Veggie Quinoa Burritos

• Vegetarian

• 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 wendypolisi.com

Description

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