Monday, September 3, 2018

Quinoa and pinto bean burritos.

I made a big pot of quinoa with pinto beans and veggies to make burritos topped with El Pato tomato sauce, Daiya cheese and guacamole. The quinoa would also make a great base for a burrito bowl or Buddha bowl.

Recipe: Quinoa with pinto beans and veg 
Burrito filling

(You can use any veg you have laying around your fridge.)

2 TB oil
1 onion, chopped
2 cloves garlic, minced
2 carrots, chopped
1 cup green beans, chopped into bite size pieces 
1 green bell pepper, chopped
1 tsp salt 
1-2 tsp chili powder
1 tsp cumin
1/2 tsp smoked paprika 
1/2 tsp black pepper
1 tsp oregano
1 can diced Tomatoes with juice
1 can pinto beans, drained and rinsed 
3/4 cup quinoa
2 cups water 

Sauté onions and garlic in oil on medium heat until soft, add the other veggies and cook until semi soft. Add remaining ingredients and bring to a boil. Then cover and lower heat to simmer for 20-30 min until quinoa is cooked. It is kind of moist in consistency but I like it that way for burritos.


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