Ingredient: flour tortillas

Veggie Fajita Burritos

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 Veggie Fajita Burritos
Quick and easy burrito made with quinoa, so it's a high protein alternative.
Servings
Ingredients
Servings
Ingredients
Instructions
  1. In a small saucepan, cook the quinoa with 1/4 tsp salt according to package directions.
  2. Meanwhile in a medium skillet heat olive oil over medium-high heat. Add th onion and bell pepper and cook, stirring, until crisp-tender, about 5 minutes. Stir in the chili powder and season with salt and pepper, transfer to a bowl.
  3. Dividing evenly, spread the quinoa, onion-pepper mixture, beans, salsa and cheese over the tortillas. Roll the tortillas up burrito-style. Top with sour cream if desired. Enjoy!
Recipe Notes

This recipe was adapted from Rachael Ray

Turkey and Chipotle Cream Wrap

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 Turkey and Chipotle Cream Wrap
The sauce on this wrap sandwich is so good.
Servings
Ingredients
Servings
Ingredients
Instructions
  1. In a small bowl, combine mayonnaise, scallion, mint, chipotle and lime juice; season with salt.
  2. Heat a heavy saucepan over medium heat. Add 1 tortilla and cook for 15 seconds. Transfer to a plate and cover with a dish towel. Repeat with remaining tortillas.
  3. Spread each tortilla with 2 Tbsp chipotle cream and top with 1/4 of the turkey, spinach and red pepper, then roll up. Wrap in wax paper and fold up ends to secure. Refrigerate for up to 4 hours. Cut wraps in half and serve. Enjoy!
Recipe Notes

Recipe adapted from Rachael Ray

Enchiladas Verde Casserole

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 Enchiladas Verde Casserole
An delicious casserole that can be either vegetarian or for meat lovers.
Prep Time 45 minutes
Cook Time 20 minutes
Servings
people
Ingredients
Prep Time 45 minutes
Cook Time 20 minutes
Servings
people
Ingredients
Instructions
  1. Heat broiler on oven. Take the tomatillos and poblanos and mix with the olive oil. Place on baking sheet and broil 5 to 10 minutes, untll browned and soft. Set aside. In a skillet take the vegetarian chicken and onion and cook in 1 tsp olive oil. When the onion, 2 of the garlic cloves, and chicken are cooked through mix in the cumin. Once the poblano is cool, deseed and toss the stem. Put poblano and tomatillos in a blender. Add sugar, salt and pepper, remaining garlic clove, Pulse and blend should become chunky. You can add a little bit of water if it needs to be runnier. Pour a little bit of the sauce into a 13x9 inch baking pan. Place tortillas to cover space. I use two full ones and then slice a third in half to cover the full length of pan. Add some of the chicken mixture then top with cheese then follow with tomatillo sauce. Do another layer then follow with another layer of tortillas. Pour remaining sauce then top with cheese. Reduce oven to 350 and cook for 20 minutes until cheese is browned. Let sit for 5 minutes then top with the cilantro, avocado, tomato, radish. Dollop a tsp of sour cream.
Recipe Notes

You can substitute the vegi chicken for regular chicken diced or ground beef or turkey.