Black Bean, Corn & Quinoa Burrito


1 Tbsp Olive Oil
1 Small Yellow Onion, diced
1 clove Garlic, minced
1/2 cup Diced Red Bell Pepper
1/2 cup Diced Green Bell Pepper
1 can Black Beans, rinsed and drained
1/2 cup Sweet Corn, rinsed and drained
1 1/2 tsp Chili Powder
1 tsp Ground Cumin
1/4 cup Fresh Cilantro, chopped
Half Lime, for juice
Cilantro Lime Quinoa
2 cups Shredded Cheddar Cheese
10 Burrito-sized Flour Tortillas

In a large skillet, heat the olive oil over medium heat. Add the onion and cook until soft, about 6 minutes. Add the garlic and cook for 2 minutes. Stir in the peppers, black beans, corn, chili powder, cumin, and cilantro. Cook for 5 minutes.

Add the fresh lime juice and season with salt and pepper, to taste. Place spoonfuls of cilantro lime quinoa in the center of a tortilla, then add the shredded cheese, and bean/corn mixture down the center of the quinoa. Roll burritos, by folding over the ends and rolling up. Do this for each burrito.

Heat a non-stick skillet over medium heat and place the burritos seam side down. Cook until golden brown and crispy. Serve warm.
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