Black Bean Quinoa Burrito

Ingredients

• Onions

  Raw

  1 large or 150g

• Garlic

  Raw

  4 cloves, minced or 12g

• Zucchini

  Summer squash, includes skin, raw

  1 medium or 196g

• Red bell pepper

  Sweet, raw

  1 large (2-1/4 per pound, approx 3-3/4" lo or 164g

• Grapeseed oil

  2 tbsp or 27g

• Corn

  Sweet, yellow, canned, whole kernel, drained solids

  1 cup or 164g

• Tomatoes

  Green, raw

  1 large or 182g

• Quinoa

  Uncooked

  ⅓ cup or 57g

• Canned black beans

  Low sodium, drained

  2 cup or 520g

• Cumin

  Spices, cumin seed

  1 tbsp, ground or 9g

• Paprika

  Spices

  1 tsp or 2g

• Chili powder

  Spices

  1 tsp or 3g

• Salt

  Table

  1 tsp or 6g

• Fresh cilantro

  Coriander leaves, raw

  2 tbsp or 2g

• Mozzarella cheese

  Whole milk

  2 oz or 57g

• Tortillas

  Ready-to-bake or -fry, flour

  6 tortilla, medium or 276g

• Jalapeno peppers

  Raw

  1 pepper or 14g

Directions

1. Prepare quinoa as per package directions; set aside.
2. Chop the onion, crush the garlic, mince the jalapeño, dice the zucchini and red pepper, and set everything into little bowls or on plates.
3. Heat the oil in a large skillet over medium-high heat.
4. Add the onions and sauté for about 6-8 minutes, stirring frequently, until the onions are soft and beginning to take on a bit of color.
5. Add the garlic and jalapeños and sauté for about 2 minutes more.
6. Now add the zucchini and red pepper and sauté for 8-10 minutes. The vegetables should be softened but not mushy, and just starting to brown.
7. At this point add the corn and tomato, and sauté for 2-3 minutes, until the mixture is well heated. Add the quinoa, black beans, cumin, smoked paprika, chili, and salt. Stir to combine well. .
8. Taste, and adjust seasonings if necessary. Stir in the cilantro, and remove from the heat.
9. Divide the burrito filling between the six tortillas (or more if you want smaller burritos), sprinkle with cheese if desired, and roll. Enjoy!

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