Crispy Black Bean Quinoa Burritos
Total Time
35 mins
Prep Time
10 mins
Cook Time
25 mins
Rating
4.8 out of 5 stars
(5)
Ingredients
10 burritos
- 1 tablespoon olive oil
- 1 small yellow onion, diced
- 1 clove garlic, minced
- 1/2 cup diced red bell pepper
- 1/2 cup diced green bell pepper
- 1 can (15 oz) Libby's Organic Black Beans, rinsed and drained
- 1/2 cup Libby's Organic Sweet Corn, rinsed and drained
- 1 1/2 teaspoons chili powder
- 1 teaspoon ground cumin
- 1/4 cup fresh cilantro, chopped
- Juice of 1/2 lime
- Salt and black pepper to taste
- Cilantro Lime Quinoa
- 2 cups shredded Cheddar cheese
- 10 burrito-sized flour tortillas
- Creamy Avocado Yogurt Dip for serving
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Preparation
Step 1
In a large skillet, heat the olive oil over medium high heat. Add the onion and cook until tender, about 5 minutes. Add the garlic and cook for 2 minutes. Stir in the peppers, black beans, corn, chili powder, cumin, and cilantro. Cook for 5 minutes. Add the fresh lime juice and season with salt and pepper, to taste.
Step 2
Place a few spoonfuls of cilantro lime quinoa in the center of a tortilla, leaving a 1/2-inch border around edges, then add the shredded cheese, and bean/corn mixture down the center of the quinoa. Roll burritos by folding over the ends and rolling up. Continue making the rest of the burritos.
Step 3
Heat a large non-stick skillet or griddle pan over medium heat. Arrange burritos, seam-side down, in the pan or griddle and cook until golden brown and crisp, about 2-3 minutes per side. Serve warm with Creamy Avocado Yogurt Dip.
Step 4
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Chef's notes
You don't want to fill the burritos too full or they will be hard to roll up.
You can also use Cilantro Lime Rice instead of the quinoa.
