Southwest Roll-Ups

Ingredients

  • 2 cups water
  • 1 cup quinoa
  • 1 (16 ounce) can black beans, rinsed and drained
  • 1 red bell pepper, chopped
  • 1/2 cup fresh spinach leaves
  • 2 tablespoons barbeque sauce
  • 1 tablespoon chopped garlic
  • 1 pinch ground cumin, or more to taste
  • 1 pinch cayenne pepper, or more to taste
  • 1/4 cup shredded Cheddar cheese
  • 3 (12 inch) flour tortillas, warmed

Directions

Bring water and quinoa to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until quinoa is tender and water has been absorbed, 15 to 20 minutes.

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While quinoa cooks, mix black beans, red bell pepper, spinach, barbeque sauce, garlic, cumin, and cayenne pepper together in a saucepan over medium heat; add Cheddar cheese. Cook the bean mixture, stirring occasionally, until the cheese is completely melted, 5 to 10 minutes.

Stir cooked quinoa into the bean mixture; spoon filling in a line across the middle of a tortilla. Fold opposing edges of the tortilla to overlap the filling. Roll 1 of the opposing edges around the filling like a burrito.