Toasted Black Bean and Quinoa Burritos offer all the heft of a Mexican classic sans meat. Here, black beans are ever so slightly blitzed with red wine vinegar, lime juice and a jalapeno, then wrapped up in a tortilla with a quinoa-corn-red onion mix. The burritos are dry-toasted in a cast-iron skillet for crunch. Serve with salsa and guac for a protein-packed meal that won’t weigh you down. Get the recipe here.
This article appears in February 2016.