1 single serving pouch of Good To-Go’s Mexican Quinoa Bowl
1 green bell pepper, sliced
1 onion, sliced
4-5 corn tortillas
Shredded cheese (Monterey jack, Colby, cheddar, etc)
Prepare the Good To-Go Mexican Quinoa Bowl. While waiting for rehydration, dice the bell pepper and onion and sauté in cast iron pan with your choice of butter or olive oil.
Fill and roll tortillas with onions, peppers and shredded cheese then place side by side in cast iron.
Pour Good To-Go Mexican Bowl over the tortillas and top first with desired amount of salsa, then a liberal amount of shredded cheese. Simmer over low heat for 15-20 minutes with lid and serve with sour cream.
Thanks to our friends at Good To-Go for the inspiration