INGREDIENTS

12 each  10" Whole Wheat Tortillas (10425)  
 Olive Oil , as needed 
1 1/2 cups Red Onion  
1 1/2 cups  Red Pepper  
6 cloves  Garlic , minced 
6 cups  Farro , cooked 
1 1/2 cups  Black Beans  
1 1/2 cups  Pinto Beans  
1 1/2 cups  Kidney Beans  
4 1/2 oz. Red Pepper Pesto , see related recipe   
3 oz.  Cilantro , fresh , chopped 
3 cups  Salsa , prepared 

DIRECTIONS

1.) In a large pan over medium heat, sauté garlic, red onion, and red pepper until softened. Toss with cooked farro and beans. Fold in the red pepper pesto so that the mixture is evenly coated. Reserve warm.

2.) To serve, place 1 cup of the farro and bean mixture on each tortilla and top with 1 ½ tbsp. of cilantro. Fold in the ends and roll the tortilla into a burrito. Serve alongside 2 oz. of salsa.

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