Well, have you all kept those “get healthy” January resolutions? I hope so. I know how tough it is…I am still doing my February Fitness Challenge and am still making some great, low-fat, high nutrient recipes. Whether my family likes it or not, they are going to eat healthy right along with me. Thankfully, they like it. We are all feeling healthier from the inside out and that is a very good thing! Woohoo!
This little recipe is so flexible! Add what you like, take away what you don’t. Add a jalapeno if you like it spicy. Remove the mushrooms if you don’t like them (but they are so good for you, so seriously consider keeping them).
2 c. cooked quinoa
1 lb. rotisserie chicken breast, cut into 1/2 inch pieces
2 c. cooked butternut squash (diced)
2 1/2 c. mushrooms
1 c. cherry tomatoes, halved
1 can black beans, drained and rinsed
1 can chopped mild green chilies, drained
1 onion, diced
3 cloves garlic, minced
1 c. chopped cilantro
2 Tbs. olive oil
Juice of one lime
1 tsp kosher salt
1/2 tsp pepper
sour cream (or Greek Yogurt),
cheddar cheese, grated (opt)
hot sauce (opt)
In a pan, heat the olive oil on medium high heat. Add the onions and cook until soft. Add the garlic and cook until cooked through but not browned. Add the mushrooms and tomatoes and cook down. Remove from heat. Drain any liquid from the mixture.
In a large bowl, add all ingredients except for the tortillas (obviously) and toppings. Combine.
When ready to serve, put some of the mixture down the middle of the tortilla, add your toppings and fold the bottom up then the sides. Enjoy!
What do I love about this recipe? I really like all of these ingredients together. I like that I can add what I like and remove what I don’t. I like that it tastes great without the tortilla (no flour carbs for me). It makes enough that I can put it in a dish and serve it as a casserole if I forget the burrito tortillas!
What don’t I love about this recipe? Well, like many healthy meals, it does involve a bit of chopping and prep work. But…it is worth it!