Spray a medium saucepan with oil. Add onion and jalapeno and cook for 8 to 10 minutes, until tender. Add quinoa and garlic and sauté for one minute. A
Add vegetable broth and bring to a simmer. Reduce heat to low and cover. Cook for 30 to 35 minutes. Remove from heat and allow to sit covered for 5 more minutes.
Meanwhile, in a small bowl combine sour cream, cilantro, lime juice and chipotle chili pepper.
Heat a large skillet over medium-high heat and spray with oil. Add corn and zucchini and cook for 2 minutes. Add tomatoes and cook for one additional minute. Remove vegetables from heat and wipe pan carefully with paper towels.
Heat tortillas a few minutes per side. Spread with a thin layer of sour cream. Top with ¼ cup cheese, ¼ of the quinoa and ¼ of the vegetable mixture. Roll up using toothpicks to secure.
Return skillet to medium heat and spray with oil. Add 2 burritos to pan and cook each side until browned.
Notes
I like So Delicious Coconut yogurt for a vegan option of the sauce.