Burritos
These burritos are my go-to when I want something hearty that doesn't weigh me down. There's something magical about the mix of quinoa, black beans, and vibrant veggies that always hits the spot.
I first made these burritos during a weekend camping trip, and they quickly became a campfire favorite.
I love how adaptable they are—I can tweak them based on whatever's in my fridge.
One time, I had some leftover roasted sweet potatoes, and they added such a lovely sweetness.
I really appreciate how these burritos bring everyone together, whether we're gathered around a campfire or my kitchen table.
What Makes This Recipe Special
- ✓Made with simple, plant-based ingredients that are easy to find
- ✓No animal products - completely vegan and cruelty-free
- ✓Perfect for beginners and experienced cooks alike
- ✓Delicious results that everyone will love, vegan or not
Ingredients & Substitutions
If you're out of quinoa, brown rice or farro works just as well and brings its own unique texture. Feel free to toss in extra veggies like zucchini or spinach if you have them on hand—they're not just for extra nutrition, but they also add a nice pop of color!
Tips & Notes
- •I like to make a big batch of the filling on Sunday and keep it in the fridge, so I can whip up a burrito anytime during the week.
- •Wrap your burritos in parchment paper before popping them in the freezer for a quick meal when you're in a pinch.
- •I warm my tortillas in a dry skillet for a few seconds on each side—it makes them soft and pliable, perfect for wrapping.
Recipe Variations
- •When I’m feeling indulgent, I’ll add a handful of crushed tortilla chips for some crunch.
- •My friend Maria swears by adding a dash of smoked paprika for an extra depth of flavor.
Storage & Freezing
Store leftover burritos in an airtight container in the refrigerator for up to 3 days. To reheat, wrap in a damp paper towel and microwave for 1-2 minutes, or heat in an oven at 350°F (175°C) for 10-15 minutes.
Frequently Asked Questions
Can I make these burritos gluten-free?
Yes, simply use gluten-free tortillas instead of whole wheat tortillas.
How can I make these burritos spicier?
Add chopped jalapeños or a dash of hot sauce to the filling for an extra kick.
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These burritos are my go-to when I want something hearty that doesn't weigh me down. There's something magical about the mix of quinoa, black beans, and vibrant veggies that always hits the spot.
Ingredients
Instructions
- 1
In a medium saucepan, bring vegetable broth to a boil. Add rinsed quinoa, reduce heat to low, cover, and simmer for about 15 minutes or until all the liquid is absorbed. Remove from heat and let it sit covered for 5 minutes.
- 2
In a large skillet, heat a splash of water or vegetable broth over medium heat. Add diced red onion and garlic, and sauté for about 3-4 minutes until softened.
- 3
Add the diced bell pepper and corn to the skillet, cooking for another 3-4 minutes until the vegetables are tender.
- 4
Stir in the drained black beans, cooked quinoa, cumin, chili powder, salt, and black pepper. Mix well and cook for an additional 5 minutes until everything is heated through.
- 5
Warm the tortillas in a dry skillet or microwave until pliable.
- 6
To assemble the burritos, place a generous amount of the quinoa and bean mixture in the center of each tortilla, fold in the sides, and roll them up tightly.
- 7
Serve the burritos warm, garnished with chopped cilantro and lime wedges on the side.
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