Crispy Southwestern Quinoa Burritos

Two quinoa burritos cut in half on a white plate.

Crispy Southwestern Quinoa Burritos

Today, let's dive into the world of homemade Quinoa Burritos, a delightful twist on a traditional favorite that's sure to tantalize your taste buds and boost your nutrition game! We'll be cooking a colorful mix of black beans, corn, and onions with our star ingredient, quinoa, to create a filling that's not only packed with protein but also has a wonderful, satisfying texture. This family-friendly recipe is surprisingly simple, taking about 20 minutes from start to finish, and I'll walk you through every step, ensuring you whip up these wholesome wraps with ease. 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.

Course Main Course

Cuisine American, Gluten Free, Healthy

Prep Time 10

Cook Time 10

Total Time 20

Servings

Calories 429kcal

Author Wendy Polisi

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 ⅙ 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.

Nutrition