Well clearly, I didn’t take this picture.

I made these for dinner last night, and though they were yummy, they weren’t very pretty (plus, I used regular taco-sized tortillas because I couldn’t find big ones). So, I borrowed this pic from Real Simple. They will likely not appreciate it, but it’s also likely they’ll never know. I’ll cross that bridge when I come to it.

Anyway, these were ready in a jif and there is enough protein in one serving to last you a good two days. Great after a tough workout on a weeknight.

Vegan Chicken & Quinoa Burritos
Recipe inspired by Real Simple

Ingredients

4 burrito-size whole-wheat tortillas, warmed
1 lb Match® vegan chicken
2 tbs olive oil
1 cup black beans, warmed
1 cup cooked quinoa
1 cup shredded Follow Your Heart Monterey Jack
1 cup fresh cilantro sprigs
1 avocado, sliced
1 cup pico de gallo/salsa

Directions

• In a large non-stick skillet, heat olive oil over medium heat
• Add block of Match chicken; cook until well browned, about 4 min. per side
• Transfer to a cutting board and cut into quarters, then slice each fourth into strips
• Dividing equally, top the warmed tortillas with the chicken, beans, quinoa, cheese, cilantro and avocado and salsa, roll into burritos and serve

Yield: Serves 4