Smothered Quinoa Burritos

Today, you cannot turn anywhere without being told to eat less meat and eat more plant based protein. In these times, the mind has to be creative so the body doesn’t loose its favorite things. What is an easy way to do this? Quinoa! Replacing meat with quinoa is a great way to save a few bucks and steel full after your meal!

Last year, I published a video on how to make quinoa tacos but I wanted to take it one step further. So, the next best thing to a taco? A burrito.. and not just any burrito but a “wet” smothered burrito. Could it be considered enchiladas? EHHHH, maybe? But for today, they are going to be called smothered burritos!

The great thing about this recipe is that you can add whatever ingredients that you want; just be careful not to over stuff because then you are unable to properly role (it is an art, afterall!).

Smothered Quinoa Burritos (4-5)

1 small can enchilada sauce (green or red)

1/4 cup cooked quinoa

1 can of refried beans

1/2 cup of shredded cheese

1/4 cup diced green onion

1 chopped jalapeño

4-5 large flour taco shells

Taco seasoning, pepper, salt, pepper, chili flakes, garlic powder, and onion powder.

Preheat oven to 400

Cook quinoa until done, add as much seasoning as you would like from list above with a pinch of water (so quinoa isn’t too dry), set aside.

Pour ~1/4 to 1/2 c of enchilada sauce in a baking pan and spray with non stick

Each taco shell: smear a spoon full of refined beans across the shell, add a pinch of shredded cheese, add 1-2 spoonfuls of quinoa then top with a pinch of green onions and a few chopped jalapeños. Roll in to a tight burrito and lay in pan. Continue for the next three.

Top the burritos with enchilada sauce and the remainder of cheese, you can add jalapeños to the top too.

Bake at 400 for 15 mins or until the cheese has melted.

Remove from oven and top with green onions.

These are the classic example of the longer it sits the better it gets – the burritos can be enjoyed for up to 4 days after cooking.

If anything, this shows that it pays to switch up your recipes every once in a while! You never know what great discovery is waiting in your cupboard. xx

 

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Loaded Veggie Chili

If you live in the Midwest and you hear chili you think of a big ol’ bowl of beans, meat and tomatoes. I have turned that classic recipe on its head. This is a great way to sneak in a bunch of veggies and replace the meat with quinoa. The original cost of meat (~$5.00/LB) covers all of the veggies you will be adding to this dish, with a little extra left over to keep in your pocket.

Loaded Veggie Chili

1 bag shredded carrots

2 sweet potatoes, cubed into 1/2 inch pieces

1 yellow onion

1 red pepper, cut into 1/2 inch pieces

2 cloves of garlic

1 can black beans, drained

1 can chopped tomatoes, in their juices

1/2 cup quinoa

2 cups water

1/2 teaspoon cinnamon

1 chili seasoning pack

2 tablespoons garlic powder

2 tablespoons onion powder

4 tablespoons pepper

1 tablespoon cumin

Pinch of chili flakes

Pinch of hot sauce

Salt, to taste

Pumpkin seeds (optional as topping)

In a large pot add the potatoes, onions, carrots and red peppers. Cook until peppers and onions are tender, about 10 minutes. Add in garlic, red pepper flakes, garlic powder, cumin, onion powder, cinnamon, salt and pepper continue to cook until the cinnamon is fragrant (1-2 minutes). Once your spices are all warmed up  add in your black beans, tomatoes quinoa, hot sauce, chili seasoning pack and water. Give it a big stir then cover. Let simmer for 30 minutes or until the quinoa and sweet potatoes are cooked through. Keep an eye on the pot and add more water if needed.

Once the chili is ready, prepare a bowl for yourself and top with pumpkin seeds!  xx

PS: Defiantly a vegetarian dish….and 99% sure its vegan…Vegans? Any help here?

Vegtable chili