Healthy and kid-friendly, this is another regular at our house. The recipe serves 6-8 depending on how stuffed you like your burrito.
1 cup quinoa
2 15oz cans black beans (rinsed and drained)
1 cup vegetable broth
2 cups fresh spinach leaves (stems removed)
2 tbsp chili powder
1/2 tsp garlic powder
1/2 tsp onion powder
1/2 tsp crushed red pepper
1/2 tsp dried oregano
1 tsp paprika
1 tbsp cumin
1 tsp salt
1 tsp ground black pepper
6-8 10inch tortillas
2 cups shredded mexican-blend cheese
Cook the quinoa according to package directions.
Meanwhile, in a small bowl, mix together your spices.
Stir the beans, broth, and spices together in a sauce pan. Bring to a boil, then reduce heat and let simmer until most of the liquid is absorbed, about 10 minutes.
While the beans and quinoa are cooking, chop your spinach.
Once the beans are ready, stir in your spinach.
Assemble your burritos (don't forget the cheese).
Wrap each burrito with foil, place on a large baking sheet, and bake at 400 for 12-15 minutes.
Serve with avocado, salsa, and sour cream. Yummy!