Begin by cooking your quinoa according to the package instructions. Usually, you'll want to combine 1 cup of quinoa with 2 cups of water in a pot. Bring to a boil, then reduce to a simmer, cover, and cook for about 15 minutes or until the quinoa is fluffy and all the water is absorbed.
In a large skillet, heat the olive oil over medium heat. Add the diced onion and sauté for about 3-4 minutes until translucent. Add the minced garlic and cook for an additional minute, stirring frequently to prevent burning.
Stir in the diced red and green bell peppers, cooking for another 3-4 minutes until they begin to soften. Add the rinsed black beans, sweet corn, chili powder, cumin, fresh cilantro, lime juice, salt, and black pepper. Mix well and cook for about 5 minutes until everything is heated through.
Once the quinoa has finished cooking, stir it into the vegetable and bean mixture. This is where the magic happens! Mix everything thoroughly, ensuring that the flavors meld together beautifully.
Lay out the flour tortillas and spoon a generous amount of the quinoa mixture onto the center of each tortilla. Top with a sprinkle of shredded Cheddar cheese, then fold in the sides of the tortilla and roll it up tightly to form a burrito.
Preheat your oven to 400°F (200°C) or prepare your air fryer. Arrange the burritos seam-side down on a baking sheet lined with parchment paper. Bake for about 15-20 minutes, or until they are golden brown and crispy. If using an air fryer, cook them in batches at 375°F (190°C) for about 10-12 minutes.
