6 Servings 25 min Cook
1 Large Onions
4 Cloves, minced Garlic
1 Medium Zucchini
1 Large (2-1/4 per pound, approx 3-3/4" lo Red Bell Pepper
2 Tbsp Grapeseed Oil
1 Cup Corn
1 Large Tomatoes
1/3 Cup Quinoa
3 Cup Black Beans
1 Tbsp, ground Cumin
1 Tsp Paprika
1 Tsp Chili Powder
1 Tsp Salt
2 Tbsp Fresh Cilantro
2 Oz Mozzarella Cheese
6 Tortilla (approx 7-8" dia) Tortillas
1 Pepper Jalapeno Peppers
Prepare quinoa as per package directions; set aside.
Chop the onion, crush the garlic, mince the jalapeño, dice the zucchini and red pepper, and set everything into little bowls or on plates.
Heat the oil in a large skillet over medium-high heat
Add the onions and sauté for about 6-8 minutes, stirring frequently, until the onions are soft and beginning to take on a bit of color
Add the garlic and jalapeños and sauté for about 2 minutes more
Now add the zucchini and red pepper and sauté for 8-10 minutes.
The vegetables should be softened but not mushy, and just starting to brown
At this point add the corn and tomato, and sauté for 2-3 minutes, until the mixture is well heated.
Add the quinoa, black beans, cumin, smoked paprika, chili, and salt.
Stir to combine well.
Taste, and adjust seasonings if necessary.
Stir in the cilantro, and remove from the heat
Divide the burrito filling between the six tortillas (or more if you want smaller burritos), sprinkle with cheese if desired, and roll.