Quinoa Black Bean Burritos

SonjaMain Courses12 Comments

Black Bean Quinoa Burritos

We’ve had an intense couple of weeks!  We recently took a road trip home to visit my family in Minnesota, and while it’s technically “vacation”, it’s always hard to get everything in order and ready for a roadtrip (especially bringing the dog)!

We developed this recipe to bring on the go, and it was a great alternative to the traditional car food!  We ate the filling plain as a salad, but Alex had the great idea to add tortillas to make a burrito for a bit more filling meal.  (Though we can’t vouch for the cleanliness either way – it’s probably best to eat this one at the table!)

When we attempted it again after our trip, we added these beautiful peppers we came across at the Broad Ripple Farmer’s Market — which added a nice bit of color to the salad.

These burritos are a great quick meatless meal for a weeknight, since quinoa doesn’t take too long to make (about 20 minutes total). And, they would be especially delicious grilled in a panini press!

Quinoa Black Bean Burritos
Serves: 8 to 12 burritos
What You Need
  • What You Need
  • 2 cups quinoa, uncooked
  • 15-ounce can black beans
  • 2 small bell peppers (1½ cups diced)
  • 1 tablespoon chili powder
  • 1 tablespoon oregano
  • 1 teaspoon garlic powder
  • 1 teaspoon cumin
  • 1 teaspoon kosher salt
  • Several dashes hot sauce
  • Fresh ground pepper
  • 8 whole wheat tortillas
  • Shredded cheese, to serve
  • Sour cream, to serve
What To Do
  1. Make the quinoa, according to the instructions in Master Recipe: Perfect Quinoa.
  2. While the quinoa cooks, prepare the vegetables: Dice the peppers, enough for about 1½ cups. Drain and rinse 1 can black beans.
  3. When the quinoa is done, transfer it to a large bowl. Allow to cool a bit (if it is very hot, you can spread it onto a large baking sheet to let it cool quickly). Mix in the peppers, black beans, 1 tablespoon chili powder, 1 tablespoon oregano, 1 teaspoon garlic powder, 1 teaspoon cumin, 1 teaspoon kosher salt, several dashes hot sauce, and fresh ground pepper (to taste).
  4. Place a bit of the filling inside a tortilla, add some cheese (and sour cream, if desired), and roll. These would be especially delicious toasted on a panini press.

12 Comments on “Quinoa Black Bean Burritos”

  1. Laura F

    I made this for dinner last night. It will now replace my old recipe for quinoa/black bean burritos! I think it’s a great mix of seasoning. I took your suggestion and used a Panini press (although my “panini press” is actually a George Foreman Grill) and I think I will be doing this with all burrito recipes in the future! Next time, I may add another can of black beans just because I love them. Thanks for sharing!

  2. Rach

    Wow! Yum!!
    I had quinoa and black beans on hand, but wasn’t sure what to season them with for a quick, healthy lunch. I used your spice blend and wow! It’s fantastic! I’ll be saving this recipe and preparing it completely soon! (this time I left out the peppers, and topped my burrito with cheese and fresh avocado…still yummy!)
    Thanks for the awesome recipe :)

    1. Alex

      Glad you liked it! The great thing about recipes like this is that you can mix it up in many different ways :)

    2. Sonja

      I love the idea of avocado and cheese — and I honestly think I’d leave out the peppers next time I made it too :) Glad you enjoyed it!

  3. kelly

    I’ve been meaning to comment on this post for a long time! This recipe is awesome. My husband and I make it A LOT. We take these burritos for lunch on a regular basis. It has become a staple meal in our house. We add corn into the mix sometimes, which is really tasty. Thank you so, so much!

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