Aaaand it’s back to regularly scheduled programming! Which means writing in real time, cooking in my own kitchen, and eating vegetables. Lots and LOTS of vegetables! Why do vegetables always seem to take a hike on vacation? Oh right, because wine and gumbo calories don’t count when you’re away from home.
Is that not how it goes?
Today’s a particularly good recipe for getting back on track because it’s not only full of vegetables but protein-packed quinoa and, ok, a little bit of cheese. Black Bean, Sweet Corn, and Tomato Quinoa Burritos are not only rocking my world, but they’re make-ahead and freezer-friendly, too. Bazinga!
Quinoa cooked in chicken broth for maximum flavor is piled into warmed gluten-free or flour tortillas then topped with a sauteed mixture of black beans, sweet corn, chopped tomatoes, herbs, and spices. After a sprinkling of freshly shredded cheese the burritos are rolled into a filling, hand-held dish that can be eaten right away, stashed in the fridge for a few days, or frozen to eat later on. Like I said, BA-ZIN-GA.
And if you don’t know what I’m talking about, take my word for it and make 2015 the year you start watching The Big Bang Theory!
This is the second recipe I’m making for Progresso this winter using their gluten-free chicken broth, which I used to cook both the quinoa and help soften the bean and vegetable mixture. I think I mentioned this a few weeks ago, but the easiest way to give grains like quinoa and rice tons of flavor with practically zero effort (and fat and calories, I might add,) is cooking them in chicken broth.
Now that the holidays are over, yes, it means back to a healthier schedule, but it also means back to busy life – which is exactly why I like this recipe. Make a whole batch of burritos (the recipe makes six) then they’re ready to go all week long. The Tex-Mex-inspired flavors mingling with hearty quinoa and melty cheese is so satisfying. Serve with garlicky guacamole or salsa then feast!
Start by bringing 1-3/4 cup Progresso chicken broth to a boil in a saucepan then add 1 cup drained and rinsed quinoa. Place a lid on top, drop the heat down to medium, then simmer until the quinoa is tender and broth has been absorbed, about 15 minutes. Fluff with a fork then set the cooked quinoa aside to cool for a bit.
Meanwhile, add 1 chopped shallot and 12oz frozen then thawed sweet corn to 1 Tablespoon extra virgin olive oil in a large skillet over medium-high heat. Season with salt and pepper then saute until the shallots are tender, about 4 minutes.
Add a 15oz can black beans that’s been drained and rinsed, and 1/2 cup chicken broth. The chicken broth will help soften the beans a bit, and give the spices room to bloom.
Which is what we add next! Sprinkle in 1 teaspoon chili powder, 1/2 teaspoon smoked paprika, and 1/4 teaspoon cayenne pepper then let everything simmer for 3-4 minutes. Finally, add 1 chopped vine-ripened tomato then simmer until the tomatoes are tender and juicy, about 2 minutes.
Take the skillet off the heat then stir in 3 Tablespoons chopped fresh cilantro and the juice of 1/2 lime. These two ingredients add a pop of fresh flavor to the burritos. I LOVE the combination of lime and cilantro! Ok – now let this mixture cool slightly.
Meanwhile get 6 tortillas ready. I used gluten-free wraps, but you could use burrito-sized flour tortillas. Warm the tortillas according to package instructions then place on a sheet of foil. Place a scoop of the cooked quinoa onto the bottom third of the tortilla then top with a scoop of the black bean mixture and a sprinkling of freshly shredded Monterey Jack cheese. Fold the top over, tuck in the sides, then continue rolling.
Wrap the burritos in the foil then pop into a 350 degree oven for 10 minutes to melt the cheese and warm everything through (or just microwave sans foil for 1 minute.) If you’re freezing the burritos, place ’em into a freezer bag then freeze completely.
When you’re ready to eat, either transfer a frozen burrito to the fridge to thaw overnight then microwave for 1 minute to reheat, or remove a frozen burrito from the foil, wrap in a paper towel, and microwave for 2-3 minutes or until heated through. I also left the burritos in the fridge for 3 days and grabbed one everyday for lunch. However you choose – enjoy (and viva vegetables!)
free email bonus
5 Secrets to the Coziest Christmas Ever
5 days of festive gluten free recipes and projects for your best Christmas yet!
Black Bean, Sweet Corn, and Tomato Quinoa Burritos
Black Bean, Sweet Corn, and Tomato Quinoa Burritos are gluten-free, make-ahead and freezer friendly. Perfect for a quick lunch or dinner!
- 1 cup gluten-free quinoa, rinsed and drained
- 2-1/4 cups gluten-free chicken broth, divided
- 1 Tablespoon extra virgin olive oil
- 1 shallot, chopped
- 12oz frozen sweet corn, thawed
- salt and pepper
- 15oz can black beans, drained then rinsed
- 1 vine-ripened tomato, chopped
- 1 teaspoon chili powder
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon cayenne pepper
- 3 Tablespoons chopped fresh cilantro
- juice of 1/2 lime
- 8oz freshly shredded Monterey Jack cheese
- 6-10” gluten-free tortillas
- Bring 1-3/4 cup chicken broth to a boil in a saucepan then add quinoa, place a lid on top, turn heat down to medium then simmer until the liquid is absorbed and quinoa is tender, 15 minutes. Set aside to cool slightly.
- Meanwhile, heat extra virgin olive oil in a large skillet over medium-high heat then add shallot and corn, season with salt and pepper, then saute until shallots are tender, 4 minutes.
- Add black beans, remaining 1/2 cup chicken broth, chili powder, smoked paprika, and cayenne pepper then simmer until liquid is nearly absorbed, 4 minutes. Add tomatoes then simmer until tender, 2 minutes. Remove skillet from heat then stir in cilantro and lime juice. Set aside to cool slightly (liquid will continue to thicken and be absorbed as the mixture cools.)
- Preheat oven to 350 degrees. Heat tortillas according to package instructions to make them pliable then add a scoop of quinoa to the lower third portion of the tortilla. Add a scoop of the black bean mixture on top followed by shredded cheese. Roll once then tuck in sides and continue rolling to form a burrito. Wrap in foil then bake for 10 minutes to warm through.
- To freeze: Place foil-wrapped burritos in a freezer bag then freeze. Thaw overnight in fridge then microwave for 1 minute to heat, or unwrap frozen burritos from foil then wrap in a paper towel and microwave for 2-3 minutes, or until heated through.
- You will have extra black bean, sweet corn, and tomato mixture. Add to boiling chicken broth to make a quick Southwestern soup!
This recipe is courtesy of Iowa Girl Eats, http://iowagirleats.com.