You know that feeling you got when you were little and you felt like you were getting one over on your parents? Like when the thermometer on the light bulb/heating pad to the forehead trick actually worked and you were at home watching reruns all day on the day. (Come on, tell me I’m not the only one who did that?)
That’s kind of how I feel when I eat some of the yummy Mexican dishes I’ve been enjoying lately. They just taste a little too good to actually be low calorie…which they are.
Case in point? These burritos. They are the type of dish I would indulge in from time to time even if they did have 700 calories and a ton of fat. (Which fortunately they don’t.) It’s a guilty pleasure minus the guilt.
Today, I bring you another dish along the same lines. It is super delicious and the perfect watching sports or movie night type of food.
I originally hadn’t planned on posting these at all because I kind of thought they were too similar to the burritos. But hubby disagrees and after making them twice I decided he was right. The guacamole really transforms this dish!
A couple of things – I used Gardein “chick’n”, which is a vegan meat alternative. It does have both (non GMO) soy and wheat, so if you are wheat or soy free it is not a good alternative for you. I am actually trying to cut back on the “fake meat” (hubby loves it) and I have made these for myself using black beans instead. I didn’t notice a difference at all. Obviously meat eaters will want to use chicken so its a non-issue there.
Another idea for those of you who are super busy during the week. Prepare either this filling or the burrito filling on the weekend. (If you have a big family, you may want to double batch it.) The first night, make the burritos. The second make guacamole and use the filling to make quesadillas. It’s a good two for one dish that changes things up a bit but doesn’t leave you spending hours in the kitchen. I like to serve these with a Mexican slaw on the side for a complete meal!
- 1 cup cooked quinoa
- 2 cups cooked "Chick'n", cubed (I use Gardein)
- 2 cups frozen organic corn, thawed
- 1/2 cup cilantro
- 1 cup grated cheddar or pepper jack cheese (I use Daiya)
- 8 8 -inch tortillas (regular or gluten free)
- 1 tablespoon Coconut Oil
- 2 ripe avocados
- 1/2 cup red onion, chopped fine
- 1/2 jalapeno, diced
- 4 cloves garlic, minced
- 1 lime, juiced
- 1/2 teaspoon Pure Himalayan Salt
- Heat oven to 200 degrees.
- In a large bowl combine quinoa, Chick'n, corn and cilantro. Salt and pepper to taste. (You can add additional spices if you like, but it is good without them if you are in a rush. I added a teaspoon each of - cumin, chili powder and onion powder.)
- Divide mixture among the 8 tortillas and top with cheese and fold in half.
- Heat 1/2 of the oil in a large skillet. Place tortillas in skilled and weigh down with lid. Cook until brown and then carefully flip. Cook for another two minutes, until brown. Place in a warm oven and continue with remaining tortillas.
- TO MAKE GUACAMOLE
- Scoop the avocado flesh into a bowl and mash well with the back of your fork. Stir in red onion, jalapeno, and garlic. Drizzle with lime juice and sprinkle with salt. Mix well. If not serving immediately, cover with a small piece of plastic wrap directly on the guacamole until serving to help slow browning.
Carbohydrates 45.2, Fiber 8.5, Protein 14.7, Sodium 542