Vegetarian Southwestern Wraps
2 tbsp corn oil
1 red onion, chopped
2 cups cooked black beans
1 cup cooked quinoa
1 cup corn
4 cloves garlic, chopped
2 tsp salt
1/4 tsp chili powder (optional)
2 tsp cumin
1 tsp coriander
1/2 cup fresh cilantro, chopped
1/2 cup monterey jack cheese, shredded (optional)
salsa as topping
tortillas
In a large skillet, saute the onion for 2 minutes then add the garlic and stir for about a minute. Add the black beans, quinoa, corn, and spices and cook until fully heated. Add the cilantro and set aside.
Heat the tortillas in the oven until warm. Assemble the wraps by putting a spoonfull of the corn/quinoa mixture, cheese, and salsa. Roll up and serve.