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Casa Sanchez

Flavor Out Of This World!

Crispy Black Bean Quinoa Burritos

March 23, 2014

Crispy burritos with black beans, corn, peppers, cilantro, quinoa, and cheese. Serve with Creamy Casa Sanchez Guacamole and you have a fun, healthy, and delicious meal!

Crispy Black Bean Burrito - Casa Sanchez SFThis delicious recipe brought to you by Two Peas & Their Pod www.twopeasandtheirpod.com

Yield: 10 burritos
Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes

Ingredients: 1-tablespoon 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 (15 oz) can Libby’s Organic Black Beans, rinsed and drained 1/2 cup Libby’s Organic Sweet Corn, rinsed and drained 1 1/2 teaspoons chili powder 1-teaspoon ground cumin 1/4 cup fresh cilantro, chopped Juice of 1/2 lime Salt and black pepper, to taste 2 cups shredded Cheddar cheese 10 Aranda 8” flour tortillas Top with Casa Sanchez Guacamole for serving.

Directions: 1. In a large skillet, heat the olive oil over medium high heat. Add the onion and cook until tender, about 5 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.
2. Place a few spoonfuls of cilantro lime quinoa in the center of a tortilla, leaving 1/2-inch border around edges, 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. Continue making the rest of the burritos.
3. Heat a large non-stick skillet or griddle pan over medium heat. Arrange burritos, seam-side down, in pan or griddle and cook until golden brown and crisp, about 2-3 minutes per side. Serve warm with creamy Casa Sanchez Guacamole.

Note: You don’t want to fill the burritos too full or they will be hard to roll up. You can also use Cilantro Lime Rice, instead of the quinoa.

Filed Under: Recipes

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