Quinoa & Black Bean Protein Wraps

We loved these, and they also made for delicious leftovers for lunch the next day. These wraps get nice and crisp in the oven, they're super tasty, and full of protein! Can't go wrong.

2 c cooked Mexican Style Quinoa (click here for recipe)
1 c black beans, rinsed and drained
1 c (reduced-fat) grated Mexican style cheese
1/2 c salsa
8 (8-inch) whole grain wraps or tortillas (I couldn't find the 60 cal ones I like, so I had to go with some 100 cal whole wheat)

There are two methods to prepare our Quinoa & Bean Burrito Wrap recipe.

Method 1: (This is the Flauta method, crunchy and yummy!) ** This is the way I did it!

Preheat oven to 350 degrees. Add the first 4 ingredients to a mixing bowl, toss to combine. Evenly divide mixture along the edge of each tortilla. Roll snugly and cut each burrito in half. Lightly spray each side with non-stick cooking spray or brush with olive oil. Place seam side down on a parchment lined cookie sheet or non-stick baking sheet. Don't allow wraps to touch so that they get crispy on all sides.

Bake approximately 16 to 20 minutes, or until wraps are lightly golden and crispy. Turn over after 10 minutes of cooking time. If desired, serve with either fat-free Greek yogurt or reduced-fat sour cream, and additional salsa. Serve immediately.

Method 2: (Burrito method)

Preheat oven to 300 degrees. Stack tortillas, wrap in foil, place on a cookie sheet and warm 15 minutes while quinoa & beans are heating up. In the meantime, combine in a skillet the cooked quinoa, black beans, and salsa. Heat over medium-low heat until hot.

Evenly divide quinoa & bean mixture over the edge of each tortilla. Evenly distribute the cheese over the quinoa mixture. Snugly roll each tortilla then cut in half. If desired, serve with fat-free Greek yogurt or reduced-fat sour cream, and additional salsa.

Original recipe found here.

Honey Lime Chipotle Chicken Fajita Bowls with Chipotle Lime Cream

These were AMAZING. I loved how everything looked marinating in the bags (see below). There was definitely some prep work involved with this, but once you get everything marinating and ready to go, it's quick and easy.

• Chicken Marinade
• 1 1/2 lb chicken breasts (3-4 chicken breasts)
• ¼ c lime juice
• 2 tbsp honey
• 1 tbsp olive oil
• 1 tbsp white vinegar
• 1 tbsp lite soy sauce
• 2 tsp liquid smoke
• 2 tsp chipotle chili powder
• 1 tsp ground cumin
• 1 tsp smoked paprika (or regular)
• 1/4 - 1/2 tsp cayenne pepper (optional)
• 2 tsp garlic powder or 2 cloves garlic, finely minced
• 1 tsp salt
• ¼ tsp pepper
• 
  Fajita Vegetables
• Reserved marinade
• 1/3 c honey
• ½ red onion, diced
• 2 red bell peppers, thinly sliced then cut into thirds
• 1 green bell pepper, thinly sliced then cut into thirds
• 1 ½ c sweet corn (fresh, canned or frozen-thawed)
• 
  Cilantro Lime Rice and Black Beans
• 2 tbsp olive oil
• ½ c red onion, chopped
• 3 cloves garlic, minced
• 1 tsp ground cumin
• 1 1/2 c long grained rice
• 3 c chicken broth
• 1 (14.5 oz) can black beans (drained and rinsed)
• Dash of salt and pepper
• ½ c cilantro, chopped
• 2 tbsp lime juice
• 
  Chipotle Lime Sour Crema
• 1 c light sour cream
• 2 tbsp lime juice
• 1/2 - 2 tsp chipotle chili powder
• 1/2 tsp salt
• Dash of cayenne (optional)
• ¼ - ½ c cilantro, finely chopped
• 
  Monterey Jack cheese
  
  
• Marinade: Place chicken in a large freezer bag and pound thin with meat mallet (or with the side of a large can or rolling pin). Mix marinade ingredients in a medium bowl and add half of the marinade to the chicken in the freezer bag, place in refrigerator. To the remaining marinade, whisk in 1/3 cup honey. Add this marinade to another freezer bag and add fajita vegetables. Marinade chicken and vegetables separately 6-10 hours.
• 
  
• Rice: When ready to cook, heat 2 tablespoons olive oil in a large pan over medium heat. Add red onion and saute 3-5 minutes or until tender. Add garlic and cumin and saute 30 more seconds (adding more oil beforehand if necessary). Add rice and saute for a few seconds. Add beans and chicken broth and bring to a boil. Reduce heat to low and simmer, covered for approximately 20 minutes or until rice is tender, stirring at 15 minutes. Remove from heat and season with salt and pepper to taste. Stir in lime juice and cilantro.
• 
  
• Chipotle Lime Crema: While the rice is cooking, prepare Chipotle Lime Crema by mixing together the sour cream, lime juice, salt, cilantro and just 1/2 teaspoon chipotle powder, adding more to taste. After adding desired chipotle powder, add cayenne if desired. Store in the refrigerator.
• 
  
• Chicken: Heat 2 tablespoons oil in a large skillet over medium high heat. Once skillet is very hot, remove chicken from freezer bag, discard marinade and add to skillet. Cook, undisturbed for 2-3 minutes, or until nicely browned on one side. Turn chicken over, cover and reduce heat to medium. Cook for approximately 5-8 more minutes (depending on thickness of chicken), or until chicken is cooked through. Remove to a cutting board and let rest 3-5 minutes before slicing.
• 
  
• Fajita Vegetables: While chicken is resting, add 1 tablespoon olive oil to the same skillet chicken was cooked in and heat over medium heat. Discard marinade from fajita vegetables and add to skillet. Cooked just until warmed through, stirring occasionally.
• 
  
• Assembly: In bowls, layer rice, cheese, fajita vegetables, and chicken. Top with Chipotle Lime Crema.
  
  Original recipe found here.

Bean Burritos Enchilada-Style

These were so good and the leftovers were even better. Yum, yum, and yum. This is a VERY easy recipe and you can add whatever you want to it!

8 red-fat low carb tortillas (I found 60 cal ones)
1 can fat-free refried beans
1 can low-sodium black beans
1 can red enchilada sauce
2 c red-fat shredded mexican blend

green onions

Preheat oven to 375 degrees. Spread about 1/2 cup of enchilada sauce in the bottom of a 13×9″ casserole dish. Assemble your burritos by filling each tortilla with a couple heaping spoonfuls of refried beans, black beans, a small handful of cheese, and green onions Roll up and place seam-side down in the casserole pan. Line them up, side by side. Pour remaining sauce (as much as you’d like) over the top of the burritos. Sprinkle any remaining cheese over the sauce. Cook for 20-30 minutes or until heated through.

Original recipe found here.

Burrito Bowl with Homemade Creamy Chipotle Sauce

Now this was easy and delish! You could easily add meat (shredded chicken, ground beef) if you wanted to. It's yummy and filling just like this though. This recipe came from The Garden Grazer blog, and I love the tip for mixing the rice with some salsa. Never thought of that!

1 c uncooked brown rice (or quinoa)
1/2 c salsa
1 can black beans, rinsed/drained
1 can corn, drained
1 onion, diced

Toppings:
tomatoes, diced
shredded lettuce
green onions
avocado

Creamy Chipotle Sauce:
1/2 c plain nonfat Greek yogurt
1 chipotle pepper
1 tsp chipotle sauce
1 tbsp lime juice
1 tsp garlic, minced
1/4 tsp ground cumin
(I added 2 tsp honey for a little bit of sweet)

Cook rice according to package directions. Mix in some salsa and a little cilantro & lime juice when cooked.

Make your chipotle sauce. Put all ingredients in a blender and pulse until smooth.

Saute diced onion over medium heat for a few minutes. Add in your black beans & corn. Stir and heat through. Then, you can assemble your burrito bowl! Start with your rice, black bean/corn mixture, shredded lettuce, tomatoes, avocado, green onions, etc. Drizzle some delicious chipotle sauce over the top, and enjoy!

Original recipe found here.

Baked Chimichangas

Awesome! You must make these. Even baked, they get nice and crispy. They are saucy and cheesy and delicious!!

1 lb ground turkey breast
1 large onion, finely chopped
2 garlic cloves, minced
4 tsp chili powder
2 tsp dried oregano
1 tsp ground cumin
1 (15 ounce) can tomato sauce
4 tbsp mild green chilies, chopped
1 c reduced-fat cheddar cheese, shredded
8 (8 inch) fat free tortillas, flour

Preheat the oven to 400 degrees. Spray a nonstick baking sheet with nonstick spray; set aside. Spray a medium nonstick skillet with nonstick spray; set over medium-high heat.

Add the turkey, onion, garlic, chili powder, oregano, and cumin. Cook, breaking up the turkey with a wooden spoon until browned, about 6 minutes. Stir in the tomato sauce and the chilies; bring to a boil. Reduce the heat and simmer, uncovered, until the flavors are blended and the mixture thickens, slightly, about 5 minutes. Remove from the heat and stir in the cheddar cheese.

Spoon about 1/2 cup of the filling into the center of each tortilla. Fold in the sides, then roll to enclose the filling. Place the chimichangas, seam-side down, on the baking sheet. Lightly spray the tops of the tortillas with nonstick spray. Bake until golden and crisp, about 20 minutes (you don't have to turn them). Top with whatever you like, and enjoy!

Original recipe found here.

Black Bean Enchiladas with Avocado Sauce

These are awesome!! We loved the avocado sauce. Very delicious!

After baking...

Before baking...

For avocado sauce:
5 slices pickled green jalapeno
2 cloves garlic
1 avocado
1/2 c vegetable stock
2 tbsp light sour cream
salt/black pepper

For the enchilada filling:
1 tbsp pine nuts
6 tbsp fresh cilantro
2 tbsp olive oil
1 -15 ounce can black beans, drained/rinsed
1/2 green pepper, diced
3 green onions, sliced
3.5 oz cheddar cheese, grated
4 large flour tortillas (I used 60 cal low carb tortillas - and I made 5 enchiladas)
1 medium tomato, thinly sliced


Heat the oven to 375°F. In a food processor, blitz the pickled jalapeno and garlic together, then add the avocado, vegetable stock, sour cream and seasoning, and process until smooth. Transfer the avocado sauce to a bowl, and give the food processor a quick wipe (it doesn't need to be washed thoroughly).

Process the pine nuts along with the cilantro and olive oil to form your cilantro pesto.

In a large bowl, combine the black beans, diced green pepper, sliced green onions, two thirds of the cheddar, and the pesto. Mix well.

Spread a few tablespoons of the avocado sauce in the bottom of an 8x8" baking dish. Spoon about a quarter of the black bean mixture along the center of one of the tortillas, and roll tightly. Lay in the baking dish seam-side down, and repeat with the remaining tortillas and black beans. Cover with the remaining avocado sauce, and top with the last of the grated cheddar, and a few slices of tomato. Bake for around 45 minutes, or until the cheese is nicely melted and the tortillas are slightly crisp.

Original recipe found here.

Skinny Baked Burritos

These are incredible! For being low cal (about 270 for 1 burrito) they are so creamy and delicious. I couldn't even tell I used ground turkey. This is a must-make!

1 lb ground turkey
1 pkt reduced sodium taco seasoning
Monterey cheese, 8 oz – grated
1 can fat free cream of mushroom soup
1/2 c fat free sour cream
4oz (half a jar) taco sauce, mild (I used hot)
8 low carb tortillas (I found 60 cal ones)

Brown ground turkey and add taco seasoning and cook according to package directions. Mix together the can of soup, sour cream and taco sauce. Spoon and smooth 1/3 of the soup mixture into a 9x13" baking dish.

Divide meat mixture evenly between the tortillas - about 2-3 tablespoons per tortilla. Sprinkle cheese on top of meat in shell (save about 1/2 – 3/4 cup cheese.) Roll/Fold tortillas burrito-style.

Place into pan seam side down (or they will unroll and things will get messy. Spread rest of soup mixture onto the shells and top with the rest of the cheese. Bake at 350°F for 20-25 minutes until bubbly and cheese is melted.

Original recipe found here.

Baked Southwestern Egg Rolls with Cilantro Cream Sauce

I am not exaggerating when I say this is now one of my favorite recipes. The chicken southwestern egg rolls are amazing and the sauce... oh my gosh, it is heavenly. This is much like the southwestern egg rolls at Chili's but better! The tortillas get brown and crispy on the outside too. I may go have another one...

2 tbsp olive oil, plus extra for brushing
1 lb skinless, boneless chicken breasts – diced
1 medium-large onion, minced
1 c frozen corn
1 can black beans, rinsed & drained
2 c fresh baby spinach
2 jalapenos, seeded & minced
1 tbsp cumin
1 tbsp chili powder
2 c shredded pepper jack cheese
salt & pepper to taste
10 taco sized flour tortillas

Cilantro Cream Sauce:
1 (8oz) package cream cheese, softened
2 tbsp sour cream
1 (7oz) can tomatillo sauce
1 tsp black pepper
1 tsp celery salt
1 tbsp taco seasoning
6 cloves garlic
2-4 jalapenos, seeded (or leave the seeds in for extra heat)
1 bunch fresh cilantro
the juice of half a lime

Preheat the oven to 350 degrees. In a large skillet, heat the olive oil on medium. Add in the chicken, season with salt & pepper to taste, & saute for 5 minutes. Stir in the diced onions & cook until the chicken is cooked through. Stir in the spices, jalapeno, black beans, corn, & baby spinach and cook until the spinach has wilted. Remove from the heat, and stir in the pepper jack cheese. 

Spoon about 1/4 cup of filling into the center of each taco sized flour tortilla, and roll up like a burrito. Brush each side with a good coating of olive oil, and place on a cookie sheet lined with foil and sprayed with olive oil spray. Bake for 30 minutes, flipping halfway through, until crispy.

Serve with cilantro cream sauce!!

                                                  Before brushing with olive oil to go in the oven

                                                                              After!

Original recipe found here.

Slow-Cooker Carne Asada

Two new recipes in two days!? No!! It's true. I'm kind of impressed with myself. Anyway, this is delicious and spicy! I put the meat in a tortilla and ate it like a taco, so do what you want with it!

1 (10.5 ounce) can beef broth

3 diced tomatoes 

2 jalapeno peppers chopped

1 sweet onion, chopped 

4 cloves garlic, minced

2 pounds steak (we used a big sirloin)

2 tbsp ground cumin 

2 tbsp chili powder 

2 tsp salt 

2 tsp black pepper

In a small bowl, combine the cumin, chili powder, salt and black pepper. Rub spice mixture all over steak and place in crock pot, then add all veggies. Pour beef broth over it all and cook on low 8 hours. Take out steak and shred with 2 forks.

Original recipe found here.

Spicy Bean and Rice Burritos

I love anything involving a tortilla! These were so good and spicy. Of course, you can adjust the spiciness based on your tastes. I had these awesome wraps. They're 100 calorie soft wraps - 12 g of dietary fiber! But obviously you can use whatever kind of tortillas you like.

The filling: 
1/2 tbsp olive oil 
2 cloves garlic, minced 
1 tsp chili powder 
1 whole pepper from a can of chipotles in adobo sauce, minced 
1 tbsp sauce from a can of chipotles in adobo sauce
1 tsp ground cumin 
4 dashes cayenne pepper 
1 can Pinto beans, drained/rinsed (15 oz) 
1 can black beans, drained/rinsed (15 oz) 
1/2 c water 
2 c brown rice (cooked according to pkg directions) 
1/2 c salsa 

For the Burritos:
tortillas (burrito sized)
fat free cheddar, shredded 
shredded lettuce 
green onions, chopped
nonfat, plain Greek yogurt (or fat free sour cream)

Heat oil in a large skillet over medium heat. Add the garlic, chili powder, chipotle pepper, adobo sauce, cumin, and cayenne pepper. Cook briefly until fragrant, about 30-60 seconds. Add in drained and rinsed beans, and water. Bring to a simmer, then lower heat to medium-low and cook for 8 minutes, mashing the bean mixture slightly. Remove from heat, and stir in cooked rice and salsa.
Put mixture on a tortilla, top with cheese, lettuce, green onions, and Greek yogurt. Roll up, serve, and enjoy!

Original recipe found here.

Slow-Cooker Shredded Salsa Chicken (for tacos)

Shredded chicken soft tacos! This is one of the easiest things ever to make... these pictures are mine (except for the small last one!)

4 boneless, skinless chicken breasts
32 oz salsa (2 bottles)
1 can of corn, drained (14.5 oz)
1 can black beans, rinsed and drained (14.5 oz)
tortillas, reduced-fat
guacamole
light sour cream
Mexican cheese blend, part-skim

Put chicken, salsa, corn, and beans in crock pot. Cook on low for 8 hours. Shred chicken with 2 forks 30 minutes to an hour before serving. Use on whatever kind of tortillas you like with whatever toppings.