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black bean quinoa burrito

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.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
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.