Quinoa Black Bean Burritos
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!
Servings: 4 servings
Calories: 859kcal
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.
Nutrition
Calories: 859kcal | Carbohydrates: 134g | Protein: 35g | Fat: 22g | Saturated Fat: 4g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 6g | Cholesterol: 5mg | Sodium: 685mg | Potassium: 1417mg | Fiber: 32g | Sugar: 8g | Vitamin A: 506IU | Vitamin C: 14mg | Calcium: 269mg | Iron: 9mg
