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Bean, Spinach, and Quinoa Burritos
- 1 1/2 cups quinoa, rinsed
- 2 tablespoons olive oil
- 1 small onion, chopped
- 2 teaspoons kosher salt and black pepper
- 2 chili powder
- 3/4 cup 15.5-ounce cans pinto beans, rinsed
- 2 low-sodium vegetable broth
- 2 cloves garlic, chopped
- 8 10-ounce packages frozen chopped spinach, thawed and squeezed of excess liquid
- 12 ounces 10-inch tortillas or wraps
Directions:View on Real Simple
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