep on a weekend for weekday lunches!
2 C quinoa, rinsed
4 C vegetable broth (or a combo of broth and water)
1 TBSP canola oil
1 medium yellow onion, diced
3-6 cloves garlic (depending on your garlic love), minced
salt and pepper to taste
pinch of cayenne
1 tsp cumin
2-3 C cooked beans (any combination of 3 beans: I used pinto, black, and red chili beans)
corn or flour tortillas (use corn tortillas for gluten-free, or find a GF flour tortilla)
baby spinach, rinsed and roughly chopped
fresh cilantro, minced
1. If using corn tortillas, wrap in foil and warm in a 300°F oven while the quinoa is cooking. Heat oil in a deep sauce pan. Add onion and garlic, sauté about 5-8 minutes, until onion becomes softened. Add rinsed quinoa, and toast for about 2-3 minutes. Add broth, beans, salt, pepper, cayenne, and cumin. Stir to combine.
2. Bring to a boil, then reduce heat and simmer about 12 minutes – until all the liquid is absorbed.
3. Meanwhile, chop some fresh cilantro, tomatoes, baby spinach or lettuce, or whatever else tickles your burrito-fancy.
4. When ready to serve, if using flour tortillas, warm the tortillas in a hot skillet for about 45 seconds each side. Add a scoop of the beany quinoa to the tortilla, top with diced tomatoes, spinach, and fresh cilantro. You could also top with any salsa – pico, roasted corn, or tomatillo – you have on hand, or squeeze a bit of fresh lime juice over the burritos (for extra zing) as well.