2sweet bell peppersI think red, orange and yellow look best
2 teaspoonolive oil
1 candiced tomatoes
4 ozcream cheese
1 teaspoonchili powder
½tsp ground cumin
1cup cheddar cheese
Bring 1 cup of water to boil in a covered pot over high heat. Rinse the quinoa and add it to the boiling water. Cover and turn heat down to low, simmer for 15 minutes. Remove from heat and let sit, still covered for at least 5 minutes.
While quinoa is cooking, chop peppers and onions and saute in olive oil in a large pan until soft, about 5 minutes. Coarsely mash the pinto beans* in a bowl and add them to the peppers and onions. Next, add in diced tomatoes, cream cheese, chili powder, cumin, coriander, and oregano. Stir until cream cheese is melted and incorporated throughout. Add in quinoa.
Preheat skillet or griddle to 350°. Spoon ⅓ cup of filling into the center of a tortilla.** Sprinkle with cheddar cheese. Fold sides over and roll up.*** Place each burrito on griddle, grilling each side until lightly golden. Serve immediately.
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*For the pinto beans, you can either use a 15 oz can of pinto beans, or 2 cups of cooked pinto beans. **I usually use taco size tortillas, because my kids are young and their stomachs small. If you are using larger burrito size tortillas, increase the amount of filling in each to ½ cup. You will get approx. 6 burritos. *** If you are planning on freezing the burritos, individually wrap the burritos in tin foil, then place in a freezer zip lock bag. Defrost and then grill immediately before eating, not before freezing.