Black Bean Quinoa Burrito Recipe: A Flavor-Packed Vegan Favorite

When I first tried a black bean quinoa burrito, I wasn’t sure what to expect. I grew up loving hearty bean burritos, but adding quinoa felt like an unusual twist. Then I took my first bite—warm, nutty quinoa mingling with savory black beans, roasted vegetables, and creamy avocado guacamole—and I was hooked. Since then, this recipe has become one of my go-to weeknight dinners. It’s filling, nutrient-rich, and surprisingly quick to whip up.

Today, I’ll walk you through my favorite version of this burrito. It’s simple enough for a busy weeknight but still impressive enough to serve guests. Think of it as a cross between a comfort food staple and a healthy kitchen hack.

Why You’ll Love This Black Bean Quinoa Burrito

There are countless burrito variations, but this one checks all the boxes:

• Protein-packed: Black beans and quinoa create a hearty base that keeps you full.
• Versatile: Make it as a burrito, burrito bowl, or even repurpose leftovers into quesadillas.
• Vegan-friendly: No cheese required (unless you want to add some).
• Meal-prep friendly: Cook once, eat all week.

If you’ve ever tried the Amy’s Vegan Quinoa Black Bean Burritos from the freezer aisle, this recipe feels like a homemade copycat—only fresher and way more customizable.

Ingredients You’ll Need

Here’s the lineup for making four generous burritos:

• 1 cup dry quinoa (any variety, though I like white quinoa for fluffiness)
• 2 cups water or vegetable broth
• 1 tablespoon olive oil
• 1 medium onion, diced
• 2 garlic cloves, minced
• 1 red bell pepper, diced
• 1 cup corn kernels (fresh, frozen, or canned)
• 1 ½ cups cooked black beans (or 1 can, rinsed and drained)
• 1 teaspoon cumin
• 1 teaspoon chili powder
• ½ teaspoon smoked paprika
• Salt and pepper, to taste
• 4 large whole wheat tortillas (or gluten-free if needed)
• 1 avocado (for guacamole or slices)
• 1 cup shredded lettuce or vegan coleslaw
• Optional toppings: salsa, vegan salad dressing, quinoa salad dressing, or hot sauce

Step 1: Making Quinoa That Actually Tastes Good

Quinoa can be a bit bland if you cook it plain, so here’s my trick: simmer it in vegetable broth instead of water. This tiny swap transforms quinoa from boring filler to a flavorful base.

1. Rinse quinoa under cold water to remove bitterness.
2. Combine quinoa and broth in a pot. Bring to a boil.
3. Reduce heat, cover, and simmer for about 15 minutes.
4. Fluff with a fork.

Now you’ve got easy quinoa that’s light, fluffy, and ready to soak up spices.

Step 2: Building the Black Bean Filling

While the quinoa cooks, make the filling:

1. Heat olive oil in a skillet over medium heat.
2. Add onion and sauté until translucent.
3. Stir in garlic, bell pepper, and corn. Cook until softened.
4. Toss in black beans, cumin, chili powder, and smoked paprika. Stir well.
5. Taste and adjust seasoning with salt and pepper.

The mixture should smell smoky and earthy—like the inside of your favorite burrito shop.

Step 3: Assembling the Burrito

Here’s where the magic happens. Grab your tortillas and let’s wrap things up:

1. Warm the tortillas so they’re soft and pliable.
2. Spread a scoop of quinoa down the center.
3. Add the black bean mixture.
4. Layer on lettuce or vegan coleslaw for crunch.
5. Top with avocado guacamole or slices of fresh avocado.
6. Fold the sides in, roll tightly, and serve.

If rolling burritos makes you nervous, think of it like tucking in a blanket. Fold the edges, roll snugly, and you’re good to go.

Variations and Serving Ideas

This recipe is versatile, so feel free to play around:

• Burrito Bowl: Skip the tortilla and serve the filling over lettuce or rice. Drizzle with vegan salad dressing for extra flavor.
• Quesadillas: Use the filling as a stuffing for quesadillas with whole wheat tortillas. Serve with salsa and avocado guacamole.
• Rice Burrito: Swap quinoa for rice if that’s what you have on hand.
• Black Bean Burritos Vegetarian Style: Add cheese or sour cream if you’re not vegan.
• Burrito with Vegetables and Beans: Roast zucchini, mushrooms, or sweet potatoes to mix in.

Sometimes I even use leftovers to top salads. Toss the quinoa and beans with a quick quinoa salad dressing, and suddenly yesterday’s burrito becomes today’s lunch.

Tips for Success

• Batch cook: Make extra quinoa and beans. They freeze well and save you time later.
• Whole wheat tortillas: They’re sturdy and give a nice nutty flavor.
• Don’t overstuff: If you try to pack too much, your burrito will burst mid-bite (and nobody wants that).
• Add crunch: A handful of shredded cabbage or vegan coleslaw makes every bite exciting.

Why This Burrito Works

This black bean quinoa burrito brings together the best of both worlds: comfort food and mindful eating. The beans add creaminess, the quinoa adds bite, and the vegetables bring freshness. It’s a burrito that doesn’t feel heavy, yet it satisfies like a classic bean burrito.

Every time I make it, I’m reminded that good food doesn’t need to be complicated. With a few simple ingredients and a bit of creativity, you can whip up something that feels special but doesn’t keep you chained to the stove.

Final Bite

The black bean quinoa burrito is a recipe I keep coming back to. It’s hearty without being heavy, customizable without being complicated, and—most importantly—it’s delicious. Whether you eat it straight out of the skillet or wrapped in a warm tortilla, it’s a recipe worth adding to your weekly rotation.

So next time you’re hungry and thinking of burritos, skip the takeout line. Head to your kitchen, grab some black beans, quinoa, and tortillas, and make something sweet (and savory!) together with me.

Black Bean Quinoa Burrito

This black bean quinoa burrito is hearty, healthy, and full of flavor. Packed with protein-rich quinoa, black beans, roasted veggies, and creamy avocado, it’s a simple plant-based meal that works for lunch, dinner, or meal prep.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 25 minutes mins

Total Time 35 minutes mins

Servings: 8 burritos

Course: Main dish

Cuisine: Mexican-Inspired, vegan

Calories: 420

Ingredients Method Notes

Ingredients

  

• 1 cup dry quinoa
• 2 cups vegetable broth or water
• 1 tablespoon olive oil
• 1 medium onion diced
• 2 garlic cloves minced
• 1 red bell pepper diced
• 1 cup corn kernels fresh, frozen, or canned
• 1 ½ cups cooked black beans or 1 can, rinsed and drained
• 1 teaspoon cumin
• 1 teaspoon chili powder
• ½ teaspoon smoked paprika
• Salt and pepper to taste
• 4 large whole wheat tortillas
• 1 avocado for guacamole or slices
• 1 cup shredded lettuce or vegan coleslaw

Optional toppings: salsa, hot sauce, vegan salad dressing, quinoa salad dressing

Method

 

Step 1 – Cook the quinoa:

1. Rinse the quinoa under cold water.
2. Add it to a pot with 2 cups of vegetable broth (or water).
3. Bring to a boil, cover, and reduce heat.
4. Simmer for 15 minutes, then fluff with a fork.

Step 2 – Make the filling:

1. Heat olive oil in a skillet over medium heat.
2. Add diced onion and sauté until soft.
3. Stir in garlic, red bell pepper, and corn. Cook until tender.
4. Add the black beans, cumin, chili powder, smoked paprika, salt, and pepper. Mix well and let flavors blend for 5 minutes.

Step 3 – Assemble the burrito:

1. Warm tortillas to make them flexible.
2. Add a layer of quinoa in the center.
3. Spoon the black bean mixture on top.
4. Add lettuce or coleslaw, then avocado or guacamole.
5. Fold the sides in and roll tightly.

Step 4 – Serve:

1. Cut in half and enjoy with salsa, hot sauce, or salad on the side.

Notes

• Don’t overfill your tortilla or it may rip while rolling.
• For extra flavor, roast your veggies before adding them to the filling.
• Leftover filling works great as a burrito bowl or quesadilla stuffing the next day.

FAQ About Black Bean Quinoa Burritos

1. Can I freeze these burritos?
Yes! Wrap each burrito tightly in foil, place them in a freezer bag, and freeze for up to 2 months. Reheat in the oven or microwave.

2. Are they gluten-free?
Use gluten-free tortillas or turn the filling into a burrito bowl.

3. Can I swap quinoa for rice?
Absolutely. A rice burrito works the same way—just use cooked brown rice or white rice instead.

4. How can I make it spicier?
Add jalapeños, chipotle peppers, or hot sauce to the filling.

5. What goes well with this burrito?
Try vegan coleslaw, quinoa salad dressing, or avocado guacamole as sides. A simple vegan salad dressing drizzled over a salad makes a great pairing, too.