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Servings: 4

Weight Watcher Smart Points: 12

Preparation Time: 10 Minutes

Cooking Time: 55 Minutes

Ready In: 65 Minutes


  • 1 cup Daiya Pepper Jack or Cheddar Cheese
  • 1/8 tablespoon chipotle chili pepper powder (optional)
  • 1 tablespoon chopped fresh cilantro
  • 1 cup frozen corn, thawed
  • 4 cloves garlic, minced
  • 1/3 cup vegan or low fat sour cream OR Greek yogurt
  • 1 jalapeno, seeded and minced (optional)
  • 2 teaspoons lime juice
  • 1 onion, chopped
  • ½ cup quinoa, rinsed
  • ¾ cup chopped tomatoes
  • 2/3 cup vegetable broth
  • 4 whole wheat or gluten free tortillas
  • ¾ cup shredded zucchini


  1. Spray a medium saucepan with organic canola spray
  2. Add onion and jalapeno and cook for 8 to 10 minutes, until tender
  3. Add quinoa and garlic and sauté for one minute
  4. Add vegetable broth and bring to a simmer
  5. Reduce heat to low and cover
  6. Cook for 30 to 35 minutes
  7. Remove from heat and allow to sit covered for 5 more minutes.In a small bowl combine sour cream, cilantro, lime juice and chipotle chili pepper.Heat a large skillet to medium high heat and spray with canola oil spray
  8. Add corn and zucchini and cook for 2 minutes
  9. Add tomatoes and cook for one additional minute
  10. Remove vegetables from heat and wipe pan carefully with paper towels.Heat tortillas a few minutes per side
  11. Spread with a thin layer of sour cream
  12. Top with ¼ cup cheese, ¼ of the quinoa and ¼ of the vegetable mixture
  13. Roll up using toothpicks to secure.Return skillet to medium heat and spray with olive oil
  14. Add 2 burritos to pan and cook each side until browned.

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