1 (15 oz) can black beans
1 (15 oz) can hominy (find in the grocery store by corn)
1 (15 oz) can black eyed peas
1 cup frozen corn
1 cup red quinoa (cooked)
1 jalepeno pepper
4 green onions
1/2 cup yellow onion
2 cloves garlic, minced
1 green pepper
2 tomatoes
1/4 cup cilantro
1 (11.5 oz) can V8 juice
1/2 tsp cumin
1/4 tsp oregano
1 small lime
1 Tbs olive oil
1 or 2 avocados
2 1/2 cup pepper jack cheese, grated
Whole wheat tortilla wraps (Papa Tortilla brand tastes good and folds easily)

RINSE THE QUINOA (it removes the saponin. You can get sick if you don't rinse it!). Quinoa will double in size when boiled so to make 1 cup cooked quinoa; boil 1 cup water and 1/2 cup quinoa. It takes about 15 minutes for the water to absorb. The grain will be open and tender to the bite when cooked.

Drain cans of black beans, white hominy, and black eyed peas. Add frozen corn. Rinse well with cool water and place colander in the sink to continue draining while preparing fresh ingredients.

Chop/dice all the vegetables and combine with the bean mixture in a large mixing bowl. Pour in V8 juice and spices. Gently fold in avocado and cheese.

Place 2/3 cup of filling in the center of a tortilla. Fold burrito style.

Spray a large cooking sheet with cooking spray. Place burritos on cookie sheet and spray the burritos with cooking spray. Bake at 400 degrees for 10 minutes or until the top is toasted golden brown. Turn burritos over and spray again and bake for 10 additional minutes until all the burrito is toasted and the filling is hot. Serve with avocado ranch dip

Wrap leftover burritos individually in foil. Reheat in oven set at 400 degrees for 10 minutes.

AVOCADO RANCH DIP
1 cup ranch
1/2 avocado
(optional) handful of cilantro