FUSION: Veggie Fajita Burritos

I found this recipe in October’s Rachael Ray magazine, and it made us very happy. I cooked it a little differently (because I was lazy).

• 3/4 cup quinoa, rinsed
• 1 TBSP olive oil
• 1 red onion, thinly sliced
• 1 green bell pepper, thinly sliced
• 1 tsp chili powder
• 1 can pinto beans, rinsed
• 1 cup tomato salsa
• Daiya cheddar cheese
• Whole-grain spelt tortillas (corn tortillas will work as well)

1. In a small saucepan, cook the quinoa with 1/4 tsp salt, according to package directions.
2. Meanwhile, in a medium skillet, heat the oil over medium-high heat. Add the onion and bell pepper and cook, stirring, until crisp-tender, about 5 minutes. Stir in the chili powder and season with salt and pepper.
3. Add the beans and salsa to the pan, and heat until warm.
4. Eat the bean mixture with quinoa and cheese, all wrapped up in your tortillas.