Quinoa Black Bean Burritos
A quick, wholesome, and vegan-friendly meal, these Quinoa Black Bean Burritos are filled with protein, fiber, and healthy fats. Perfect for lunch, dinner, or meal prep, they’re easy to assemble, full of flavor, and completely satisfying.
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.
