Bean and Quinoa Burrito

• 1 teaspoon Olive Oil
• 1/2 whole Onion, Chopped
• 3 cloves Garlic, Minced
• 1 whole Bell Pepper, Chopped
• 3/4 cups Quinoa, Rinsed And Drained
• 1- 1/2 cup Chicken Or Vegetable Broth
• 1 teaspoon Cumin
• 1/4 teaspoons Cayenne Pepper
• Salt And Pepper, to taste
• 15 ounces, weight Canned Black Beans, Rinsed And Drained
• 14 ounces, weight Can Sweet Corn Drained
• 8 Flour Tortillas
• Green Leaf Lettuce
• Avocado
• Alfalfa Sprouts
• Sliced, Grilled Chicken Breast
• Sour Cream
• Salsa

1. Heat olive oil in a large skillet over medium heat.
2. Saute onions, garlic, and bell peppers until tender, about 5 minutes.
3. Add quinoa and broth.
4. Season with cumin, cayenne and salt and pepper.
5. Bring to a boil, then reduce heat, cover and simmer 20 minutes.
6. Add beans and corn and cook until warmed through, about 5 minutes.
7. Layer quinoa and lettuce on tortilla.
8. Add toppings as desired: avocado, sprouts, chicken, sour cream, etc.
9. Roll into a burrito.
10. Serve with salsa.
11. Optional: instead of using a tortilla, roll into a wrap using a large piece of lettuce.

olive oil, onion, garlic, bell pepper, quinoa, chicken, cumin, cayenne pepper, salt, black beans, sweet, flour tortillas, avocado, sprouts, chicken, sour cream, salsa

Taken from tastykitchen.com/recipes/main-courses/bean-and-quinoa-burrito/ (may not work)