This recipe takes about 20 minutes for baking, about 5 minutes assembling, plus the time it takes to cook the quinoa. It can be fixed in advance and frozen for later use or to eat now.
Ingredients:
4 cups cooked quinoa
1 small onion, chopped
2 15.5 oz cans pinto beans, rinsed & drained
1 packet Red Bell Pepper Hummus Mix
3/4 cup vegetable broth
1/2 red bell pepper, chopped
2 Tbsp Chipotle Seasoning
2 10 oz pkgs frozen chopped spinach, thawed and squeezed of excess water
8 oz shredded sharp white Cheddar cheese
8-10 10-inch whole wheat tortillas or wraps
Assembly Instructions: Combine all ingredients except the tortillas. Place 1 tortilla on a sheet of aluminum foil. Place approximately 1 cup of the quinoa mixture on the tortilla, fold in sides and roll up from the bottom. Wrap in foil to seal. Continue filling tortillas until all mixture is gone. Place all wrapped burritos in a gallon resealable freezer bag. Seal well, label and freeze.
Cooking Instructions: Thaw completely. Preheat oven to 400 degrees. Bake foiled-wrapped burritos in a large baking pan for 10 minutes; remove foil and bake an additional 8-10 minutes until warmed through. Makes 6-8 servings.
I normally take photos from beginning to end but we were in a hurry to fix the meals so only the end was photographed.
Did you know you can exchange ingredients or eliminate if it doesn't meet your dietary needs? That is the wonder of using TS to You meals. You are not limited in your choices. For me, I eliminated the spinach and used regular fat-free cheddar cheese.
For more information about TS to You subscriptions, check out my website at www.tastefullysimple.com/web/mbelles1 and click on Subscribe.
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