Black Bean Burritos with Red Quinoa and Black Bean Salad

Black Bean Burritos

From Slice

2 Tbsp Grapeseed oil
1/2 medium onion, finely diced
1/2 zucchini, finely diced
1/2 red pepper, finely diced
1/2 yam, finely diced
2 garlic cloves, crushed
2 cups black beans, cooked (19 oz can)
1/2 cup corn, fresh or frozen
14 oz can organic diced tomatoes
1 tsp each:
chili powder, cumin and coriander
4-6 sprouted grain tortillas
fresh cilantro
aged white cheddar, grated
sour cream

How To Play:
In a saute pan, heat oil over medium-high heat. Add onion, zucchini, red pepper, yam and garlic and saute for 8-10 minutes, or until tender. Add beans, corn, tomatoes, chili powder, cumin and coriander. Reduce heat to medium-low and simmer covered for 7-10 minutes, until yams are soft. Place mixture in a tortilla with cilantro, cheddar cheese, sour cream, and guacamole. Wrap up and top with salsa. These burritos freeze well, if there are leftovers.

Note: I add cooked, shredded chicken breast to the bean mixture for extra protein.

Red Quinoa and Black Bean Salad

(inspired by Oh She Glows)

1 cup uncooked Red quinoa
1 (14oz) can black beans, drained and rinsed
1 red pepper, chopped
1/4 cup fresh Cilantro, finely chopped
2 Green Onions, chopped
1 small avocado, chopped into 1 inch pieces

For the dressing:
4-5 tbsp of fresh lime juice (Juice from 2 small limes)
1/2 tsp kosher salt, or to taste
1/2 tsp Freshly ground black pepper
1 garlic clove, minced
1/4 cup fresh Cilantro, finely chopped
1/4 cup extra virgin olive oil
1/2 tsp ground cumin, or more to taste

How To Play:
1. Cook 1 cup Red Quinoa according to package directions.
2. While quinoa is cooking, prepare the chopped vegetables and whisk together the dressing.
3. Allow quinoa to cool after cooking for about 5 minutes. Fluff with a fork. Add the beans and vegetables and toss well.
4. Drizzle dressing over salad and toss well with salt and pepper to taste. Bring salad to room temperature before serving.



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