These vegan quinoa and black bean burritos are the perfect easy meal for any night of the week! They’re packed with protein and fiber, and can be easily customized to your liking. Plus, they’re freezer-friendly, so you can always have a quick and healthy meal on hand.
Ingredients
- 1 cup cooked and cooled quinoa
- 1 (15-ounce) can black beans, drained and rinsed
- 1/2 cup salsa
- 1/4 cup finely chopped red onion
- 1/4 cup finely chopped cilantro
- 1 teaspoon chili powder
- 1 teaspoon ground cumin
- 1/4 teaspoon sea salt
- Fresh lime juice, to taste
- 4-6 large whole wheat tortillas
- Optional toppings: avocado, vegan sour cream, hot sauce
Method
1. In a large bowl, combine cooked quinoa, black beans, salsa, red onion, cilantro, chili powder, cumin, and salt. Mix well, then taste and adjust seasonings as needed. Add a squeeze of fresh lime juice, if desired.
2. To assemble burritos, place 1/2-3/4 cup of the quinoa mixture in the center of each tortilla. Top with avocado and/or vegan sour cream, if using. Fold up the sides of the tortilla, then roll it up tightly. Serve immediately, or wrap burritos in foil or wax paper and store in the fridge for up to 3 days, or in the freezer for up to 2 months.
Potential changes & improvements
-Try adding other vegetables to the burrito filling, such as sautéed mushrooms, bell peppers, or zucchini.
-For a spicier burrito, add more chili powder, cumin, and/or hot sauce to the filling.
-To make these burritos gluten-free, be sure to use gluten-free tortillas.
What other food it works well with
These burritos are great on their own, but can also be served with a side of rice, beans, or salad.
Common Mistakes
-Be sure to cool the quinoa before adding it to the burrito filling, or the tortillas will become soggy.
-Don’t overstuff the burritos, or they will be difficult to roll up.
Nutritional Information
Serving size: 1 burrito
Calories: 290
Fat: 5 g
Saturated fat: 1 g
Unsaturated fat: 3 g
Carbohydrates: 52 g
Fiber: 10 g
Protein: 12 g
Allergens: wheat, soy