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.
The base of these muffins is just mildly sweet, meaning you can go one of two ways with your add-ins: Incorporate dark chocolate chips for a sweet version, or add sesame seeds and green onions for a savory spin.
This quick-cooking chili tastes like it’s been simmering for hours. To get it on the table even faster, you can replace our seasoning mix with 4 tbsp of an all-natural Mexican-style spice blend, but make sure to look for low-sodium varieties.