Mushroom and Quinoa Burritos
- 1 1/2 cups prepared The Grain Market Quinoa
- 1 pint of button mushrooms, finely chopped
- 1 can pinto beans, rinsed
- 1 red pepper, finely diced
- 1 small onion, finely chopped
- 1 clove of garlic, finely chopped
- 2 tablespoons of cilantro, chopped
- 1 jalapeno, finely chopped
- 1 teaspoon Better Than Bouillon
- 1 tablespoon taco seasoning
- 1/2 teaspoon cumin
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 2 dashes of hot sauce
- 1/2 lime
- In a large frying pan combine mushrooms, red pepper, onion, garlic, cilantro, jalapeno, bouillon, taco seasoning, cumin, salt, and pepper. Saute using a little dash of water as needed.
- When vegetables are slightly cooked add lime juice, hot sauce, beans, and quinoa. Add more taco seasoning if needed.
- To assemble burritos place 1 large heap of the quinoa mixture on a tortilla shell. Top with a dollop of sour cream, fresh avocado, fresh cilantro, and hot sauce. Roll and Enjoy!
