Quinoa Burritos are a fun twist on a traditional favorite that will tantalize your taste buds while boosting your nutrition game. This family-friendly recipe is surprisingly simple, taking about 20 minutes from start to finish. Whether it's for a quick weeknight dinner or a nutritious meal prep option, these Quinoa Burritos are about to become a new staple in your home.
When you want a Mexican-inspired meal that is as delicious as it is nutritious, these quinoa burritos are a surefire hit.
They have all the textures and tastes we crave in traditional burritos paired with the wholesome nutritional powerhouse that is quinoa. With a mix of spicy black beans, sweet corn, zesty lime, and, of course, fluffy quinoa, these wraps are nothing short of a fiesta on your plate.
And the best part? They come together in less than 20 minutes, making them a perfect pick for busy weeknights or when you're looking to impress your family without breaking a sweat.
Ingredients
- Chicken: The star protein of our burritos. Opt for grilled chicken for a smoky flavor, or if you're leaning towards a plant-based option, a meatless vegan chicken substitute works wonders. It's all about that hearty texture and rich taste.
- Quinoa: Quinoa adds a lovely nutty flavor and a delightful bite that contrasts beautifully with the other fillings. Plus, it's a fantastic source of protein and fiber. You could use rice if you prefer.
- Black Beans: Feel free to use any other beans you have on hand, like pinto or kidney beans, for a twist.
- Corn: Fresh corn kernels cut straight from the cob during summer months can elevate this ingredient to new heights.
- Cheese: Oh, the gooey goodness that binds all the flavors together! Whether you're all about that spicy kick from Pepper Jack, the classic melt of Cheddar, or keeping it dairy-free and vegan with Daiya, cheese (or its alternatives) adds a creamy texture and rich taste.
- Bell Peppers: Crisp, colorful, and full of vitamins, bell peppers add a crunch and vibrancy to the burritos. Use red bell pepper, green, or a mixture.
- Green Onions: These bring a mild, yet distinct, onion flavor without overwhelming the other ingredients. They're perfect for adding a bit of freshness to each bite.
- Cilantro: Love it or hate it, cilantro adds a fresh, punchy flavor that brightens up the dish. If you're in the "no thank you" camp, feel free to skip it.
- Chili powder, Ground Cumin, smoked paprika, garlic powder, onion powder, Chipotle Chili Powder: This spice blend is where the magic happens, infusing our burritos with warmth, depth, and a hint of smokiness. Each spice plays its part, but feel free to adjust the quantities to suit your taste buds or swap in taco seasoning for a shortcut.
- Salt: Just a pinch to enhance all the wonderful flavors we've got going on.
- Nutritional yeast (optional): For a nutty, cheesy flavor boost that's entirely plant-based, nutritional yeast is your best friend. It's optional but highly recommended for adding complexity to the flavor profile.
- Lime juice: A squeeze of fresh lime juice brings all the flavors to life with its zesty brightness. It's the perfect finishing touch that ties everything together.
- Dairy or non-dairy sour cream (optional): A dollop of sour cream adds a cool, tangy contrast to the spicy, warm flavors of the burrito. Use a dairy-free version if you're avoiding dairy; either way, it's a deliciously creamy addition. Greek yogurt could be used as an alternative.
- Tortillas (gluten-free if necessary): The vessel for all our scrumptious fillings. Choose large, soft tortillas for easy rolling, and go for gluten-free options if needed to ensure everyone can enjoy these delightful wraps.
Tips and Tricks
- Embrace the Power of Prep: My Sunday afternoons often find me in a whirlwind of chopping, cooking, and portioning. Preparing ingredients like quinoa, beans, and chicken ahead of time is not just a time-saver for busy weeknights; it's a sanity saver.
- Experiment with Flavors: The beauty of Quinoa Burritos lies in their versatility. Feel adventurous? Swap out traditional spices for something like Garam Masala or Za'atar for an international twist.
- Cheese, Please: When it comes to cheese, we're Team More-is-More in our household. Don't shy away from mixing different types. A combination of sharp cheddar and creamy Monterey Jack has been a game-changer for us. And for my vegan friends, there are some incredible dairy-free options out there that melt beautifully.
- Wrap It Right: Ah, the art of wrapping a burrito - it took me a few messy attempts to get it right. The key is not overfilling (a mistake we've all made). Lay your tortilla flat, add your filling in the center, fold in the sides, then roll from the bottom up. A snug wrap ensures all the goodness stays inside where it belongs.
- Get That Golden Crunch: If you haven't tried pan-frying your burritos before serving, you're missing out on a crispy transformation. A light brush of olive oil on each side and a couple of minutes in a hot pan turn a good burrito into a great one. That golden crunch adds a texture that is simply irresistible.
- Dip It Good: In our house, dips are non-negotiable. A side of guacamole, salsa, or even a simple yogurt-lime sauce elevates the whole experience.
- Add in Options: Feel free to add avocado, tomato, jalapenos, or even serrano peppers.
Step by Step
Mix chicken (or substitute), quinoa, black beans, corn, cheese, red pepper, and green onion in a large bowl.
Blend dry spices in a small bowl and add to the quinoa mixture. Drizzle lime juice over the mixture and mix thoroughly.
Spread a tablespoon of sour cream on each tortilla.
Spoon ⅙ of the quinoa mixture onto the center of each tortilla.
Fold the ends of the tortilla towards the center, then roll tightly. Use toothpicks to keep them closed.
Warm two tablespoons of olive oil in a large skillet over medium-low heat.
Place burritos in the pan, cooking until they turn golden brown.
Storage
Store leftovers in foil in the refrigerator for easy reheating. You can also freeze them in a freezer bag for up to one month.
You May Also Like
- Cashew Lime Crema: Imagine drizzling a creamy, zesty sauce made from rich cashews and tangy lime over just about anything. This Cashew Lime Crema is a vegan dream come true and a game-changer for enhancing flavors in tacos, bowls, and yes, burritos!
- Quinoa Tostadas: Elevate your weeknight dinners with these crispy, crunchy Quinoa Tostadas. Layered with savory quinoa, fresh veggies, and a dollop of guacamole, they're a fun, hands-on meal that invites everyone to create their masterpiece.
- Black Bean Tacos: There's something incredibly comforting about biting into a warm, soft taco filled with seasoned black beans, melted cheese, and a hint of cilantro. These Black Bean Tacos are simple, satisfying, and a surefire hit for both the young and the young at heart.
- Jalapeno Coleslaw: Add a kick to your next barbecue or family picnic with this Jalapeno Coleslaw. Crunchy, spicy, and slightly sweet, it's not your grandma's coleslaw but might just become a new family favorite, perfect alongside any dish that calls for a bit of extra zest.
Crispy Southwestern Quinoa Burritos
Ingredients
- 1 cup cooked chopped chicken or meatless chicken substitute
- 1 cup cooked quinoa
- 1 cup cooked/canned black beans
- 1 cup frozen corn thawed
- 1 cup pepper jack or cheddar cheese or Daiya
- ½ cup chopped red or green bell pepper or mixture
- 4 green onions chopped
- ¼ cup chopped fresh cilantro
- ½ tablespoon chili powder
- 1 teaspoon cumin
- 1 teaspoon smoked paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- ¼ teaspoon Chipotle Chili Powder
- ½ teaspoon salt
- ¼ cup nutritional yeast optional
- 2 tablespoons lime juice
- 6 tablespoons dairy or non-dairy sour cream optional
- 6 tortillas gluten free if necessary
Instructions
- In a large bowl combine chicken, quinoa, black beans, corn, cheese, red pepper, and green onion. In a small bowl combine dry spices.
- Toss with quinoa mixture.
- Add lime juice and toss well.
- Spread one tablespoon of sour cream on each tortilla.
- Top with â…™ of the mixture.
- Fold opposing ends in and roll. Secure with toothpicks.
- Spray a skillet with cooking spray. Cook over medium heat until golden brown.
Shannon Graham
This is the perfect lunch idea.