1 tsp each ground coriander, chile powder and ground cumin
1/2 tsp ground cayenne pepper, optional
2 cups cooked or BPA-free canned unsalted pinto beans, drained and rinsed
1/2 tsp sea salt
1 each green and red bell pepper, julienned
1 jalapeño chile pepper, seeds removed and diced
10 8-inch corn or whole-grain tortilla shells
2 1/2 cups cooked quinoa or brown rice
2 cups romaine or iceberg lettuce, torn into bite-size pieces
1 cup whole grain of your choice
1/2 avocado, diced
1 beet, grated
1 carrot, grated
5 sprigs cilantro, leaves only
1 green onion, finely sliced
2 tsp hot sauce or salsa
In a medium sauté pan over medium-high, heat 1 tsp oil. Add onions, garlic, coriander, chile powder, cumin and cayenne (if using). Sauté for 4 to 5 minutes, until spices are fragrant and onions are soft.
Add beans and sauté for another 3 minutes. Incorporate ¼ cup water and salt. Using a fork or masher, slightly mash beans. Remove from heat.
In a small sauté pan over medium-high, heat remaining 1 tsp oil. Add green, red and jalapeño peppers and sauté until soft, about 4 minutes. Remove from heat.
Prepare 10 medium sheets of foil. (NOTE: Use parchment paper instead of foil if you intend to heat the burritos in a microwave.) On a flat surface, place 1 tortilla shell on 1 sheet of foil and scoop 1/3 cup bean mixture into the center.
Top with ¼ cup quinoa and a few pieces of the green, red and jalapeño peppers; roll and wrap. Place in a resealable bag. Repeat with remaining tortillas. Label each bag with contents and date; transfer to freezer.
When ready to use, place wrapped burritos on a baking sheet and place into a 375°F oven. Bake for 25 to 30 minutes. If using a microwave, heat for 3 to 4 minutes on medium-high.
When heated, plate on a bed of lettuce or whole grains and top with avocado, beet, carrot, cilantro, green onions and salsa.