Southwest Roll-Ups

Name: 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; 4 (10 inch) flour tortillas, warmed

11 ingredients

3 steps

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
4 (10 inch) flour tortillas, warmed

Directions

1

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.
2

While quinoa cooks, mix black beans, red bell pepper, spinach, barbeque sauce, garlic, cumin, and cayenne pepper together in a saucepan over medium heat. Stir in Cheddar cheese and cook, stirring occasionally, until the cheese is completely melted, 5 to 10 minutes. Remove from heat and stir in cooked quinoa.
3

Place tortillas on a flat work surface. Spoon filling in a line across the middle of each tortilla; fold in opposing edges to overlap the filling. Roll up as you would burritos.