These vibrant Quinoa Black Bean Burritos are a quick, wholesome, and satisfying meal perfect for busy weekdays.
Packed with plant-based protein, fiber, and healthy fats, they keep you full and energized.
Soft whole wheat tortillas hold a hearty filling of quinoa, black beans, fresh veggies, and creamy sauce, making this an easy, nutritious, and flavorful vegan option for any mealtime.
Quinoa Black Bean Burritos
Equipment
- 1 knife
- 1 cutting board
- Measuring cups
- Measuring Spoons
- 1 Saucepan
- 1 Strainer Spoon
Ingredients
- 1 cup uncooked quinoa
- 2 cups water
- 1 teaspoon cumin or taco seasoning or to taste
- 2 15-ounce cans black beans
- 8 whole wheat tortillas
- 1 large yellow onion sliced
- 1 large tomato sliced
- 1 avocado sliced
- ¼ cup creamy vegan salad dressing or your favorite sauce/salsa
Instructions
- Rinse and Prepare Quinoa: Start by placing 1 cup of uncooked quinoa into a fine-mesh strainer. Rinse thoroughly under cold running water for about 30 seconds, gently swishing the grains with your fingers. This helps remove any bitterness and ensures a clean, fluffy texture. Drain well before cooking.
- Cook Quinoa Perfectly: In a medium saucepan, combine the rinsed quinoa with 2 cups of water. Place the pan over medium-high heat and bring to a gentle boil. Once boiling, reduce the heat to low and cover the pan with a tight-fitting lid. Allow the quinoa to simmer for 10–15 minutes, or until all the water is absorbed and the grains are tender. Remove from heat and let it rest, covered, for 5 minutes to steam.
- Season the Quinoa: After the quinoa has rested, uncover the pan and fluff the grains with a fork to separate them. Sprinkle 1 teaspoon of cumin or taco seasoning over the quinoa, stirring gently to combine. Taste and adjust seasoning as needed—this is your chance to make the filling flavorful and aromatic.
- Heat the Black Beans: While the quinoa cooks, open 2 cans of black beans and pour them into a separate saucepan. Heat over medium heat, stirring occasionally, until warmed through. For a smoother texture, gently mash some of the beans with a spoon or potato masher, leaving a mix of whole and mashed beans for a hearty filling.
- Prepare the Fresh Vegetables: Slice 1 large yellow onion and 1 large tomato into thin, even slices. Cut 1 ripe avocado in half, remove the pit, and slice the flesh into thin strips. These fresh ingredients add crunch, creaminess, and vibrant flavor to your burritos.
- Warm the Tortillas: Place 8 whole wheat tortillas on a dry skillet over medium heat for 20–30 seconds per side, just until they are soft and pliable. Warming the tortillas prevents them from tearing when rolling and enhances their flavor. You can also wrap them in a clean kitchen towel and microwave for 20–30 seconds.
- Assemble the Burritos: Lay a warmed tortilla flat on your work surface. Start layering the filling in the center spoon a generous portion of the cooked quinoa first, followed by black beans, then top with sliced onions, tomatoes, and avocado. Drizzle 1–2 teaspoons of creamy vegan salad dressing or your favorite sauce over the top. Be careful not to overfill—the key is to create a manageable, easy-to-roll burrito.
- Roll the Burrito Properly: Fold the sides of the tortilla inward over the filling. Then, starting from one edge, roll the tortilla tightly but gently to enclose all the ingredients. Make sure the seam is on the bottom to keep it closed. Repeat this process with the remaining tortillas and filling.
- Optional Crispy Finish: For a lightly crispy exterior, heat a dry skillet over medium heat. Place each rolled burrito seam-side down and cook for 1–2 minutes per side until golden brown. Alternatively, press the burritos in a panini press or bake them at 350°F (180°C) for 10–12 minutes for a warm, slightly crunchy finish.
- Serve and Enjoy: Cut the burritos in half if desired, plate them, and serve immediately. These burritos pair wonderfully with extra salsa, a squeeze of lime, or a side salad. Enjoy a wholesome, filling, and flavorful plant-based meal that’s perfect for lunch, dinner, or meal prep.
Notes
- Adjust seasonings to your taste: Quinoa has a mild flavor, so don’t hesitate to add extra cumin, taco seasoning, smoked paprika, or chili powder to suit your preference.
- Warm tortillas for easier rolling: Heating tortillas makes them soft and pliable, reducing the chance of tearing when wrapping the burritos.
- Avoid overfilling: Overstuffing makes rolling difficult and can lead to splitting. Start with moderate amounts of quinoa and beans and adjust based on tortilla size.
- Optional crispy finish: For added texture, lightly toast burritos in a dry skillet, bake at 350°F (180°C) for 10–12 minutes, or use a panini press for a warm, crunchy exterior.
- Use ripe vegetables: Fresh onions, tomatoes, and avocados elevate flavor and provide creamy, crunchy, and vibrant contrasts to the filling.
Chef’s Secrets for Flavorful Burritos
The key to a delicious burrito lies in balancing textures and flavors.
Fluffing the quinoa after cooking ensures it doesn’t become dense or mushy, while heating the beans gently preserves their natural creaminess.
Using fresh, ripe vegetables adds brightness and prevents the burrito from feeling heavy.
For a deeper flavor, toast the spices briefly in the pan with the quinoa before adding the beans.
A light drizzle of creamy dressing or your favorite salsa adds moisture and a touch of tang, rounding out the flavors beautifully.
Serving Suggestions for Every Meal
These burritos are versatile and can be served in many ways.
For a quick lunch or dinner, enjoy them warm with extra salsa or guacamole on the side.
Pair with a crisp side salad or roasted vegetables for a balanced meal.
They’re also perfect for meal prep—wrap individually in foil and pack for school, work, or picnics.
For a fun twist, slice into smaller bite-sized pieces and serve as party appetizers with dipping sauces.
Storage Tips for Freshness
Quinoa black bean burritos store well for meal prep and leftovers.
Allow burritos to cool completely before wrapping tightly in foil or airtight containers.
Refrigerated burritos stay fresh for 3–4 days, while freezing them extends shelf life up to 2 months.
To reheat, unwrap and heat in a skillet over medium heat for a few minutes per side, or bake at 350°F (180°C) until warmed through.
Avoid microwaving without moisture—it can dry out the filling.
Frequently Asked Questions
1. Can I use other grains instead of quinoa?
Absolutely! Brown rice, farro, or bulgur work well as substitutes. Each will slightly alter texture and flavor, but the burrito remains hearty and satisfying.
2. Are these burritos gluten-free?
They are naturally gluten-free if you use corn tortillas. Whole wheat tortillas, as written in the recipe, contain gluten, so swap accordingly if needed.
3. Can I make these ahead of time?
Yes! Prepare the quinoa and beans in advance, assemble the burritos, and either refrigerate for 3–4 days or freeze for up to 2 months. They reheat beautifully.
4. How can I make the burritos spicier?
Add diced jalapeños, a pinch of cayenne, or extra chili powder to the quinoa or beans. A hot sauce drizzle at serving time works well too.
5. Can I add other vegetables or toppings?
Definitely! Bell peppers, corn, spinach, or roasted zucchini complement the filling. You can also add shredded vegan cheese or pickled onions for extra flavor and texture.
