Toasted Black Bean and Quinoa Burritos



These protein-packed, dairy-free burritos can stand up to St. Louis summer heat. Make a double batch and freeze the extras for easy weekday lunches. – Kellie Hynes


Ingredients

2 15-oz. cans black beans, rinsed and drained
1 small jalapeno pepper, seeded and chopped
½ cup fresh cilantro, loosely packed
1 Tbsp. olive oil
2 Tbsp. lime juice
2 tsp. red wine vinegar
1 tsp. ground cumin
½ tsp. kosher salt
¼ tsp. freshly ground black pepper
¼ cup diced red onion
1 cup fresh or frozen corn kernels, cooked
1 cup cooked quinoa or white rice
4 9-inch flour tortillas
Salsa and guacamole, for serving (optional)



Preparation

• Place the black beans, jalapeno, cilantro, olive oil, lime juice, red wine vinegar, cumin, salt and pepper in the bowl of a food processor. Pulse 5 to 8 times, until coarsely blended. Taste and adjust seasonings. Set aside.

• In a separate bowl, combine the red onion, corn and quinoa.

• Spread ½ cup bean mixture in the center of 1 tortilla. Add ½ cup quinoa mixture. Fold the left and right sides of the tortilla toward the center, then roll the bottom of the tortilla up and over the filling, continuing to roll until the burrito is snug. Repeat with the remaining 3 tortillas.

• Toast the burritos in a dry cast-iron skillet over medium heat for a few minutes on each side, until the tortilla is lightly browned. Serve with salsa and guacamole, if desired.