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.

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.