We’ve had an intense couple of weeks! We recently took a road trip home to visit my family in Minnesota, and while it’s technically “vacation”, it’s always hard to get everything in order and ready for a roadtrip (especially bringing the dog)!
We developed this recipe to bring on the go, and it was a great alternative to the traditional car food! We ate the filling plain as a salad, but Alex had the great idea to add tortillas to make a burrito for a bit more filling meal. (Though we can’t vouch for the cleanliness either way – it’s probably best to eat this one at the table!)
When we attempted it again after our trip, we added these beautiful peppers we came across at the Broad Ripple Farmer’s Market — which added a nice bit of color to the salad.
These burritos are a great quick meatless meal for a weeknight, since quinoa doesn’t take too long to make (about 20 minutes total). And, they would be especially delicious grilled in a panini press!
- 2 cups quinoa, uncooked
- 15-ounce can black beans
- 2 small bell peppers (1½ cups diced)
- 1 tablespoon chili powder
- 1 tablespoon oregano
- 1 teaspoon garlic powder
- 1 teaspoon cumin
- 1 teaspoon kosher salt
- Several dashes hot sauce
- Fresh ground pepper
- 8 whole wheat tortillas
- Shredded cheese, to serve
- Sour cream, to serve
- Make the quinoa, according to the instructions in Master Recipe: Perfect Quinoa.
- While the quinoa cooks, prepare the vegetables: Dice the peppers, enough for about 1½ cups. Drain and rinse 1 can black beans.
- When the quinoa is done, transfer it to a large bowl. Allow to cool a bit (if it is very hot, you can spread it onto a large baking sheet to let it cool quickly). Mix in the peppers, black beans, 1 tablespoon chili powder, 1 tablespoon oregano, 1 teaspoon garlic powder, 1 teaspoon cumin, 1 teaspoon kosher salt, several dashes hot sauce, and fresh ground pepper (to taste).
- Place a bit of the filling inside a tortilla, add some cheese (and sour cream, if desired), and roll. These would be especially delicious toasted on a panini press.