BLACK BEAN AND QUINOA BURRITOS

This Mexican-American treat is filling enough for a main meal, but is equally good served cold or packed into a lunch bag.

MAKES: 8 BURRITOS PREP: 30 MINS COOK: 20 MINS, PLUS STANDING

⅓ cup red quinoa, rinsed

⅔ cup water

2 tablespoons vegetable oil

1 red onion, coarsely chopped

1 green chile, seeded and finely chopped

1 small red bell pepper, seeded and cut into cubes

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

juice of 1 lime

⅓ cup coarsely chopped fresh cilantro

2 tomatoes

8 corn tortillas, warmed

1 cup shredded cheddar cheese

1½ cups shredded romaine lettuce

salt and pepper, to taste

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

2 Heat the oil in a skillet over medium heat. Add half the red onion, half the green chile, and half the red bell pepper and cook until softened. Add the beans, cooked quinoa, half the lime juice, and half the cilantro and cook for 3–4 minutes. Season with salt and pepper.

3 Halve the tomatoes and scoop out the seeds. Add the seeds to the bean mixture. Finely chop the flesh and transfer it to a bowl. Add the remaining red onion, green chile, red bell pepper, lime juice, and cilantro to the bowl, season with salt and stir well.

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

RAINBOW VEG

Try to broaden the types and colors of the vegetables you eat: the brighter the better for the maximum range of health-protecting antioxidants and phytochemicals in your diet.