Mid-week? Already? Whoa!
Everyday I’m jam packed with things going on, so the days just have been passing right by me. I just added more to my plate, too. We started Toledo Fit Club back up, which is GREAT! I’m just worried I’m going to crash one of these days. Until then, I’m going to keep powering through, though.
If you’re in the Toledo area, be sure to ‘LIKE’ the Toledo Fit Club page and join us every Thursday for free Beachbody workouts! Group accountability is where it’s at and being surrounded by people with the same goals in mind will push your harder to reach yours!
Moving on to this awesome recipe. I found something similar on Pinterest, obviously! Katie, of Epicurean Mom called it a Southwestern Quinoa Wrap and just had a few extra steps. I tried to make it even easier and added a few different ingredients, though.
Chipotle Black Bean Quinoa Wraps
You will need:
-Fage greek yogurt
-Salsa and lettuce to garnish
I used my favorite, TJ’s wraps that I bought the other day.
1.) Mix the greek yogurt with the chipotle seasoning. I use a Pampered Chef version, but there are several to choose from in the store. Since we know I don’t measure, season until it tastes good to you.
2.) Prep the quinoa by boiling it in the vegetable broth and also saute the mushrooms and red onion in olive oil.
4.) Drain the canned corn and put it in a sauce pan with the cilantro.
5.) Once the quinoa is nice and fluffy and the veggies are cooked, start to assemble.
Tortilla + Chipotle ‘Sauce’
I had a ton of the ingredients left (quinoa, corn, black beans), which meant I needed to come up with something else to use it for. I’m a big fan of mexican food, so I just stuck with the same theme and made Quinoa Nachos! Sound weird? My sister thought so, too.
Surprisingly, they were fab!
-Multigrain Tostito Scoops
-Black beans and corn leftovers
-Light sprinkle of cheese
-Avocado and salsa to garnish
Cook in the oven at 350 degrees until cheese is melted. Top with avocado, salsa and leftover ‘Chipotle Sauce’