Black Bean Quinoa Burritos (vegan)

Having a relationship with food can be like any other relationship in life.  There are the times that you want to labor on and pull out all the stops to make a beautiful masterpiece, and there are the days you wish for things to be simple, and take the easy road to make everyone happy.  Some days my head fills up with so many new things to try in the kitchen that I cannot seem to wait to cook everything, and then there are times that the efforts of imaging a great dish completely eludes me, and so I turn to one of my tried and true favorites.

A wonderful weeknight dish that can be made with items easily found around my pantry and fridge is burritos.  I love anything with a bit of spice, and making burritos in the summer is especially easy because I almost always have some key ingredients on hand.  What are some weeknight dishes that you love and go to when nothing else comes to mind?
Black Bean Quinoa Burritos
recipe adapted from :
1 cup quinoa, plus 2 cups water
15 oz black beans rinsed and drained
1 cup cubed, roasted butternut squash
1 Tbsp olive oil
1/2 yellow onion diced
1 bell pepper, chopped
1-2 cloves garlic, minced
4 tortillas, or wraps ( I used sun-dried tomato wraps)
1 avocado, sliced
homemade or store-bought salsa for serving (I used homemade peach salsa)
Salt and pepper to taste

In this recipe I used a ‘Griddler’ to grill the prepared burritos.  If you do choose to use an indoor grill, preheat to medium heat.  You can also use a George Foreman grill, or skip this step altogether, but I believe it makes a difference in sealing up the burritos.

In a large sauce pan add rinsed and picked over quinoa and 2 cups of water, and bring to a simmer over medium heat.  Quinoa will germinate and absorb the liquid after approximately 12 minutes.  At the 6 minute mark, add rinsed and drained black beans to your quinoa, lower heat and cover.

As your quinoa is simmering, in a separate small saute pan over medium heat add oil, onions, peppers, and garlic.  Saute for 5-6 minutes until fragrant.  Add your roasted squash to your saute pan and remove from heat.

Once your quinoa has absorbed all the liquid stir in your onion mixture and return lid until everything heats through.

Once your filling is cooked you can begin assembling the burritos.  Place 2-3 Tbsp of salsa, or topping of choice inside the burritos, and 2 slices of avocado, add filling and roll up.  Place prepared burritos on the grill two at a time and allow to cook until the wrap has slightly browned grill marks, approximately 5 minutes.  Remove from grill, and enjoy!



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