1/3 Cup red Quinoa, rinsed
2/3 Cup water
2 tbs. vegetable water
1 red onion, coarsely chopped
1 green chile, seeded and finely chopped
1 small red bell pepper seeded and cut into cubes
1 (15 ounce) can of black beans drained and rinsed
Juice of 1 lime
1/3 Cup of cilantro
8 corn tortillas, warmed
1 Cup shredded cheddar cheese
1 1/2 cups of shredded Romaine lettuce
Salt and pepper to taste
Put the quinoa, water, and a pinch of salt in a small saucepan. Bring to a boil, then cover and simmer over low heat for 15 minutes, or according to package directions. Remove from heat, but keep the pan covered for5 minutes to let grains swell. Fluff up with a fork.
Heat the oil in a skillet over medium heat. Add half the red the green chile, and the red bell pepper and cook until softened. Add the beans, cooked quinoa, half the lime juice, and half the cilantro and cook for 3-4 minutes. Season with salt and pepper.
Halve the tomatoes and scoop out the seeds. Add the seeds to the bean mixture. Finely chop the flesh and transfer it to a bowl. Add the remaining red onion, green chile, red bell pepper, lime juice and cilantro to the bowl, season with salt and stir well.
Put 1/3 Cup of the bean mixture on top of each tortilla sprinkle with tomato salsa, cheese, and lettuce. Fold the end and sides of the tortillas over the filling, roll up and serve.