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    You are in: Home / Recipes / Chipotle Quinoa Burrito Filling Recipe
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    Chipotle Quinoa Burrito Filling

    Total Time:

    Prep Time:

    Cook Time:

    30 mins

    20 mins

    10 mins

    Super Wifey's Note:

    When I became a vegetarian I adapted many of my old Mexican recipes to be meat-free. This is one of my more successful attempts. I say they are burritos but really you can make them enchiladas, tacos, use for chile rellenos...or just eat the quinoa with toppings and no tortilla! You can add or subtract chipotle for spiciness.

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    Serves: 8



    Units: US | Metric


    1. 1
      Cook quinoa in rick cooker or boil in 3-4 cups water. Quinoa is done when you can see the white rings (like Saturn).
    2. 2
      Dice bell pepper and chop garlic. Heat oil in large skillet. Add peppers to skillet first and when they start to soften, add garlic. Add kidney beans and seasoning. Heat through.
    3. 3
      Add quinoa and stir thoroughly. Taste test for spiciness. If already too spicy, eat with sour cream, guac or cheese. On my burritos I also put tomatoes, black olives, and a small bit of cilantro.

    Ratings & Reviews:


    Nutritional Facts for Chipotle Quinoa Burrito Filling

    Serving Size: 1 (106 g)

    Servings Per Recipe: 8

    Amount Per Serving
    % Daily Value
    Calories 215.3
    Calories from Fat 67
    Total Fat 7.5 g
    Saturated Fat 1.0 g
    Cholesterol 0.0 mg
    Sodium 171.2 mg
    Total Carbohydrate 29.7 g
    Dietary Fiber 5.6 g
    Sugars 1.6 g
    Protein 7.6 g

    The following items or measurements are not included:

    Lawry's Seasoned Salt

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