With Sour Cream and Quinoa!
1/3 C Sour Cream or Greek Yogurt
1/4 tsp Chili Powder
2/3 to 1 cup Water for cooking
1 Jalapeno, diced (or canned chopped green chiles)
2/3 to 1 cup of Cherry tomatoes, sliced in half
1/2 Green Bell Pepper largely diced
1/2 a small zucchini, chopped
2/3 C Corn kernels
3-4 tsp Chili Powder
4 Flour Tortillas sprinkled with Taco Seasoning (see recipe here)
4 small handfuls of fresh spinach leaves
Salsa for garnish
Preheat the oven to 425.
Add water and quinoa to a small saucepan, bring to a boil and reduce to a low simmer for 15-20 minutes.
On non-stick foil place chopped bell peppers, zucchini, corn and halved tomatoes. Sprinkle with chili powder, as hot as you like it. Roast for about 10 minutes and stir then continue roasting for another 10 minutes.
In a small container mix chili powder and sour cream. Set aside in fridge until ready to serve.
Place tortillas on a cookie sheet and sprinkle with taco seasoning or chili powder and bake for 3-5 minutes until crispy.
In a medium frying pan, saute the cooked quinoa and jalapenos for 2-3 minutes.
To assemble, place tortillas on a plate and top with a handful of spinach leaves then quinoa with jalapenos. Place two generous scoops of roasted veggies, top with chili sour cream and salsa as desired. Wrap them up and enjoy.