This delicious recipe brought to you by Two Peas & Their Pod www.twopeasandtheirpod.com
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.