October Unprocessed - Day 3 - Black Bean and Quinoa Burritos

For breakfast I had steel cut oats from the instant pot recipe book and our son had a mulberry, papaya, mango chia cereal with almond milk and a pan (water) fried plantain.
For lunch we a salad and leftovers.
For snack we had apples and dates.
For dinner we made Black Bean and Quinoa Burritos.

Ingredients:
1 onion, chopped
2 sweet peppers, diced
4 garlic cloves, minced
2 TBS lime juice
1 TBS cumin
1 TBS minced jalapeno
1 tsp chipotle chili powder
1 tsp chili powder
1 tsp paprika
1 tsp oregano
1 tsp coriander
salt to taste
1 cup quinoa
2 cups vegetable broth, plus 1/4 to 1/2 cup broth for sautéing

soak black beans 8-12 hours, drain, rinse

Engine 2's rice and almond tortillas

Instructions:

1. Press the sauté button on the instant pot and wait for it to heat up. Add the broth. When the broth is simmering add the chopped onion , garlic, and peppers. Cook for about 3 minutes until the vegetables are softened.
2. Stir in the chili powders, oregano, cumin, paprika, lime juice, salt
3. Divide the sautéed vegetables and spices in half, leaving half in the instant pot
4. Stir in the vegetable stock and quinoa
5. Secure the instant pot lid. Press the manual setting and set timer for 8 minutes. Allow it to release pressure naturally
6. We have a second pot liner, so we add enough water to cover the beans, Set the instant pot setting to manual for 25 minutes. Allow it to release pressure naturally
7. Drain beans
8. Add the second half of the vegetables to the beans
9. The beans and quinoa can be combined or kept separate, my husband likes them separate
10. Heat tortillas in a skillet for a minute or 2 on each side.
11. Place about 1/2 cup of bean and quinoa filling in tortilla and roll
12. Serve with cashew sour crème, avocado, cilantro, salsa