Ingredients with Measurements:
- 1 cup quinoa
- 2 cups water
- 1 tablespoon olive oil
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 red bell pepper, chopped
- 1 can black beans, drained and rinsed
- 1 teaspoon chili powder
- 1/2 teaspoon cumin
- Salt and pepper to taste
- 6 large flour tortillas
- 1 cup shredded cheddar cheese
- 1/2 cup salsa
- 1/2 cup sour cream
- Fresh cilantro for garnish
Special equipment needed:
- Large pot with lid
- Large skillet
- Oven or microwave (for reheating)
Step-by-step instructions:
1. Rinse the quinoa in a fine mesh strainer and add it to a pot with 2 cups of water. Bring to a boil, then reduce heat to low and cover. Cook for 15-20 minutes or until the water is absorbed and the quinoa is tender.
2. In a large skillet, heat the olive oil over medium heat. Add the onion and garlic and sauté for 2-3 minutes until softened.
3. Add the red bell pepper and sauté for another 2-3 minutes until softened.
4. Add the black beans, chili powder, cumin, salt, and pepper to the skillet. Stir to combine and cook for 2-3 minutes until heated through.
5. Add the cooked quinoa to the skillet and stir to combine with the black bean mixture.
6. Preheat the oven to 350°F. Place the tortillas on a baking sheet and sprinkle each with shredded cheddar cheese. Bake for 5-7 minutes until the cheese is melted and the tortillas are warm.
7. Spoon the quinoa and black bean mixture onto each tortilla, then top with salsa and sour cream. Garnish with fresh cilantro.
8. Roll up the burritos and serve immediately.
Time:
Preparation time: 10 minutes
Cooking time: 25-30 minutes
5. Temperature:
Oven temperature: 350°F
Serving size:
6 servings
Nutritional information:
Calories: 430
Total Fat: 16g
Saturated Fat: 7g
Cholesterol: 30mg
Sodium: 670mg
Total Carbohydrates: 54g
Dietary Fiber: 10g
Sugar: 3g
Protein: 19g
Substitutions for ingredients:
- Quinoa can be substituted with rice or couscous.
- Black beans can be substituted with kidney beans or pinto beans.
- Cheddar cheese can be substituted with Monterey Jack or pepper jack cheese.
- Salsa can be substituted with diced tomatoes or hot sauce.
- Sour cream can be substituted with Greek yogurt or avocado.
Variations:
- Add diced jalapeño peppers for extra heat.
- Add sliced avocado or guacamole for extra creaminess.
- Use corn tortillas instead of flour tortillas for a gluten-free option.
- Add cooked chicken or ground beef for extra protein.
Tips and tricks:
- Rinse the quinoa before cooking to remove any bitterness.
- Use a non-stick skillet to prevent sticking.
- Warm the tortillas in the oven or microwave before filling to prevent them from cracking.
Storage instructions:
Leftover burritos can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
To reheat, wrap the burritos in foil and bake in a 350°F oven for 10-15 minutes until heated through.
Presentation ideas:
Serve the burritos on a platter with extra salsa and sour cream on the side.
Garnishes:
Garnish with fresh cilantro, sliced avocado, or diced tomatoes.
Pairings:
Serve with a side of Spanish rice or a green salad.
Suggested side dishes:
- Spanish rice
- Green salad
- Roasted vegetables
Troubleshooting advice:
- If the quinoa is too dry, add a splash of water or broth to the skillet.
- If the tortillas are cracking, warm them up in the microwave or oven before filling.
Food safety advice:
- Make sure to rinse the quinoa before cooking to remove any debris.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
Food history:
Burritos originated in Mexico and are a popular street food in many parts of the world.
Flavor profiles:
This recipe has a spicy and savory flavor profile with a hint of sweetness from the red bell pepper.
Serving suggestions:
Serve with a side of Spanish rice and a cold beer.
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Region: Mexican