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Servings: 8

Weight Watcher Smart Points: 6

Preparation Time: 10 Minutes

Cooking Time: 35 Minutes

Ready In: 45 Minutes

Ingredients

  • 1/8 teaspoon chipotle chile powder
  • 1 ½ cups cooked quinoa
  • ¼ cup fresh cilantro
  • 1 cup fresh corn or frozen thawed corn
  • 2 cloves garlic, minced
  • 1 tablespoon lime juice
  • 1 onion, chopped fine
  • 1 red pepper OR 2 poblano chilies, seeded and chopped
  • 2 summer squash, diced
  • 2 medium tomatoes, diced
  • 8 large gluten free tortillas (or whole wheat)
  • 8 ounces sharp cheddar or Daiya shreds

Instructions

  1. Spray a large skilled with olive oil
  2. Add onion and cook for 8 minute
  3. Add pepper or chiles and cook for 5 minutes longer
  4. Add squash and cook for 3 or 4 minutes
  5. Add corn, quinoa, garlic and chipotle powder and cook for 5 minutes longer
  6. Transfer to a bowl and add in tomatoes, cilantro and lime juice.Heat a large skillet to medium high heat
  7. Spray well with olive oil spray
  8. Sprinkle cheese on half of each tortilla and top with vegetable mixture
  9. Fold in half and place in skillet
  10. Cook until browned and flip
  11. Cook until cheese is melted and tortilla is brown.

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