Ingredients
- 12 each 10" Whole Wheat Tortilla (10425)
- Olive Oil, as needed
- 1 1/2 cup Red Onion
- 1 1/2 cup Red Pepper
- 6 Clove Garlic, minced
- 6 cup Farro, cooked
- 1 1/2 cup Black Beans
- 1 1/2 cup Pinto Beans
- 1 1/2 cup Kidney Beans
- 4 1/2 oz. Red Pepper Pesto see related recipe
- 3 oz. Cilantro, fresh, chopped
- 3 cup Salsa, prepared
Directions
- 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.
- 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.
Ingredients- 1/2 cup Roasted Red Pepper
- 2 Tbsp. Basil, fresh, chopped
- 2 Tbsp. Parmesan, grated
- 1 Clove Garlic
- 1 Tbsp. Parsley, chopped
- 2 Tbsp. Sun Dried Tomatoes
- Cayenne, ground, to taste
- Salt, to taste
- Olive Oil, as needed
Directions
- Place all ingredients except salt, cayenne, and olive oil in a food processor and pulse until roughly blended. With the motor running, add oil in a steady stream until a thick sauce forms. Season to taste with salt and cayenne.
