Black Bean, Sweet Corn & Tomato Quinoa Burritos
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 8
Ingredients
1 cup quinoa, rinsed and drained2-1/4 cups chicken broth, divided1 Tablespoon extra virgin olive oil1 shallot, chopped12oz frozen sweet corn, thawedsalt and pepper15oz can black beans, drained then rinsed1 vine-ripened tomato, chopped1 teaspoon chili powder1/2 teaspoon smoked paprika1/4 teaspoon cayenne pepper3 Tablespoons chopped fresh cilantrojuice of 1/2 lime8oz freshly shredded Monterey Jack cheese6-10 gluten-free or regular flour tortillas
1. Bring 1-3/4 cup chicken broth to a boil in a saucepan then add quinoa, place a lid on top, turn heat down to medium then simmer until the liquid is absorbed and quinoa is tender, 15 minutes. Set aside to cool slightly.
2.Meanwhile, heat extra virgin olive oil in a large skillet over medium-high heat then add shallot and corn, season with salt and pepper, then sautι until shallots are tender, 4 minutes.
3.Add black beans, remaining 1/2 cup chicken broth, chili powder, smoked paprika, and cayenne pepper then simmer until liquid is nearly absorbed, 4 minutes. Add tomatoes then simmer until tender, 2 minutes. Remove skillet from heat then stir in cilantro and lime juice. Set aside to cool slightly (liquid will continue to thicken and be absorbed as the mixture cools.)
4.Preheat oven to 350 degrees. Heat tortillas according to package instructions to make them pliable then add a scoop of quinoa to the lower third portion of the tortilla. Add a scoop of the black bean mixture on top followed by shredded cheese. Roll once then tuck in sides and continue rolling to form a burrito. Wrap in foil then bake for 10 minutes to warm through.
5.To freeze: Place foil-wrapped burritos in a freezer bag then freeze. Thaw overnight in fridge then microwave for 1 minute to heat, or unwrap frozen burritos from foil then wrap in a paper towel and microwave for 2-3 minutes, or until heated through
Serving Size: Makes 8 Servings, divided
Number of Servings: 8
Recipe submitted by SparkPeople user CAH-RD.
2.Meanwhile, heat extra virgin olive oil in a large skillet over medium-high heat then add shallot and corn, season with salt and pepper, then sautι until shallots are tender, 4 minutes.
3.Add black beans, remaining 1/2 cup chicken broth, chili powder, smoked paprika, and cayenne pepper then simmer until liquid is nearly absorbed, 4 minutes. Add tomatoes then simmer until tender, 2 minutes. Remove skillet from heat then stir in cilantro and lime juice. Set aside to cool slightly (liquid will continue to thicken and be absorbed as the mixture cools.)
4.Preheat oven to 350 degrees. Heat tortillas according to package instructions to make them pliable then add a scoop of quinoa to the lower third portion of the tortilla. Add a scoop of the black bean mixture on top followed by shredded cheese. Roll once then tuck in sides and continue rolling to form a burrito. Wrap in foil then bake for 10 minutes to warm through.
5.To freeze: Place foil-wrapped burritos in a freezer bag then freeze. Thaw overnight in fridge then microwave for 1 minute to heat, or unwrap frozen burritos from foil then wrap in a paper towel and microwave for 2-3 minutes, or until heated through
Serving Size: Makes 8 Servings, divided
Number of Servings: 8
Recipe submitted by SparkPeople user CAH-RD.
Nutritional Info Amount Per Serving
- Calories: 194.5
- Total Fat: 3.6 g
- Cholesterol: 0.0 mg
- Sodium: 116.7 mg
- Total Carbs: 32.3 g
- Dietary Fiber: 5.3 g
- Protein: 8.8 g
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