- Cook Time
- Prep Time
- 3/4 cup quinoa, rinsed
- Salt and pepper
- 1 tablespoon EVOO
- 1 red onion, thinly sliced
- 1 green bell pepper, thinly sliced
- 1 teaspoon chili powder
- 1 can (15.5 oz.) pinto beans, rinsed
- 1 cup tomato salsa
- 1 1/2 cups shredded cheddar cheese (6 oz.)
- 4 large flour tortillas
In a small saucepan, cook the quinoa with 1/4 teaspoon salt according to package directions.
Meanwhile, in a medium skillet, heat the EVOO over medium-high heat. Add the onion and bell pepper and cook, stirring, until crisp-tender, about 5 minutes. Stir in the chili powder and season with salt and pepper; transfer to a bowl.
Dividing evenly, spread the quinoa, onion-pepper mixture, beans, salsa and cheese over the tortillas. Roll the tortillas up burrito-style: Fold the side closest to you over the filling, then fold both sides in toward the center and roll up.