These spicy burritos are relatively low in fats and carbs but packed with healthy protein and dietary fibre. Even if you’re not a vegetarian, you’ll enjoy this delicious supper and want to eat more meatless meals.
- Heat the stock and when it starts to boil, add the quinoa. Reduce the heat, cover the pan and simmer gently for 15 minutes or until tender and most of the broth has been absorbed. Turn off the heat and leave to steam in the pan for 5–8 minutes. Drain off the excess liquid and fluff up the quinoa with a fork.
- Meanwhile, make the filling: lightly spray a frying pan with oil and set over a medium heat. Cook the onion, garlic, red pepper and chilli for 5 minutes. Stir in the cumin and cook for 5 minutes, stirring occasionally, until the vegetables are tender. Add the beans and sweetcorn and heat through gently. Stir in the lime juice and most of the coriander. Add the cooked quinoa and season to taste.
- Preheat the grill to hot. Divide the filling between the tortillas and roll them up. Place them, seam-side down, in a foil-lined grill pan and sprinkle with the grated cheese.
- Cook under the grill for 5 minutes or until the cheese melts and the tortillas are golden brown and crispy. Serve immediately, topped with the yoghurt, with a crisp green salad.
Step it up…
To enjoy this on Step 5, use 150g canned black beans and serve the burritos with 100g fresh guacamole. This will add 6g fat and 5g carbs per serving.
Visit the Steps page to find out more about the Plan or contact a Consultant to start your weight loss journey today.