Starbucks Copycat Quinoa Black Bean Burritos {SRC}

It's the last Monday of the month which means it's time for my Secret Recipe Club post.  This month I was assigned Fantastical Sharing of Recipes written by our group leader Sarah.  Sarah is a recipe hoarder and her blog is a way to share all the great recipes she finds as well as a way to get through the recipes she has hoarded.  She lives in Tennessee with her husband, three adorable kids and two cats.  She has a great feature on her blog called "Throwback Thursday: Rediscovering Old Favourites in the Recipe Archive".  I think it's a great way to share with readers and to remind ourselves of some of the older recipes on a blog.  I also love how Sarah shares her Menu Plan each week.  It's something I always want to get on board with but never get around to.

Sarah has a huge number of recipes which made it difficult to pick one.  I settled on this Starbucks Copycat Quinoa Black Bean Burritos because I'm always looking for new ways to eat quinoa.  I've never had the Starbucks version but I have had their Tuna Thai wrap and really liked that.  This recipe was very easy to put together.  I baked them as Sarah directed and I've also used my George Foreman Grill.  Both ways turned out great but I prefer the way Sarah makes them by baking them in the oven.  When using the grill, the wraps get flattened although it is faster since I don't have to heat up the oven.  The oven method takes longer but I preferred how the tortilla cooked in the oven.

On my list of to try recipes are Southwest Tuna Salad Sandwiches, Cheeseburger Rings, French Bread Rolls and Cincinnati Chilli.  Please head over to Sarah's blog to check out some more great recipes.  You can also see what everyone else made by scrolling to the bottom of this post.

Starbucks Copycat Quinoa Black Bean Burritos
Adapted from Fantastical Sharing of Recipes

2/3 cup uncooked quinoa
1 cup water
1/2 tsp paprika
1/2 tsp chilli powder
1 tsp onion powder
1 tsp garlic powder
1/2 of a 19 oz black bean tin
1 cup frozen corn, defrosted
juice of 1 lime
1/2 tsp red chilli flakes
salt to taste
mayonnaise
cheddar cheese
flour tortillas

To a pot, add quinoa, water, paprika, chilli powder, onion powder and garlic powder.  Bring to a boil over medium heat.  Reduce heat to medium-low, cover and cook for 15-20 minutes.

Fluff with fork.  Add lime juice, black beans, corn, red chilli flakes and salt.  Mix.

Preheat oven to 350°F.  Line a baking sheet with foil or parchment paper.  Spread some mayonnaise on a tortilla.  Sprinkle on a little bit of grated cheese.  Add some quinoa and roll up.  Place seam side down on the prepared baking sheet.  Spray with olive oil.  Bake for about 10 minutes or until golden.

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