Quinoa Veggie Burritos

Here is the long awaited recipe with pictures. Enjoy!
Quinoa Veggie Burritos

1 (15 0z.) can black beans
1 (15 0z.) can white hominy
1 (15 0z.) can black eyed peas
1 (15 0z.) can corn
1 cup red quinoa
1 jalapeno pepper (possibly more if you are a fan of spicy)
4 green onions
½ cup yellow onion
2 cloves garlic (minced)
1 green (or red) pepper
2 tomatoes
¼ cup cilantro
1 (11.5 oz) can V8 juice
½ tsp. cumin
¼ tsp. oregano
1 lime
1 Tbsp extra virgin olive oil
2 avocadoes
2 ½ cups pepper jack cheese (grated)
Whole wheat tortilla wraps

Cook Quinoa (pronounced keen-wa). 2 ½ cups water to 1 cup of quinoa. Bring to a boil, cover and reduced temperature to low.

Drain cans into a colander. Rinse well with cool water and allow to continue draining.

Finely chop jalapeno pepper, green onions, yellow onion, green pepper, tomatoes, cilantro. Mince garlic. In large mixing bowl combine quinoa, colander contents, and veggies. Stir together and pour V8 juice over the top. Add cumin, oregano and juice from the lime. Mix together.

Chop avocado reserving ½ of second avocado for dip. Gently fold in avocado and cheese.

Preheat oven to 400 degrees. Place 2/3 cup of burrito filling in the center of tortilla wrap. Fold burrito style, securing with a toothpick if necessary. This recipe makes enough filling for at least 12-14 burritos (if not more).

Spray a large cookie sheet with non-stick spray. Place burritos about 1 inch apart and spray with non-stick cooking spray. Bake at 400 degrees for 10 minutes, or until top of burrito is toasted golden brown. Turn burritos, spraying again; then bake for 10 more minutes.

Serve with avocado ranch dip and garnish with cilantro.

Wrap burritos individually in aluminum foil. Reheat in oven set at 400 degrees for 10 minutes. Or, you can freeze leftover filling and use it for another meal.

Avocado Ranch Dip
1 cup Ranch salad dressing
½ avocado
Puree avocado. Stir into 1 cup of ranch dressing.