Easy Freezer Quinoa Burritos
Author: Michelle Little
Serves: 8
- 1 large red onion
- 1 cup uncooked quinoa
- 2 small zucchini
- 1 red pepper
- 540ml/19oz kidney beans
- 398ml diced tomatoes
- 199ml/17oz canned corn
- 1 tsp cumin
- 2 tsp chilli powder
- 1 tsp paprika
- 1 tsp smoked paprika
- handful chopped cilantro
- handful shredded cheese
- 8 large tortillas or 6 large tortillas with leftover filling
- Slice and start to cook and caramelize the red onions over low heat.
- Cook the quinoa according to package instructions. Do not overcook. Because overcooked quinoa is gross.
- When the red onions look pretty much there add the zucchini and red pepper, increase the heat and cook until soft.
- Rinse the kidney beans and add along with the tomatoes and corn.
- Add the spices and taste. Spices all very in strength and everyone has different tastes!
- Let all the flavours meld together for a while (say 5 minutes) over med-high heat.
- Add the cilantro and stir.
- Add the quinoa and turn off the heat.
- Make sure everything is well combined with a few good stirs.
- Divide the burrito filling between the tortillas (8 or 6 with leftovers), sprinkle with cheese and roll.
- If you are freezing, wrap each tortilla in plastic wrap and then tin foil.
- To re-heat just pop on a plate and microwave.
Recipe by Roasted at http://www.roastedmontreal.com/2016/03/easy-freezer-quinoa-burritos.html
3.5.3208