Black Bean & Quinoa Burrito

If using uncooked quinoa, rinse under cold water and cook in a medium saucepan with 3 cups water or vegetable broth for 15 minutes until tender and water is absorbed; set aside. If using canned beans, drain, rinse, and set aside.

Dice the onion and bell pepper into 1/4-inch pieces. Mince the garlic. Chop the cilantro if using.

Heat olive oil in a large skillet over medium-high heat. Add diced onion and sauté for 3 minutes until beginning to soften.

Add bell pepper and garlic; cook for 2 minutes, stirring occasionally.

Stir in cooked beans, cooked quinoa, cumin, and chili powder. Cook for 3 minutes until heated through, stirring gently to combine.

Remove from heat and stir in lime juice, salt, and cilantro. Taste and adjust seasonings as needed.

Warm tortillas in a dry skillet over medium heat for 30 seconds per side until pliable, or wrap in a damp towel and microwave for 30 seconds.

Lay a warm tortilla flat on a cutting board. Place 1 cup of the filling in the center. Fold in the left and right sides of the tortilla about 2 inches, then roll tightly from bottom to top.

Transfer burritos to a plate seam-side down. Serve warm with salsa roja on the side.