Cooking Instructions:

• Start by rinsing the quinoa under cold water. In a medium saucepan, combine the quinoa with 2 cups of water and 1 tablespoon of taco seasoning. Bring to a boil, then reduce heat to low and cover. Simmer for about 15 minutes or until all the water is absorbed and quinoa is fluffy. Remove from heat and let it sit covered for a few minutes.
• While the quinoa is cooking, heat a large skillet over medium heat. Add a splash of olive oil, then toss in the chopped onion and bell peppers. Sauté for about 5-7 minutes until the vegetables are tender. If you’re using minced garlic, add it to the skillet in the last minute of cooking to avoid burning.
• Once the quinoa is cooked, fluff it with a fork and add it to the skillet with the sautéed vegetables. Stir in the drained black beans and the can of diced tomatoes (with their juice). Add an additional 2 tablespoons of taco seasoning and mix everything well. Cook for another 2-3 minutes to heat through.
• To assemble your burritos, lay a tortilla flat on a serving plate. Spoon a generous portion of the filling onto the center of the tortilla. Add your favorite toppings, then fold in the sides of the tortilla and roll it up tightly from the bottom.
• Repeat the assembly process for the remaining tortillas. Serve your burritos warm with extra salsa, hot sauce, and cilantro on the side.