Quinoa Burritos

about the recipe

Are you looking for a delicious and nutritious meal that's sure to become a regular in your dinner rotation? Look no further than these Southwestern Quinoa and Chicken Burritos! Packed with flavor, gluten-free, and with an easy vegan option, this is one dish that will please the whole family.

INGREDIENTS

– 1 cup cooked chopped chicken or meatless chicken substitute – 1 cup cooked quinoa – 1 cup cooked/canned black beans – 1 cup organic frozen corn thawed – 1 cup pepper jack or cheddar cheese or 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 dairy or non-dairy sour cream optional – 6 gluten-free tortillas

– In a large bowl combine “chicken”, quinoa, black beans, corn, cheese, red pepper, and green onion. In a small bowl combine dry spices.

– Toss with quinoa mixture. – Add lime juice and toss well. – Spread one tablespoon of sour cream on each tortilla.

– Top with ⅙ of the mixture. – Fold opposing ends in and roll. Secure with toothpicks.

– To cook, you can use a  griddle (like a Griddler) and cook over medium heat until golden brown.

– Alternatively, heat two tablespoons of olive oil over medium low heat.

– Cook until golden brown. – Enjoy the sinful goodness!