Burrito Innards

• Yield: 2 servings

• Prep Time: 5 minutes

• Cook Time: 25 minutes

• Total Time: 30 minutes

Ingredients:

• 2 cups cooked beans or 1 (15 oz) can black bean , drained

• 1/4 cup quinoa, uncooked

• 6-8 oz salsa

• 1 small zucchini, halved then sliced

• 5 red, orange, and yellow baby bell peppers, diced

• 1 cup spinach, chopped

• 1/2 cup Beyond Beef crumbles (optional)

• 1/2 cup black olives, sliced (optional)

• ½ cup pepper jack cheese*, shredded

• 1 medium avocado, divided in half and sliced

• 1 + 1 dollops of plain yogurt*, divided

• 1 + 1 T fresh parsley, chopped (optional)

*Substitute with alternative cheese and yogurt options to replace dairy

Instructions:

• In large saucepan over medium heat, add black beans, quinoa, salsa, zucchini, and bell pepper and Beyond meat and olives if using. Then top with spinach. Cover and cook for about 15 minutes or until zucchini has softened and cheese is completely melted. Stir occasionally to prevent beans from sticking to the bottom of the pot.

• Remove from heat, immediately top with cheese, and allow to sit covered for about 10 minutes.

• Spoon into 2 bowls and add 1 half avocado to each. Then garnish each bowl with 1 dollop of plain yogurt and 1 T of parsley each if using. Enjoy!