Tuesday, January 27, 2015

Roasted Veggie and Quinoa Burritos

It's that time of year again. The party is over, the last of the holiday goodies have been devoured, we've crashed from the sugar high and it's time to start cleansing and getting back on track.  I'm on the hunt for healthy recipes that don't sacrifice flavor. I don't want to feel deprived, sitting in the corner gnawing on celery while the rest of the family is eating pizza. When my sister posted this recipe a little while ago it was love at first sight. Then I came across a similar recipe that added quinoa as well and I knew it would be the perfect, delicious, guilt free dish I was looking for. Boy was I right.

2 small sweet potatoes (or kumra if you're a kiwi cook), peeled and diced
1 red pepper, diced
1 shallot or 1/2 red onion, diced
2 teaspoons olive oil
1 teaspoon cumin
1 teaspoon chili powder
1/2 teaspoon smoked paprika
1/4 teaspoon cayenne pepper
Salt and pepper, to taste
1 can black beans, rinsed and drained
1 can whole kernel corn
1 tomato, diced
1/4 cup cilantro, chopped
2 teaspoons lime juice
1 cup quinoa, rinsed and drained
2-1/4 cups chicken broth, divided
2 cups shredded cheddar cheese
8-10 whole wheat tortillas or wraps

Preheat oven to 425. In a bowl, toss prepared sweet potatoes, onion and red pepper with olive oil then place on baking sheet and roast for 15-20 minutes, tossing halfway through. In a separate saucepan, bring 1-3/4 cup chicken broth to a boil then add quinoa, cover and reduce heat to low then simmer for 15 minutes. When veggies and quinoa are finished cooking, in a large skillet over medium-high heat add black beans, corn, cumin, chili powder, paprika, cayenne pepper, and remaining 1/2 cup chicken broth. Stir and bring to a boil then reduce heat, add roasted veggies, quinoa, diced tomato, cilantro, lime juice and season with salt and pepper. Stir gently and let cook for 4 minutes. Grease a baking dish. Scoop filling into center of tortilla and sprinkle with shredded cheese, then fold in sides and roll. Place seam side down in pan and repeat with other tortillas. Cover with tin foil (or wrap each individual burrito in tin foil) and bake at 375 for 15-20 minutes. Can top with salsa or sour cream, but no need to add the extra calories when it already tastes delicious :)

Source: Six Little ChefsIowa Girl Eats

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