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These easy quinoa black bean burritos are loaded with flavor, fiber, and plant-based protein for a truly satisfying, meat-free meal in under 30 minutes!
Simple and Hearty Quinoa Black Bean Burritos
From one Mexican/Tex-Mex cuisine lover to another… have you ever tried swapping the rice in your favorite dishes with fluffy quinoa? That’s what I’ve done in this recipe for black bean burritos, and the results are incredible.
They’re affordable, filling, and so easy to make (and customize!). Plus, the combination of fluffy quinoa and hearty black beans makes a meal absolutely packed with plant-based protein while the remaining ingredients provide heart-healthy fats, carbs, and several vitamins, minerals, and antioxidants.
Best of all, black bean and quinoa burritos are meal-prep and freezer-friendly and the perfect weeknight meal for the whole family. You might enjoy it in a rotation of sweet potato burritos and easy scrambled tofu breakfast burritos.
Looking for even more vegan Mexican-inspired dishes? You’ll love these bean and rice burritos, lentil tacos, tofu tacos, vegan bean quesadillas, sweet potato enchiladas, tofu fajitas, and vegan pupusas.
The Ingredients and Substitutes
Tortillas: Use large flour tortillas (gluten-free if needed) – I prefer whole wheat or tortillas de Harina.
Recipe Add-Ins
- Sweet potato: For subtle sweetness and heartiness. Alternatively, use butternut squash or pumpkin.
- Other vegetables: Bulk up this vegan burrito recipe with extra color and texture with:
- Fajita vegetablesCorn (grilled, canned, or frozen)Bell pepper (sauteed or roasted)ZucchiniMushrooms
- Shredded lettuce (or massaged kale)
- Homemade salsa: We have tons of options on the blog. Try easy Pico de Gallo, 5 Minute Garden Fresh Salsa, Roasted Chili corn Salsa, 5 Minute Restaurant Style Blender Salsa, Tomatillo Green Chili Salsa, or Mango Cucumber Salsa.
- Jalapeño: Finely diced (or jarred green chili) will add heat.
- Vegan cheese: Use your favorite melty shredded vegan cheese, tofu feta cheese, or nacho cheese for a richer, ‘cheesy’ quinoa black bean burrito.
- Fresh herbs: Like cilantro, green onion, or flat-leaf parsley for a fresh element.
- Lime juice: A squeeze of lime juice adds brightness and depth.
How to Make Quinoa Black Bean Burritos
Step 1: First, rinse the quinoa thoroughly, then combine the water and quinoa in a saucepan over medium-high heat and bring it to a boil. Cover with a lid, reduce the heat to a simmer, and cook for 10-15 minutes until tender. Once ready, remove the pot from the heat and leave it to sit and ‘steam’ for 5 minutes before stirring in the seasonings to taste.
Step 2: Meanwhile, peel and dice the onion, dice the tomato and avocado, and heat the canned beans in a small saucepan over medium heat.
To add more flavor to the beans, optionally follow the method used to make vegan black bean lettuce wraps or vegan black bean taco filling.
Step 3: Gently heat the tortillas using your preferred method – such as in a microwave under a damp paper towel for 10-15 seconds. To assemble the vegan black bean burritos, add layers of quinoa, beans, onion, tomato, avocado, and a drizzle of sauce to the middle of the wrap.
Step 4: Then, wrap the burritos by first folding the top and bottom into the center over the filling. Then, fold one side into the middle and continue to roll it forward, tucking/squeezing gently as you go. Enjoy!
FAQs
You could make black bean and rice burritos instead, using cilantro lime rice or Spanish rice.
I prefer to use canned beans. If you want to cook the beans from dry, leave them to soak overnight first, then simmer in fresh water until tender (usually 1 ½-2 hours). For more flavor, try the Frijoles de la olla recipe or make them in an slow cooker like in this Instant Pot pinto beans recipe.
Microwave stacks of up to 5 tortillas in a microwave wrapped in damp paper towels for 30-40 seconds. If you’re heating a larger amount, stack them (in stacks of 6-8) in foil and bake for 10-15 minutes at 350F/175C.
Pro Recipe Notes
- Season to taste: Adjust any seasonings to fit your taste buds, as the quinoa can be fairly plain otherwise.
- Always warm the tortillas: It makes them much more pliable/easier to fold without ripping.
- Don’t overstuff the filling: Otherwise, you’ll struggle to roll the burritos properly. This can take a little practice to figure out, but you’ll get it.
- For a crispy burrito: Either pan-fry it in a dry pan for 1-2 minutes per side, use a panini press, or bake for about 10-12 minutes at 350F/180C.
- To make a quinoa burrito bowl: Assemble the fillings and serve them in a bowl with warm tortilla triangles/tortilla chips.
What To Serve With Quinoa Burritos?
- Vegan elote (Mexican street corn)
- Mixed bean salad or Texas caviar
- Oven-baked sesame fries/easy oven baked sweet potato fries
- Crispy garlic baked potato wedges
- Chips and dips (like 5 minute restaurant style salsa, easy guacamole, etc.)
- Vegan coleslaw
- Grilled or roasted vegetables (like bell peppers, zucchini, onion, etc.)
- Vegan caesar salad or other side salads
- Mexican fruit salad
Storage Instructions
Once assembled, it’s best to enjoy the vegan burrito within 24 hours to avoid it becoming soggy.
To meal prep them, cook/prepare then store the various fillings in separate containers in the refrigerator for 3-4 days, assembling the burritos as needed.
You can also freeze the quinoa burritos for up to 3 months, tightly wrapped in plastic wrap and then foil.
How to Reheat a Burrito?
Bake burritos in the oven at 350F/180C for about 10-15 minutes from thawed/chilled or 25-30 minutes from frozen, flipping halfway. Wrap in foil to keep soft.
Quinoa Black Bean Burritos
Ingredients
- 1 cup of uncooked quinoa
- 2 cups of water
- 1 teaspoon of cumin or taco seasoning, or more to taste
- 2 (15-ounce) cans of black beans
- 8 whole wheat tortillas
- 1 large yellow onion sliced
- 1 large tomato sliced
- 1 avocado sliced
- ¼ cup of creamy vegan salad dressing or your choice of sauce or salsa
Instructions
- Rinse quinoa well, then drain. Place both water and quinoa in a saucepan and bring to a boil over medium high heat. Cover, and simmer for 10-15 minutes until cooked. When finished, remove from heat and let sit for about 5 minutes. Add cumin or taco seasoning to taste and stir.
- Meanwhile, heat both cans of black beans in a saucepan over medium heat.
- Heat tortillas and layer with quinoa, beans (drain them with a strainer spoon before you place in burritos), onions, tomatoes, avocado, and a drizzle of sauce mixture. Wrap and enjoy.
Notes
- Season to taste: Adjust any seasonings to fit your taste buds, as the quinoa can be fairly plain otherwise.
- Always warm the tortillas: It makes them much more pliable/easier to fold without ripping.
- Don’t overstuff the filling: Otherwise, you’ll struggle to roll the burritos properly. This can take a little practice to figure out, but you’ll get it.
- For a crispy burrito: Either pan-fry it in a dry pan for 1-2 minutes per side, use a panini press, or bake for about 10-12 minutes at 350F/180C.
