QUINOA BEAN BURRITOS

makes about 15 burritos
recommended sides: salad, mexican rice, tortilla chips and cheese dip
INGREDIENTS:

1 1/2 cups quinoa, rinsed

2 tablespoons olive oil

1 small onion, chopped

salt and pepper

2 teaspoons chili powder

2 15.5oz cans pinto beans, rinsed

3/4 cup vegetable broth

2 cloves garlic, chopped

2 10-ounce packages frozen chopped spinach, thawed and squeezed of excess liquid

15 10-inch flour or corn tortillas

3 cups sharp white cheddar, grated (optional)

salsa (peach or pineapple is especially good), sour cream, and sliced avocado, for serving

Heat oven to 400 degrees. Cook the quinoa according to the package directions. Meanwhile, heat the oil in a large skillet over medium heat. Add the onion, salt, pepper and cook, stirring frequently, until softened, 3 to 5 minutes. Add the chili powder and cook, stirring, until fragrant, about 1 minute. Add the beans, broth, and garlic and simmer, stirring occasionally, until most of the liquid has been absorbed, 2 to 4 minutes more. Fold in the spinach. Combine with quinoa. Spoon into tortillas and top with cheese. Bake the burritos until warmed through, 15 to 20 minutes.

Freezer Meal: The uncooked wrapped burritos can be frozen in freezer bags for up to 3 months. To reheat, remove from foil and microwave on high until warmed through.