Quinoa Burritos with Creamy Chipotle Sauce

If you haven’t heard yet, quinoa is all the rage in the foodie world. It is also really good for you! It is cooked like a grain, but it is actually a seed (think legumes, a.k.a beans). But what you need to know is that it is packed with protein, nutrients, and it has a lovely nutty flavor and chewy texture similar to brown rice.

Cook quinoa in chicken (or veggie) broth for extra flavor and nutrients.

Substituting quinoa for rice is a great way to add variety (and protein) to you diet, and so that is just what we did here. We took some typical burrito ingredients, fresh seasonal veggies, and a homemade chipotle sauce, and wrapped them up for your culinary enjoyment (and health).

Quinoa Burritos with Creamy Chipotle Sauce

Author/Source:

Kim @ Onceamonthmom.com, adapted from Epicurean Mom

Ingredients:

Creamy Chipotle Sauce

• 1 mashed avocado
• 0.75 cup plain yogurt
• 1 chipotle chili en adobo sauce
• 0.25 teaspoon minced garlic
• 2 Tablespoons lime juice
• salt to taste

Quinoa Burritos

• 2 Tablespoons olive oil
• 1 onion, chopped
• 2 ears of corn, cut off the cob
• 2 red bell peppers, thinly sliced
• 1 cup dry quinoa, cooked
• 2 cups cooked (or canned) black beans
• 2 cups cooked ground beef
• 4 Tortillas (burrito size)

Directions:

In a food processor or blender, mix together avocado, yogurt, chipotle chile, garlic, and lime juice. Salt to taste and set aside. Heat olive oil in a large skillet over medium heat. Add and saute onions, corn, and bell peppers until tender. Spread an equal amount of creamy chipotle sauce on each tortilla. Layer each evenly with cooked quinoa, sauteed vegetables, black beans, and cooked beef. Wrap tortilla burrito style and serve.

Freezing Directions:

Wrap each burrito individually in aluminum foil. Place wrapped burritos in freezer bags and store until serving day. To serve: Thaw burritos. Reheat foil wrapped burritos in the oven at 350 for 10 minutes. Or unwrap and reheat wrapped in a paper towel in the microwave for 3 minutes.

Servings: 4 

**conversion chart image provided by Erik Spiekermann

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This entry was posted on Thursday, August 9th, 2012 at 10:00 am and is filed under Recipes. You can follow any responses to this entry through the RSS 2.0 feed. You can leave a response, or trackback from your own site.