Crispy Southwestern Quinoa and Chicken Burritos

Crispy Southwestern Quinoa and Chicken Burritos

It’s not often that I tell you that you really have to try a recipe…but you really have to try this one. It reminds me a bit of something you would get at a restaurant and later find out that it has 800 calories and 30 grams of fat. In fact, it was so yummy I actually got nervous when calculating the nutritional information. (Whew, thank goodness it only has 341 calories – 381 if you cook in oil.) It was such a hit at our house that I’ve already got it on next weeks menu.

The inspiration for this recipe came from this recipe which I found on Pinterest. (Who else is completely obsessed with Pinterest?)

I had originally planned on just making a version of the original with quinoa, but once I got in the kitchen I got creative and changed up the spices quite a bit. I also added corn, which I thought was a great addition. Next time I think I’ll add in a little diced avocado!

This is a fun recipe that you can adjust to your own tastes. Roasted red peppers would be nice in place of the bell pepper. You can use more or less cheese. For those who don’t want to use sour cream, this would still be delicious without it. If you don’t have nutritional yeast, you can easily leave it off but I do like the cheesy flavor it gives.

Crispy Southwestern Quinoa and Chicken Burritos
his recipe is seriously over the top and has received rave reviews, Facebook comments, and is without a doubt my top Pinterest Pinned Post. Recipe by Cooking Quinoa.
  • 1 cup cooked Gardein Chick’n Scaloppini (or Chicken of choice)
  • 1 cup cooked quinoa
  • 1 cup cooked/canned black beans
  • 1 cup organic frozen corn, thawed
  • 1 cup pepper jack or cheddar cheese (I used Daiya)
  • ½ cup chopped red or green bell pepper (or mixture)
  • 4 green onions, chopped
  • ¼ cup chopped fresh cilantro
  • ½ tablespoon chili powder
  • 1 teaspoon cumin
  • 1 teaspoon smoked paprika
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • ¼ teaspoon Chipotle Chili Powder
  • ½ teaspoon salt
  • ¼ cup nutritional yeast (optional)
  • 2 tablespoons lime juice
  • 6 tablespoons non-dairy sour cream (optional)
  • 6 tortillas - wheat or brown rice
  1. In a large bowl combine “chicken”, quinoa, black beans, corn, cheese, red pepper, and green onion. In a small bowl combine dry spices.
  2. Toss with quinoa mixture.
  3. Add lime juice and toss well.
  4. Spread one tablespoon of sour cream on each tortilla.
  5. Top with ⅙ of mixture.
  6. Fold opposing ends in and roll. Secure with toothpicks.
  7. To cook, you can use a non stick griddle (like a Griddler)and cook over medium heat until golden brown.
  8. Alternatively, heat two tablespoons of olive oil over medium low heat.
  9. Cook until golden brown.
  10. Enjoy the sinful goodness!


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