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Servings: 6

Weight Watcher Smart Points: 8

Preparation Time: 0 Minutes

Cooking Time: 0 Minutes

Ready In: 45 Minutes

Ingredients

  • 1 avocado, sliced
  • ½ cup grated Cheddar of Daiya
  • ½ - 1 chipotle chili pepper in adobo sauce, chopped fine
  • ¼ cup chopped cilantro
  • 1 ½ cups frozen corn, thawed
  • 3 cloves garlic, minced
  • 1 lime, juiced
  • 1 medium onion, chopped
  • 2 cups cooked pinto beans (about 1 can)
  • ½ cup quinoa, rinsed
  • 6 cups romaine lettuce
  • 1 cup salsa
  • 2 teaspoons taco seasoning
  • 1 cup vegetable broth

Instructions

  1. Spray a medium skillet well with olive oil spray
  2. Add chopped onion and cook for 10 to 12 minutes, until tender
  3. Add garlic, taco seasoning, chipotle chili and quinoa
  4. Cook for 2 minutes, stirring frequently
  5. Add vegetable broth and bring to a simmer
  6. Reduce to low and cook for 30 to 35 minutes
  7. Stir in lime juice, pinto beans, corn and cilantro
  8. Cover and let sit off the heat for 5 minutes
  9. Fluff.Fill bowls (either regular or tortilla bowls) with romaine lettuce
  10. Top with quinoa mixture, cheese, avocado and salsa
  11. Serve with tortilla chips and sour cream or Greek Yogurt.

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