Quinoa Burritos with Creamy Chipotle Sauce- Lunch Version

INGREDIENTS

1/2 cup

peel, pit, and mash Avocado

3/4 cup

Yogurt, Plain

individual Chipotle Peppers in Adobo Sauce

1/4 tsp

mince Garlic, Cloves

2 tbsp

juice Lime

1/4 tsp

Salt

2 tbsp

Olive Oil

1 cup

dice Onion

2 cups

peel and chop Corn, On the Cob

2 cups

dice Bell Pepper, Red

1 cup

cook Quinoa

2 cups

cook Black Beans, Dried

2 cups

cook Ground Beef

individual Flour Tortillas, Whole Wheat (8-inch/Med)