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
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.