Quinoa Flautas

These Gluten-Free Flautas are a kid-friendly meal that are surprisingly healthy. Thanks to the addition of quinoa, this is a healthy meal you can feel good about serving.

Course Main

Cuisine American, Mexican, Quinoa

Keyword quinoa flautas, quinoa reicpes

Prep Time 15

Cook Time 1 5

Total Time 1 20

Servings

Calories 202kcal

Author Wendy Polisi

Ingredients

1 cup quinoa rinsed
½ cup onion
Olive oil spray
1 teaspoon ground cumin
1 teaspoon smoked paprika
1 tablespoon chili powder
1 teaspoon onion powder
1 teaspoon garlic powder
¼ teaspoon dried red pepper
¼ teaspoon Chipotle Chili Powder
1 tablespoon cider vinegar
3 tablespoons tomato paste
1 ¼ cups water
1 tablespoon olive oil
¼ cup chipotle salsa
2 Tablespoons cream cheese dairy or non dairy
¼ cup chopped cilantro
1 cup cheddar cheese I used Daiya
8 tortillas gluten free or corn for a GF option

US Customary - Metric

Instructions

Preheat oven to 425. Spray saucepan with olive oil and add onion. Saute for 8 minutes, or until tender. Add rinsed quinoa, cumin, paprika, chili powder, onion powder, garlic powder, dried red pepper, chipotle powder, cider vinegar and tomato paste. Toss until seeds are covered.
Add water and bring to a simmer. Reduce heat to low and cover. Cook for 30 to 35 minutes. Remove to heat and allow to sit covered for 5 more minutes. Add chipotle salsa, cilantro and cream cheese (if using) and heat over medium low until well combined (about 5 minutes)
Heat 1 tablespoon organic olive oil oil over medium high heat. Cook tortillas for two seconds per side (to soften)and then remove to paper towels to drain.
Place quinoa mixture on top of the tortilla. Sprinkle with cheese. Roll up and place on a cookie sheet, seam side down.
Bake for 10 minutes. Flip and bake an additional 5 – 10 minutes, watching closely to avoid burning.
Alternately, if you are feeling indulgent these could be fried in oil until browned.

Notes

53.9g carbohydrates, 10.4g protein, 6.7 g fiber

Nutrition