2 cups cooked Mexican Style Quinoa
1 cup black beans, rinsed and drained
1 cup (reduced-fat) grated Mexican style cheese
1/2 cup salsa
4 (8-inch) whole grain wraps or tortillas
The Quinoa & Bean Burrito Wrap can be prepared with two methods:
First method – the Flauta method. Delicious and crunchy
Oven is preheated to 350°. Toss to combine the first 4 ingredients into a mixing bowl. Along the edge of each tortilla, divide the mixture equally. Before cutting each burrito in half, roll tightly and cut. Drizzle each side with non-stick cooking spray or brush with olive oil. Put seam side down on a non-stick baking sheet or a parchment lined cookie sheet. In order to have all sides crispy, take care not to allow wraps to touch.
Put into oven during 16 to 20 minutes, or until wraps are getting golden and crispy. After 10 minutes of cooking time, turn over. This recipe can be served with either a reduced-fat sour cream, and additional salsa or fat-free Greek yoghurt.
Second method : the Burrito method
Oven is preheated to 300°. Stack, wrap in foil, and place the stacked tortillas, wrapped in foil on a cookie sheet and warm for 15 minutes while quinoa & beans are heating up. Meanwhile, the cooked quinoa, black beans, and salsa are combined in a skillet. Put in medium-low heat until being hot.
Yields: 8 servings | Serving Size: 1/2 burrito | SmartPoints: 9 |
Calories: 289 | Total Fat: 10 g | Saturated Fat: 4 g | Trans Fat: 0 g | Cholesterol: 17 mg | Sodium: 218 mg | Carbohydrates: 39 g | Dietary Fiber: 6 g | Sugars: 1 g | Protein: 12 g