1. Prepare the Beans: Cover the beans with water and soak overnight. Drain and discard the soaking water. In a large pot, add the beans and 8 cups of fresh water. Simmer over low heat for about 1.5 hours, until the beans are soft and tender. Make sure beans are always submerged, so add more water to the pot if needed! Add 1 tablespoon salt to beans and liquid, stir to combine. Set aside the cooked beans in their cooking liquid.
2. Cook the Chili: In a large, heavy-bottomed pot, heat olive oil over medium heat. Add carrots, onions, and celery; sauté until translucent (about 5 minutes).Stir in garlic and tomato paste; cook for 2 minutes, stirring, until fragrant. Add pureed tomatoes, quinoa, 6 cups of cooked beans, and 3 cups of reserved bean liquid. Simmer uncovered for about 45 minutes, stirring occasionally, until the quinoa is tender and the chili thickens. Season with taco seasoning and a teaspoon of salt, adjusting to taste.
3. Assemble the Burrito: Warm your large COYOTAS tortilla in a dry skillet for 15 seconds per side, then transfer it to a sheet of aluminum foil on the counter. Spoon about 1 cup chili filling onto the lower third of the warm tortilla. (For the super nostalgia trip, now is the time to add a pinch of grated cheddar cheese and a dollop of sour cream to the filling). Fold in the sides first, then roll it up tightly into a burrito. Wrap the burrito tightly in the foil and let it rest for a couple of minutes—this step is key! As the burrito sits, the filling’s juices meld with the tortilla, creating a cohesive and flavorful bite.
Try pairing this recipe with our Chia Aqua Chile recipe!
