1 cup quinoa, rinsed
2 bell peppers
15 oz. can black beans, rinsed and drained
15 oz. can diced tomatoes, drained (for spice, use fire roasted)
Taco seasoning (see homemade taco seasoning recipe)
Shredded cheese (for dave and john)
Cook quinoa according to package directions.
Meanwhile, thinly slice onion and bell pepper.
Saute onion and pepper with 2 tsp. taco seasoning and salt over med-high heat for 7-10 minutes, stirring occasionally.
When quinoa finishes cooking, turn off heat. Add beans, diced tomatoes, 1 Tbsp. taco seasoning (more to taste) and combine.
Assemble the burritos: spoon the quinoa mixture, onion/pepper, cheese, and salsa onto tortillas. Roll up, tucking both sides.
If you like a crispier tortilla or grilled burrito, toss it on a grill pan for a few minutes on each side before serving.
To freeze: I tightly wrap burritos individually in foil, then place them all in a large ziploc bag.
To reheat: place in a 400 degree oven for 25-35 minutes or until heated through. Finish them up on the stove on a grill pan if you'd like. (Haven't tried microwaving, but that could work as well.)