Ingredients

The following ingredients have 4 Servings
  • 4 flour tortillas, burrito-sized
  • 1 onion
  • 1 tablespoon olive oil
  • 8 ounces frozen sweet corn, thawed
  • 1 red bell pepper
  • 1 can black beans (15 ounces), rinsed and drained
  • 3/4 teaspoon chili powder
  • 1 teaspoon garlic, minced
  • 1/2 teaspoon paprika
  • 1 tomato
  • 3 tablespoons fresh cilantro, chopped
  • 1 cup Monterey Jack cheese, grated
  • 1 cup cooked quinoa
  • 1-2 tablespoons butter

Instruction

  • Preheat your oven to 350 degrees F. Wrap tortillas in aluminum foil. Warm them in the oven while you prepare the filling.
  • Dice the onion. Heat olive oil in a large skillet over medium-high heat and sauté onion until translucent. 6-8 minutes.
  • Chop the bell pepper. Add bell pepper and corn to the skillet, and cook until peppers are tender.
  • Add black beans to the skillet. Stir in chili powder, garlic and paprika. Simmer for 3 minutes, stirring.
  • Chop tomato and add to veggie mixture, along with quinoa. Stir in cilantro and remove from heat.
  • Remove the warm tortillas from the oven and spread them out. Spoon bean and veggie filling into tortillas, forming a line in the center of the tortilla. Sprinkle with the cheese. Roll the tortilla around the filling, folding in the ends.
  • Clean out skillet and melt butter over medium-high heat. Working in batches, add folded burritos and cook until browned on the bottom. Flip and repeat on other side. Continue with remaining burritos.
  • Cut burritos in half and serve hot.