For some of us.... typical night. Running, or should I say driving Hannah everywhere. After that, I decided to run out in search of a Birthday present for her with Elie and Katy is tow. Well, things started getting cranky for all of us. Katy started annoying Elie which led to me getting annoyed at the the whole situation which led to me leaving the store without a present. Hunger had set in. I decided to breathe and solve this dilemma with a trip to Tasty Taco to pick up a few to-die-for original tacos for them to take home, knowing they wouldn't survive the dinner I was getting ready to prepare.
Bingo. Happy Kids. Elie claimed, "they sure make a great taco" as she lapped every bit of the greasy meaty cheesy floury concoction. If you live in Des Moines and have never had a Tasty Taco, I strongly recommend you forget your own meal plans tomorrow and head over to one of the few locations in Des Moines to order an "Original". You won't be sorry. Simply delicious. I was proud of myself not to throw in the towel and say good-bye to the healthy meal ahead. Willpower as warm weather is here.
So the recipe I found was on Pinterest. Its origin closer to the border but still within the family of Mexican food. It sounded so healthy. I had Quinoa already in the pantry. And I especially liked the 10 minute prep and 10 minute cook time. Bonus. At least that's what it said on paper....
Really? Just look at the ingredients listed. It took me 10 minutes just to gather them. And then another 10 minutes to open cans, find measuring cups and spoons and get the Quinoa cooking. Now for the chopping... add another 10 minutes. Then another 5 minutes to defrost the corn and rinse the beans. Then the 10 minutes it took for me to go find a bottle of wine in the basement to open and switch a load of laundry. Add another 5 minutes to mix the spices in a separate bowl and toss. Plus the lime juice. So nearly an hour later, it was time to begin to prepare the burritos....
This was the easiest part. Though I needed to add a tortilla to the 6 I had on the counter based on the surplus of filling that was pouring out of each side as I rolled. So with my recipe, you get 7. Another bonus! As much as I sound like I'm complaining, I'm really not. There's just more prep work than the 10 minutes printed so I want to prepare you to have the time. I even had the chicken already chopped and ready from our earlier meal in the week.
What I loved about this recipe is the healthy outcome. All of this and it packs only 340 calories per burrito. Maybe less since I added an extra tortilla. And the other "Happy is" moment is grilling a burrito. Never in my life have done this. It rocks. Like a Quesadilla. Who would have thought. Crunchy goodness. That's what I'm talking about.
Crispy Southwestern Quinoa and Chick'n Burritos
Ingredients- 1 cup cooked Gardein Chick’n Scaloppini (or Chicken of choice)
- 1 cup cooked quinoa
- 1 cup cooked/canned black beans
- 1 cup organic frozen corn, thawed
- 1 cup pepper jack or cheddar cheese (I used Daiya)
- ½ cup chopped red or green bell pepper (or mixture)
- 4 green onions, chopped
- ¼ cup chopped fresh cilantro
- ½ tablespoon chili powder
- 1 teaspoon cumin
- 1 teaspoon smoked paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/4 teaspoon Chipotle Chili Powder
- ½ teaspoon salt
- ¼ cup nutritional yeast
(optional)
- 2 tablespoons lime juice
- 6 tablespoons non-dairy sour cream (optional)
- 6 tortillas - wheat or brown rice
Instructions
- In a large bowl combine “chicken”, quinoa, black beans, corn, cheese, red pepper, and green onion. In a small bowl combine dry spices.
- Toss with quinoa mixture.
- Add lime juice and toss well.
- Spread one tablespoon of sour cream on each tortilla.
- Top with 1/6 of mixture.
- Fold opposing ends in and roll. Secure with toothpicks.
- To cook, you can use a non stick griddle (like a Griddler
)and cook over medium heat until golden brown.
- Alternatively, heat two tablespoons of olive oil over medium low heat.
- Cook until golden brown.
- Enjoy the sinful goodness!
Notes
Protein: 19.5
Carbohydrates: 49.6
Fiber: 15
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