Quinoa Fajita Burritos
Boost your busy day with a fibre- and protein-packed lunch solution. It’s healthy, satisfying, and brimming with yummy quinoa and veg. Here’s a pro tip: assemble your burrito in the morning before you dash out. This guarantees a fresh and delicious meal, with no risk of a soggy tortilla, making it the perfect on-the-go lunch.
25 min
6 servings
430 calories
Ingredients
1 pkg Tuscan Herb Risotto Mix
2 1⁄2 cups hot water
1 can (14 oz/398 ml) lentils, drained and rinsed
1 tbsp Fajita Seasoning or Taco Seasoning
2 bell peppers
1⁄2 red onion
1 tbsp unsalted butter
3⁄4 cup plain 2% Greek yogurt
1⁄2 cup shredded cheese
6 large whole-wheat tortillas
Instructions
In Round or Multipurpose Steamer, stir risotto mix with hot water. Cover; microwave on high 9 min. Stir in lentils and seasoning. Cover; microwave on high 8 min.
Meanwhile, thinly slice peppers and onion.
Remove steamer from microwave; stir in butter. Cover; let stand 3 min, or until excess liquid is absorbed.
Spread 2 tbsp yogurt over each tortilla. Divide risotto mixture on top. Add peppers, onion, cheese, and additional toppings, if desired. Fold in bottom edge of each tortilla, then sides; roll up.
Nutritional Information
Per serving: Calories 430, Fat 14 g (Saturated 7 g, Trans 0.3 g), Cholesterol 20 mg, Sodium 610 mg, Carbohydrate 58 g (Fiber 14 g, Sugars 7 g), Protein 20 g.
Perfectly Balance Your Plate
Serve with 1 cup chopped veggies.