Black Bean & Quinoa Burritos

Quinoa and black beans boost the protein and fiber in these excellent burritos, finished with salsa and calcium-rich cheese.

Per burrito: 291 cal / 11.4g fat / 4.7g sat fat / 34.3g carbs / 4.5g sugar / 5.8g fiber / 11.4g protein / 280mg sodium

Makes 8

Prep: 25–30 minutes, plus standing

Cook: 30–35 minutes

⅓ cup red quinoa, rinsed

⅔ cup water

2 tablespoons vegetable oil

1 red onion, diced

1 fresh green chile, seeded and diced

1 small red bell pepper, seeded and diced

1 (15-ounce) can black beans, drained and rinsed

juice of 1 lime

¼ cup chopped fresh cilantro

2 tomatoes

8 corn tortillas, warmed

1 cup shredded cheddar cheese

1½ cups shredded romaine lettuce

salt and pepper, optional

1. Put the quinoa into a saucepan with the water. Bring to a boil, then cover and simmer over low heat for 15 minutes, or according to the package directions. Remove from the heat, but keep the pan covered for an additional 5 minutes to let the grains swell. Fluff up with a fork and set aside.

2. Heat the oil in a large skillet. Sauté half of the onion, half of the chile, and all of the red bell pepper until soft. Add the beans, cooked quinoa, and half of the lime juice and cilantro. Cook, stirring, for a few minutes, then season with salt and pepper, if using.

3. Halve the tomatoes and scoop out the seeds. Add the seeds to the bean mixture. Dice the tomato flesh and put into a bowl with the remaining cilantro, onion, chile, lime juice, and salt, if using. Stir.

4. Put ⅓ cup of the bean mixture on top of each tortilla. Sprinkle with the tomato salsa, the cheese, and lettuce. Fold the end and sides over the filling, roll up, and serve immediately.