Day 13 of 28…DinnerTime Delights….Quinoa Bean Burritos 

These were super easy and I made 10 and put 6 in the freezer for another meal…I did not add the red bell pepper, vegetable broth or the chopped spinach instead I added a 14 oz can of petite diced tomatoes

Quinoa Bean Burritos Recipe

4 cups cooked quinoa

1 small onion, chopped

2 (15.5 oz.) cans pinto beans, rinsed and drained

1 packet Red Bell Pepper Hummus Mix

¾ cup vegetable broth

½ cup red bell pepper, chopped

2 Tbsp. Chipotle Seasoning

2 (10 oz.) pkgs. frozen chopped spinach, thawed and squeezed of excess water

8 oz. shredded sharp white Cheddar cheese

8-10 (10-inch) whole wheat tortillas or wraps

Assembly instructions: Combine all ingredients except the tortillas. Place 1 tortilla on a sheet of aluminum foil. Place approximately 1 cup of the quinoa mixture on the tortilla, fold in sides and roll up from the bottom. Wrap in foil to seal. Continue filling tortillas until all mixture is gone. Place all wrapped burritos in a gallon resealable freezer bag. Seal well, label and freeze.

Cooking instructions: Thaw completely. Preheat oven to 400°. Bake foil-wrapped burritos in a large baking pan for 10 minutes; remove foil and bake an additional 8-10 minutes until warmed through. Makes 6-8 servings.

  
  
Our next groceries…

2 – 2½ lbs. pork sirloin roast

1 Tbsp. Onion Onion™ Seasoning (order at http://www.SimplyKimberS.com)

2 tsp. Garlic Garlic™ Seasoning (order at http://www.SimplyKimberzs.com)

½ cup Bayou Bourbon™ Glaze (order at http://www.SimplyKimberS.com)

10.75 oz. can condensed cream of chicken soup

6 whole wheat hamburger buns

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