Ingredients
- 1 onion, chopped
- 1 jalapeno, seeded and minced (optional)
- ½ cup quinoa, rinsed
- 4 cloves garlic, minced
- 2/3 cup vegetable broth
- 1/3 cup vegan or low fat sour cream OR Greek yogurt
- 1 tablespoon chopped fresh cilantro
- 2 teaspoons lime juice
- 1/8 tablespoon chipotle chili pepper powder (optional)
- 1 cup frozen corn, thawed
- ¾ cup shredded zucchini
- ¾ cup chopped tomatoes
- 4 whole wheat or gluten free tortillas
- 1 cup Daiya Pepper Jack or Cheddar Cheese
- For serving: Salsa and/or Guacamole (optional)
Instructions
- Spray a medium saucepan with organic canola spray. 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 to medium high heat and spray with canola oil spray. 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 olive oil. Add 2 burritos to pan and cook each side until browned.
Notes
With Daiya: Servings 4, Calories 385, Fat 12.9g, Carbohydrates 57.8, Protein 9.5g, Cholesterol 8mg, Sodium 558mg, Fat 6.6g, Sugars 3.7g With Cheddar Servings 4, Calories 409, Fat 16.3g, Carbohydrates 51.1g, Protein 15.5g, Cholesterol 38mg, Sodium 483mg, Fiber 5.6g, Sugars 3.9g Without Cheese Servings 4, Calories 295, Fat 7g, Carbohydrates 50.8, Protein 8.5g, Cholesterol 8mg, Sodium 308mg, Fiber 5.6g, Sugars 3.7g Nutritional information assumes 130 calorie wrap
Veggie & Quinoa Burritos
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