Fiesta Quinoa

Cilantro, cumin, and lime. I'm addicted to these flavors. I always think it's crazy when I hear people say that they don't like cilantro or cumin. I mean, to each their own, but really? Crazy. We pretty much have all three on hand at all times. That's probably because we eat Mexican food, or Mexican inspired food, a lot. Like 3 times a week a lot. Tacos, quesadillas, burritos... they're all pretty quick to make. And tasty. That's always nice too. These days, I really like quick and tasty.

This dish? It's quick and tasty. Plus, it's healthy and full of flavor. This quinoa recipe is a great side dish alternative for a Mexican meal. But it can also be a meal all on it's own. As much as I love rice, I've really come to appreciate quinoa. Not only is it super healthy, but it takes no time to cook. Okay so it takes some time to cook, just not as much as rice or pasta.

Chicken and Bean Baked Flautas

Taco Tuesday. It's becoming a tradition in our household. Over the past few years, it's pretty much become routine for us to have a Mexican inspired dish on Tuesday nights. I love Mexican food. At the beginning of each month I make a big batch of refried beans and black beans. I separate them into freezer bags and store them in the freezer until I need them on Taco Tuesday! [Recipe to come] Most of the time, I'll just make chicken or ground turkey tacos with a side of rice and beans. Not only are they so quick and easy, I never get sick of tacos. Sometimes I like to switch it up, though - enchiladas, taquitos, quesadillas, burrito bowls, taco salad, flautas... This week's recipe is Chicken and Bean Baked Flautas. These crispy baked tortillas are stuffed with a mix of chicken, cheese, and beans. They're great served with guacamole, sour cream, salsa, margaritas, or wine :)

Chicken and Bean Baked Flautas

Ingredients

1 tbsp extra virgin olive oil
1/2 small onion, chopped
1 clove garlic, minced
1 jalapeno, seeds removed, chopped
4 cups cooked, shredded chicken breast
2 cups refried beans or 1 can refried beans
1 tsp ground cumin
1 tsp chili powder
1/2 tsp salt
1/4 tsp ground pepper
1 cup fresh grated cheese
1/4 tbsp cilantro, chopped
12 flour tortillas
Olive oil for brushing

Directions

Preheat oven to 425 degrees.

Heat 1 tablespoon olive oil in skillet over medium heat. Add onion, garlic, and jalapeno, saute for about 2 minutes. Add chicken and beans to the pan. Sprinkle in cumin, chili powder, salt and pepper. Mix in cheese and cilantro and heat until cheese is melted.

Spoon in about 1/4 cup of the chicken mixture in the center of a tortilla. Roll up tortilla and place in a lightly greased baking sheet. Repeat with the rest of the tortillas. Lightly brush olive oil on the top of the tortillas.

Bake in a preheated oven. After 15 minutes, turn the tortillas. Let them bake for another 10 minutes and turn to another side. Bake the remaining two sides for 5 minutes each. Remove when the tortillas are golden brown and crispy.

Serve with guacamole, sour cream, or salsa (or all 3!).