Qunioa Vegan Burritos

I make these burritos fairly often, and it has become a staple of mine. They are very easy, and only take maybe 15minutes to cook in total since there is no meat. You can easily adulterate them into a vegetarian, or go all the way to come corny meat if you wish. I need to add pictures and shall the next time I make this dish- as I made it for Dave last night.

Ingredients:
1 cup of qunioa (any color)
1 can of black beans (or equivalent if you want to soak/make dried beans)
1/2 an onion
1 zuccini
1 squash
1 red bell pepper
1 or 2 leaves of chard
1 spicy pepper (type and size depends on your huevos)
1 tomato
1 avocado
some cilantro if you aren't Liz
some oil (or butter)

Directions:
Start with the quinoa, do a 2:1 water:quinoa ratio (or err on the side of some extra water). Bring the water to a boil, then add the quinoa and put the burner on low and let simmer. Basically cook it just like rice and everything should go ok. While the quinoa is cooking, dice up the onion and the spicy pepper into small pieces and cook them in oil (butter). Keep the pan covered at all times that you are not putting things in as the juices are yummy and should be retained. While the onion is reducing, you chop up the summer squashes. You can cut them however you want, I tend towards slices, maybe half or quarter slices depending on the gearth of the phalic veggie you are handling. Toss those into the pan and let them cook a bit, maybe even develop some yummy golden browness on the sides of the slices. While the squashes are cooking, chop up the red bell pepper into reasonable edible size bits. Now that most things are cooking, wash and strain the black beans so they are ready to get heated up when the quinoa is almost done. Chop up the chard into maybe 1" to 2" squares (they reduce). Toss the chard in last minute, you only want to cook the chard for maybe a couple of minutes, until it gets psychadelic green from the steam in the pan. Meanwhile, chop up the tomato and avocado and cilantro. You can make them into a gringo pico de gallo by mixing them up, or you can leave them seperate to be added at the individuals leisure. Dump the black beans into the warm/hot quinoa just to heat the beans up as they are typically already cooked. Heat up some burrito shells either on the stove, or in the micro. Finally, just take a shell and add the black bean/quinoa combo, dump some veggies onto the quinoa, slather on some avocado (use it as burrito glue), and some tomato and cliantro, maybe some salt and pepper- and ENJOY!

(This was just off the top of my head and there may be some mistakes, feel free to add/subtract).