Black Bean Quinoa Burrito

Ingredients

• Onions

  Raw

  1 large or 150g

• Garlic

  Raw

  4 cloves, minced or 12g

• Zucchini

  Summer squash, includes skin, raw

  1 medium or 196g

• Red bell pepper

  Sweet, raw

  1 large (2-1/4 per pound, approx 3-3/4" lo or 164g

• Olive oil

  Salad or cooking

  2 tbsp or 27g

• Corn

  Sweet, yellow, canned, whole kernel, drained solids

  1 cup or 164g

• Tomatoes

  Red, ripe, raw, year round average

  1 medium whole or 123g

• Quinoa

  Uncooked

  ⅓ cup or 57g

• Canned black beans

  Low sodium, drained

  2 cup or 520g

• Cumin

  Spices, cumin seed

  1 tbsp, ground or 9g

• Paprika

  Spices

  1 tsp or 2g

• Chili powder

  Spices

  1 tsp or 3g

• Salt

  Table

  1 tsp or 6g

• Fresh cilantro

  Coriander leaves, raw

  2 tbsp or 2g

• Mozzarella cheese

  Part skim milk

  2 oz or 57g

• Tortillas

  Ready-to-bake or -fry, flour

  6 tortilla, medium or 276g

• Jalapeno peppers

  Raw

  1 pepper or 14g

Directions

1. Cook the quinoa according to package instructions and set aside.
2. Dice the onion, zucchini, red pepper, and jalapeño; mince the garlic.
3. Heat the oil in a large skillet over medium-high heat.
4. Add the onions and sauté for 6-8 minutes until soft and slightly colored.
5. Add garlic and jalapeños, sauté for 2 more minutes.
6. Add zucchini and red pepper, sauté for 8-10 minutes until softened.
7. Add corn and tomato, sauté for 2-3 minutes until heated.
8. Stir in quinoa, black beans, cumin, paprika, chili powder, and salt; combine well.
9. Adjust seasonings if needed, stir in cilantro, and remove from heat.
10. Divide the filling among tortillas, sprinkle with cheese, roll, and serve.