Categories: Dinner
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
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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.
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Freezing Directions:
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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.