Burrito w/ Black Beans, Quinoa, & Stuffed Peppers

This Cheese-stuffed Burrito consists of avocado, black beans w/ yellow onion & garlic, and quinoa w/ yellow summer squash & red bell peppers.

Cook Time 15

Total Time 15

Course Main Course

Cuisine Latin American, Mexican

Servings 1 serving

This Slow Cooker Black Beans w/ Super Chili Peppers recipe takes 8 hours to cook. I recommend starting it the night before so that it cooks overnight. It's also a good quick and easy recipe to start ahead of time and reheat later on.
Cook Quinoa w/ Summer Squash & Super Chili Peppers. This takes less than an hour and requires a rice cooker or stove. You can also easily create a different flavor profile or utilize the produce that you have on hand. I almost always keep a batch of quinoa in the fridge for exactly this purpose.
I also used Oaxaca Cheese-stuffed La Bomba Peppers. You can do this with any small pepper, deseeded, deveined, and filled with cheese. Then, just pop in the air fryer (or barbecue, oven, etc.) for 10-15 minutes, or until lightly browned.

Preheat the pan on medium-high. If you aren't using cast iron, make sure to lightly oil the pan to prevent sticking.
Wet both sides of the tortilla and add to the preheated pan. Cook for 4-6 minutes, or until the bottom begins to brown.
Remove the tortilla from heat and turn the stove off. Add toppings and fold the burrito.
Turn the stove back up to medium and add the tortilla to the skillet immediately, before it preheats. Cook for about 4 minutes, or until the bottom begins to brown. Rotate until all sides are cooked.
The first side will likely take longer to cook than the subsequent sides, which may toast in as little as 2 minutes. Adjust the temperature if it's cooking too quickly and burning or too slowly and cracking.
Top with Greek yogurt and hot sauce of choice. I like to use Greek yogurt because it's oftentimes healthier than sour cream. Omit or substitute to your own taste.
Serve immediately. You can reheat burritos by lightly wetting them and reheating, but they are never quite the same as they are fresh!

For a more in-depth article on burritos, check out my article on The Fundamentals of Making Burritos. I highly suggest using cast iron and there is precise temperature that works best for cooking at that may vary slightly depending on your stovetop and type of skillet. If you're having trouble rolling the burrito without cracking, there are solutions for this as well!