I found this recipe in this month's Family Circle magazine (March 09) and tried it tonight. I'm definitely not a vegetarian, but will make and eat these again - they were so yummy! Here you go - enjoy! (I did modify it a little, and will note them in parentheses.)
Quinoa & Red Bean Burritos
1 cup Quinoa
2 tsp McCormick Smoky Sweet Pepper Blend
1 can (15 oz) Red Kidney Beans, drained, rinsed and lightly mashed (I used Black Beans because that's what I prefer and have on hand.)
1 1/2 cups jarred Salsa (I actually pureed just one cup to make it go further - plus I didn't want it chunky)
8 Whole Wheat Tortillas (I just used regular flour tortillas)
1 cup shredded Mexican Cheese Blend
- Place quinoa and pepper blend in a saucepan and cook following package directions. (All you do is boil 1 1/4 cups of water and add the quinoa, lower the heat for about ten minutes and then cool for a few before fluffing with a fork.)
- Once cooked, stir in beans and 1 cup of the salsa.
- Preheat oven to 350 degrees while the quinoa is cooking and coat a baking sheet with nonstick cooking spray.
- Heat tortillas in microwave for 45 seconds to soften. Place 1/2 cup of the quinoa mixture in the center of each tortilla and fold like a package. Place seam side down on the baking sheet. (I didn't have the large tortillas, so I just rolled them and placed them seam down.)
- Lightly coat tortillas with nonstick cooking spray and top with remaining salsa and cheese, dividing equally.
- Bake burritos at 350 degrees for 12 minutes until heated through and cheese is melted.
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The result? They were fantastic! Ric thought that adding some shredded chicken would be even better - maybe next time! The best part is that it's a flavorful meal right from your food storage! (Yes, I'll be storing quinoa from now on!) Here's some more info about this grain, it's really good and good for you too!
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