1 1/2 cups quinoa, rinsed
2 Tbsp olive oil
1 small onion, chopped
salt and black pepper
2 tsp chili powder
1 tsp cumin
2 15.5-ounce cans pinto beans, rinsed
3/4 cup low-sodium vegetable broth
2 cloves garlic, chopped
2 10-ounce packages frozen chopped spinach, thawed and squeezed of excess liquid
10 burrito sized tortillas
12 oz sharp white cheddar cheese, grated (about 3 cups)
salsa, sour cream, and sliced avocado, for serving
Heat the oven to 400°. Cooke the quinoa according to the package directions.
Meanwhile, heat the oil in a large skillet over medium heat. Add the onion, 1/2 tsp salt, and 1/4 tsp pepper and cook, stirring frequently, until softened, 3 to 5 minutes. Add the chili powder and cumin and cook, stirring, until fragrant, about 1 minute. Add the beans, broth, and garlic and simmer, stirring occasionally, until most of the liquid has been absorbed, 2 to 4 minutes more. Fold in the spinach.
Dividing evenly, top the tortillas with the quinoa (about 1/2 cup each), bean mixture (about 1/2 cup each), and cheddar (about 1/3 cup each). Roll up into burrito; wrap each in heavy-duty foil and place on a baking sheet.
Bake the burritos until warmed through, 15-20 minutes. Serve with salsa, sour cream, and sliced avocado.
The uncooked wrapped burritos can be frozen in freezer bags for up to 3 months. To reheat, remove from foil and microwave on high until warmed through.
