Quinoa is the latest go-to food. Even though it’s been around for 4000 years my guest – writer, strategist, and really nice gal, Bitsy Kemper – and I had only heard of it within the last year. We wondered if it had gone the way of wheat germ and coucous. If, perhaps, a thousand years ago people finally said, “Dude, enough of the quinoa. Hook me up with some bulgar.”
Self proclaimed Crappy Cook, Bitsy does have a few good recipes up her sleeve. This week she shared a family favorite – Black Bean & Quinoa Burritos. It’s particularly fast if you buy canned black beans so you don’t have to cook them. I’m a fan of cooking from scratch – I like to know what’s in my food and I like to save money. So I explained how easy it was to cook a big bag of beans (you may as well dirty the pot once), then freeze the extra in portion sized amounts for future use.
If you want to try cooking beans get yourself a big ol’ bag of whatever kind of bean you like. Pour them in a sieve and forcefully run water over them to clean. Empty the beans into a large pot and add enough water to cover them. Turn burner on and bring to boil. Cover and turn off burner. Let beans sit for an hour. Empty beans into a sieve and rinse well with water. Put beans back into pot and fill with lots of water. Bring to a boil and then turn burner down so beans simmer. Cover with lid askew so steam can escape. It will take at least an hour for beans to soften – poke them with a fork to check for doneness.
I tried making enchiladas with Bitsy’s burrito ingredients – they were fabulous. The black beans and quinoa are a wonderful combination. This is one of those recipes you can tweek to your taste.
BITSY’S BLACK BEAN & QUINOA BURRITOS
1 T vegetable oil
1 cup quinoa, raw
1 cup black beans, cooked
1 T chili powder
1 T lime juice
1 or 2 peppers (any color), chopped
2 scallions, chopped
shredded cheese (any kind you like)
Cook the quinoa and oil in water according to package directions. While that’s cooking mix together the black beans, chili powder, lime juice, and peppers. Fill each tortilla with the bean mix and quinoa. Sprinkle on peppers, scallions, and cheese. Roll them up and either bake at 350 degrees F for about 20 minutes, or nuke in the microwave for about 1 minute. Top with salsa and sour cream.
Bitsy Kemper is the author of 7 children’s books. For more information about Bitsy, go to her website: bitsykemper.com