Veggie Quinoa Burritos

Veggie Quinoa Burritos

Veggie Quinoa Burritos

Veggie Quinoa Burritos

Diets

  • Vegetarian

Ingredients

  • Produce

    • 1/8 tbsp Chipotle chili pepper
    • 1 tbsp Cilantro, fresh
    • 1 cup Corn, frozen
    • 4 cloves Garlic
    • 1 Jalapeno
    • 1 Onion
    • 3/4 cup Tomatoes
    • 3/4 cup Zucchini
  • Canned Goods

    • 2/3 cup Vegetable broth
  • Condiments

    • 2 tsp Lime juice
  • Pasta & Grains

    • 1/2 cup Quinoa
  • Bread & Baked Goods

    • 4 Tortillas, whole wheat or gluten free
  • Dairy

    • 1 cup Daiya pepper jack or cheddar cheese
    • 1/3 cup Sour cream or greek yogurt, vegan or low fat

Found on

Description

Adventures in Living Well, Chasing Memories & Finding Healthy

Make this dish more kid friendly by substituting plain cooked quinoa and plain sour cream.

Hi, I’m Wendy! I’m a cook, author, blogger, natural health enthusiast…and most importantly a mom. My boys are 10 & 11 and my late life princess is 3. Firm believers in lifestyle design, our family has been location independent since 2008. Join me to read about our adventures in the kitchen…and out!

Ingredients

  • 1 onion, chopped
  • 1 jalapeno, seeded and minced (optional)
  • ½ cup quinoa, rinsed
  • 4 cloves garlic, minced
  • ⅔ cup vegetable broth
  • ⅓ cup sour cream OR Greek yogurt (dairy or non-dairy)
  • 1 tablespoon chopped fresh cilantro
  • 2 teaspoons lime juice
  • ⅛ tablespoon chipotle chili pepper powder (optional)
  • 1 cup frozen organic corn, thawed
  • ¾ cup shredded zucchini
  • ¾ cup chopped tomatoes
  • 4 whole wheat or gluten free tortillas
  • 1 cup Pepper Jack or Cheddar Cheese or Daiya
  • For serving: Salsa and/or Guacamole (optional)

Directions

  • 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. 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.
  • 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.

Nutrition

wendypolisi.com

wendypolisi.com

273 24
Title:

Veggie Quinoa Burritos

Descrition:

Hi, Welcome to the Ritz Carlton for Kids! Oh, I mean my kitchen. I'm pretty sure that my boys are some of the pickiest eaters out there. And I'm also sure that I am largely to blame. In the last seven years I've become the accommodating mom that I swore I'd never be. When I was a kid, it was eat your butter beans or get a spanking. I didn't want to be that mom either. But somehow I've created food-fussy kids. (Food-fussy is a word by the way. Now, let me just say that I wouldn't consider either of

Veggie Quinoa Burritos

  • Produce

    • 1/8 tbsp Chipotle chili pepper
    • 1 tbsp Cilantro, fresh
    • 1 cup Corn, frozen
    • 4 cloves Garlic
    • 1 Jalapeno
    • 1 Onion
    • 3/4 cup Tomatoes
    • 3/4 cup Zucchini
  • Canned Goods

    • 2/3 cup Vegetable broth
  • Condiments

    • 2 tsp Lime juice
  • Pasta & Grains

    • 1/2 cup Quinoa
  • Bread & Baked Goods

    • 4 Tortillas, whole wheat or gluten free
  • Dairy

    • 1 cup Daiya pepper jack or cheddar cheese
    • 1/3 cup Sour cream or greek yogurt, vegan or low fat

The first person this recipe

wendypolisi.com

wendypolisi.com

273 24

Found on wendypolisi.com

Wendy Polisi

Veggie Quinoa Burritos

Hi, Welcome to the Ritz Carlton for Kids! Oh, I mean my kitchen. I'm pretty sure that my boys are some of the pickiest eaters out there. And I'm also sure that I am largely to blame. In the last seven years I've become the accommodating mom that I swore I'd never be. When I was a kid, it was eat your butter beans or get a spanking. I didn't want to be that mom either. But somehow I've created food-fussy kids. (Food-fussy is a word by the way. Now, let me just say that I wouldn't consider either of