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In today's fast-paced world, the demand for protein-packed meals has surged. As people seek convenient yet nutritious options, meals that combine speed and health are increasingly popular. The Fast-N-Fill Power Protein Burrito stands out as a perfect solution for those looking for a wholesome meal on the go.

Fast-N-Fill Power Protein Burrito

Looking for a quick and nutritious meal to brighten your spring brunch? The Fast-N-Fill Power Protein Burrito is your answer! This vibrant burrito is packed with wholesome ingredients like quinoa, black beans, and fresh veggies, making it an easy weeknight dinner or a satisfying post-workout snack. Whether you're entertaining guests or in need of a speedy lunch, this creamy, protein-rich treat is perfect for busy lifestyles. Try it tonight and fuel your day with deliciousness!
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Ingredients
  

1 large whole wheat tortilla

1 cup cooked quinoa

1 cup black beans (canned or pre-cooked)

1/2 cup corn (frozen or canned)

1/2 cup diced bell peppers (any color of your choice)

1/4 cup finely chopped red onion

1 ripe avocado, sliced

1/2 cup shredded sharp cheddar cheese or vegan cheese

1/4 cup Greek yogurt or plant-based yogurt

1 tablespoon fresh lime juice

1 tablespoon extra virgin olive oil

1 teaspoon ground cumin

1 teaspoon chili powder

Salt and black pepper to taste

Fresh cilantro, for garnish (optional)

Instructions
 

Prep Ingredients: If using canned black beans and corn, rinse and drain them thoroughly. Dice the bell peppers and finely chop the red onion. Slice the avocado and set aside.

    Cook Quinoa: In a medium saucepan, combine 1 cup of quinoa with 2 cups of water. Bring the mixture to a boil over high heat. Once boiling, reduce the heat to low, cover the saucepan, and let it simmer for about 15 minutes, or until the quinoa is fluffy and all the water is absorbed. Remove from heat and allow to cool slightly.

      Mix Filling: In a large mixing bowl, combine the cooked quinoa, black beans, corn, diced bell peppers, chopped red onion, lime juice, olive oil, cumin, chili powder, and season with salt and pepper. Stir gently until everything is evenly mixed.

        Assemble the Burrito: Carefully lay the whole wheat tortilla flat on a clean surface. Spoon about 1 cup of the quinoa mixture into the center of the tortilla, leaving enough space on the edges for folding. Add the sliced avocado on top of the filling, and sprinkle with shredded cheese.

          Fold the Burrito: Start by folding the sides of the tortilla inward over the filling. Then, roll the bottom edge of the tortilla up towards the center while tucking the filling in. Continue rolling tightly until the burrito is fully wrapped and sealed.

            Toast (Optional): For a deliciously crispy texture, heat a skillet over medium heat. Place the burrito seam-side down in the skillet and toast for 2-3 minutes on each side, or until golden brown and crispy.

              Serve: Cut the burrito in half diagonally for a better presentation and serve with Greek yogurt on the side. Optionally, garnish with fresh cilantro.

                Prep Time, Total Time, Servings: 15 minutes | 30 minutes | Serves 2