Black Bean, Sweet Corn & Tomato Quinoa Burritos

•1 cup quinoa, rinsed and drained
•2-1/4 cups chicken broth, divided
•1 Tablespoon extra virgin olive oil
•1 shallot, chopped
•12oz frozen sweet corn, thawed
•salt and pepper
•15oz can black beans, drained then rinsed
•1 vine-ripened tomato, chopped
•1 teaspoon chili powder
•1/2 teaspoon smoked paprika
•1/4 teaspoon cayenne pepper
•3 Tablespoons chopped fresh cilantro
•juice of 1/2 lime
•8oz freshly shredded Monterey Jack cheese
•6-10” gluten-free or regular flour tortillas

For this recipe I used low sodium chicken broth, an onion instead of a shallot, 16 oz frozen corn vs. the 12 oz, a tad more seasonings than the recipe called for, and more cilantro (yum!).

I did not use the tortillas nor bake these, but left it as more of a casserole dish. I sprinkled cheese on top before eating (cheese & tortillas not included in nutrition calculations).

Note that the original recipe said this served 6, but I found that it easily made 8 + servings, so I calculated it to be 1/8th of the recipe.

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 sauté 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.