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Servings: 6

Weight Watcher Smart Points: 8

Preparation Time: 30 Minutes

Cooking Time: 15 Minutes

Ready In: 45 Minutes


  • 1/2 - 1 chipotle chilie in adobo sauce (The dish will be HOT if you use 1)
  • 1 teaspoon honey or agave nectar
  • 1 avocado, diced
  • 1 1/2 cups cooked black beans, drained and rinsed
  • 1 1/2 cups cooked quinoa
  • 1 cup organic corn, thawed
  • 4 organic or non-GMO corn tortillas
  • 1/2 cup fresh cilantro, chopped
  • 4 cloves garlic, minced
  • 1 teaspoon ground cumin
  • 2 tablespoons pickled jalapeño, diced
  • 1/4 cup lime juice
  • 2 tablespoons olive oil
  • 1/2 red onion, slivered
  • 1 teaspoon sea salt
  • 1 tomato, seeded and diced


  1. Preheat oven to 350 degrees.In a large bowl, combine cooked quinoa, black beans, corn, tomato, red onion and pickled jalapeño.Slice corn tortillas into thin strips
  2. Spray a baking sheet with olive oil and add tortilla strips
  3. Spray again
  4. Sprinkle with salt and pepper if desired
  5. Bake for 10-15 minute, until crispy
  6. (Check often to make sure the tortillas don't burn - I was using homemade tortillas and they took closer to 15 minutes
  7. I'm guessing store bought may not take as long.)Meanwhile, in a blender or food processor, combine lime juice, chipotle Chile, garlic, cilantro, olive oil, honey or agave nectar, cumin and sea salt
  8. Process until mixture is smooth
  9. Toss with quinoa mixture.Plate quinoa and top with avocado and tortilla strips
  10. (If making ahead, wait to put avocado and tortilla strips on at the last minute
  11. Store leftover tortilla strips in an air tight bag, and return to oven to crisp if desired prior to serving.)

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