Crispy Southwestern Quinoa and Chicken Burritos

Contributed by Beth Nielson

1 c cooked chicken
1 c cooked quinoa
1 c cooked/canned black beans
1 c corn (frozen, thawed)
1 c shredded pepper jack or cheddar cheese
1/2 c chopped red or green bell pepper
4 green onions, chopped
1/4 c chopped fresh cilantro

1/2 Tbsp chili powder
1 tsp cumin
1 tsp smoked paprika (i used regular)
1 tsp garlic powder
1 tsp onion powder
1/4 tsp chipotle chili powder (i used Cayenne)
1/2 tsp sea salt
2 Tbsp lime juice

6 Tbsp non-dairy sour cream (optional)
6 tortillas - wheat or brown rice

In large bowl mix chicken, quinoa, corn, black beans, cheese, pepper, onion, and cilantro.
In small bowl combine dry spices. Toss with quinoa mixture. Add lime juice and toss well.

Put 1 tbsp of sour cream on tortilla with 1/6 of the mixture. fold opposing ends and roll. Secure with toothpick

To cook you can use a non stick griddle and cook over med heat until golden brown.