Karol Smith
Quinoa Black Bean Burrito – A Nutritious and Delicious Fusion of Flavors
This Quinoa Black Bean Burrito is a wonderful blend of nutritious ingredients that perfectly align to create a dish that’s both hearty and healthy. Packed with protein from quinoa and black beans, this burrito is a satisfying meal that’s ideal for lunch, dinner, or even a nutritious snack. The combination of fresh vegetables, flavorful spices, and authentic Mexican taste makes this dish an excellent choice for those looking to enjoy a flavorful, health-conscious meal.
Ingredients:
– 1 cup quinoa, rinsed and drained
– 2 cups vegetable broth or water
– 1 tablespoon olive oil
– 1 small red onion, diced
– 3 cloves garlic, minced
– 1 bell pepper, finely chopped
– 1 can (15 ounces) black beans, drained and rinsed
– 1 teaspoon ground cumin
– 1 teaspoon chili powder
– 1/2 teaspoon smoked paprika
– 1/2 teaspoon ground coriander
– 1 cup corn kernels (fresh, frozen, or canned)
– 2 tablespoons fresh lime juice
– Salt and pepper to taste
– 8 large flour tortillas
– 1 cup shredded lettuce
– 1 cup diced tomatoes
– 1/2 cup chopped fresh cilantro
– 1 cup shredded cheese (cheddar or a Mexican blend)
– 1 cup salsa
– 1/2 cup sour cream (optional)
– Hot sauce (optional)
Instructions:
1. In a medium pot, combine the rinsed quinoa and vegetable broth or water. Bring to a boil, then reduce the heat to low, cover, and simmer for about 15 minutes, or until the quinoa is tender and the liquid is absorbed. Remove from heat and let it sit, covered, for 5 minutes, then fluff with a fork.
2. While the quinoa is cooking, heat the olive oil in a large skillet over medium heat. Add the diced red onion and cook until it becomes translucent, about 3-4 minutes. Add the minced garlic and cook for another minute, until fragrant.
3. Add the chopped bell pepper to the skillet and cook for another 5 minutes, until it’s softened.
4. Stir in the black beans, ground cumin, chili powder, smoked paprika, and ground coriander. Cook for 2-3 minutes until the spices are well combined and fragrant.
5. Add the corn kernels to the skillet and cook for an additional 2 minutes, until everything is heated through. Stir in the cooked quinoa and fresh lime juice. Season with salt and pepper to taste.
6. Warm the flour tortillas in a dry skillet or microwave until they are soft and pliable.
7. To assemble the burritos, lay a tortilla flat and add a generous amount of the quinoa and black bean mixture to the center. Top with shredded lettuce, diced tomatoes, chopped cilantro, shredded cheese, salsa, and a dollop of sour cream or hot sauce, if desired.
8. Fold the sides of the tortilla in towards the center, then roll it up from the bottom to form a tight burrito. Repeat with the remaining tortillas and filling.
9. Serve the burritos warm, and enjoy the delightful combination of flavors and textures!
