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.