Quinoa · Vegetarian

Quinoa Burritos

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I’m sitting here on a Friday night watching the Real World and drinking wine so I decided to finally type up some of the recipe blog posts that I’ve been accumulating. I have attempted to salvage the horrible pictures I have but they still look horrible…nothing new there!

I made these burritos months ago and stored the leftovers in the freezer for quick meals later on. I’ve eaten all the ones from my freezer and feel like I should probably make more soon because they were really good! I would mash up some avocado and smear it on before each bite for a little extra something (and because I love avocado!) and I would say that’s probably the best way to serve them.

Quinoa Burritos

From Iowa Girl Eats

Ingredients:

  • 1 cup quinoa, rinsed and drained
  • 2-1/4 cups chicken broth, divided
  • 1 Tablespoon extra virgin olive oil
  • 1 shallot, chopped
  • 12oz frozen sweet corn, thawed
  • salt and pepper
  • 15oz can black beans, drained then rinsed
  • 1 vine-ripened tomato, chopped
  • 1 teaspoon chili powder
  • 1/2 teaspoon smoked paprika
  • 1/4 teaspoon cayenne pepper
  • 3 Tablespoons chopped fresh cilantro
  • juice of 1/2 lime
  • 8oz freshly shredded cheddar cheese
  • 6-10”  flour tortillas

Directions:

  1. Bring 1-3/4 cup chicken broth to a boil in a saucepan then add quinoa, place a lid on top, turn heat down to medium then simmer until the liquid is absorbed and quinoa is tender, 15 minutes. Set aside to cool slightly.
  2. Meanwhile, heat extra virgin olive oil in a large skillet over medium-high heat then add shallot and corn, season with salt and pepper, then saute until shallots are tender, 4 minutes.
  3. Add black beans, remaining 1/2 cup chicken broth, chili powder, smoked paprika, and cayenne pepper then simmer until liquid is nearly absorbed, 4 minutes. Add tomatoes then simmer until tender, 2 minutes. Remove skillet from heat then stir in cilantro and lime juice. Set aside to cool slightly (liquid will continue to thicken and be absorbed as the mixture cools.)
  4. Preheat oven to 350 degrees. Heat tortillas according to package instructions to make them pliable then add a scoop of quinoa to the lower third portion of the tortilla. Add a scoop of the black bean mixture on top followed by shredded cheese. Roll once then tuck in sides and continue rolling to form a burrito. Wrap in foil then bake for 10 minutes to warm through.
  5. To freeze: Place foil-wrapped burritos in a freezer bag then freeze. Thaw overnight in fridge then microwave for 1 minute to heat, or unwrap frozen burritos from foil then wrap in a paper towel and microwave for 2-3 minutes, or until heated through.

These were super easy to make and freeze so well! If you love burritos and quinoa, try these!

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