I’ve been on a roll with this clean eating stuff. It’s kind of fun finding stuff I would normally make and then swapping out ingredients to clean it up!
So remember how I told you that KB loves Mexican food? So much so that I’m not convinced he’s not part-Mexican. Anyways, while eating clean, he wasn’t convinced that I couldn’t make him some Mexican food that tasted good AND was good for him. Challenge accepted!
The other day I threw together these turkey-quinoa burritos in the crockpot that were to-die for. Oh and did I mention they were in the crockpot? And I used a cheese substitute that made them creamy and cheesy.
Start by browning ground turkey in a frying pan. This is literally all the work you’ll have to do.
Dump in the rest of your ingredients.
Stir to combine.
Cook on low for 5-6 hours – until quinoa is cooked and fluffy.
Add daiya cheese substitute (you can omit if you don’t like it).
Serve in brown-rice tortillas (or other low-carb wrap). Garnish with diced jalepenos and cilantro.
1 lb ground turkey meat
1 onion, diced
1 red bell pepper, diced
1 – 10 oz can of rotel (tomatoes and green chiles) – with liquid
1 – 14 oz can of diced tomatoes – with liquid
1 – 15 oz can of black beans – with liquid
1 – 10 oz package of frozen corn
3 cloves garlic, minced
1 1/2 cups uncooked quinoa
1 teaspoon chili powder
1 teaspoon cumin
2 cups daiya cheese (dairy free cheese)
cilantro and jalepenos for serving
brown rice or low-carb tortillas for serving
Brown turkey meat in a frying pan and place in the bottom of the slow cooker. Add rest of ingredients (minus the cheese substitute). Stir to combine. Cook on low for 5-6 hours (or until quinoa is cooked through. Add cheese and stir. Serve in brown-rice tortillas and garnish with jalepenos and cilantro.