• 2 cups water
  • 1 cup quinoa
  • 1 (16 ounce) can black beans, rinsed and drained
  • 1red bell pepper, chopped
  • ½ cup fresh spinach leaves
  • 2 tablespoons barbeque sauce
  • 1 tablespoon chopped garlic
  • 1 pinch ground cumin, or more to taste
  • 1 pinch cayenne pepper, or more to taste
  • ¼ cup shredded Cheddar cheese
  • 4 (10 inch) flour tortillas, warmed
  • Directions

  • Step 1

    Bring water and quinoa to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until quinoa is tender and water has been absorbed, 15 to 20 minutes.


  • Step 2

    While quinoa cooks, mix black beans, red bell pepper, spinach, barbeque sauce, garlic, cumin, and cayenne pepper together in a saucepan over medium heat. Stir in Cheddar cheese and cook, stirring occasionally, until the cheese is completely melted, 5 to 10 minutes. Remove from heat and stir in cooked quinoa.

  • Step 3

    Place tortillas on a flat work surface. Spoon filling in a line across the middle of each tortilla; fold in opposing edges to overlap the filling. Roll up as you would burritos.

  • Cook's Note:

    I listed the non-spicy option. Add curry powder and increase the cayenne powder to pump up the heat!

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