These Quinoa Fajita Burritos are one of our favorite meals! Flavorful fajita veggies are combined with taco seasoned quinoa, beans, and tomatoes all wrapped up in a delicious tortilla package. Easy, vegan, and freezer-friendly!
I love these so much! They’re such a versatile, awesome week night meal and I love that it makes extras for quick and easy leftovers (or freezing!) This particular time, I had the intention of freezing them all, but of course… temptation struck and one less made the journey to the freezer 😉 You could easily leave out the tortillas and make these into rockstar burrito bowls piled high with all your favorite toppings. Hope you enjoy as much as we do!
PS – come join The Garden Grazer on Instagram 🍓 and share a pic if you make these! I love seeing your recreations.
Quinoa Fajita Burritos
Flavorful fajita veggies are combined with taco seasoned quinoa, beans, and tomatoes all wrapped up in a delicious tortilla package. Easy, vegan, and freezer-friendly!
Servings:8 medium burritos
- 1 cup white quinoa (uncooked)
- 1 onion
- 2 bell peppers
- 15 oz. can black beans
- 15 oz. can diced tomatoes
- 1 Tbsp. + 2 tsp. taco seasoning
- 8 tortillas (medium to large)
- Vegan cheese shreds to taste (I love the Follow Your Heart brand)
- Salsa/pico de gallo
Toppings of choice (optional)
- Avocado/guacamole, cilantro, lettuce, hot sauce, etc.
- Rinse and cook quinoa according to package directions. (I use 1 1/2 cups vegetable broth to cook 1 cup quinoa for more flavor.)
- While quinoa is cooking, thinly slice onion and bell pepper.
- In a skillet over med-high heat, saute onion and bell pepper with 2 tsp. taco seasoning for 7-10 minutes, stirring occasionally. (I use 3 Tbsp. vegetable broth/water for no-oil saute method.)
- When quinoa is cooked, add it to a large bowl. Then add black beans (rinsed and drained), diced tomatoes (drained of excess juice), and 1 Tbsp. taco seasoning. Stir well to combine.
- Assemble the burritos: spoon the quinoa mixture, onion/pepper, cheese, and salsa (or other toppings of choice) down the middle of your tortillas. Roll up, tucking in both sides.
If you like a crispier tortilla/grilled burrito, toss it on a grill pan for a few minutes on each side before serving. We love this!
For gluten-free: use GF tortillas (or corn tortillas).
To freeze: I tightly wrap burritos individually in foil, then place them all in a sealed freezer-friendly container.
To reheat after freezing: place in a 400 degree oven for 25-35 minutes or until heated through. Finish them up on the stove on a grill pan if you’d like. (Haven’t tried microwaving, but that could work as well.)
Nutrition Per Serving (estimate)
Calories: 240kcal | Carbohydrates: 43g | Protein: 9g | Fat: 3g | Potassium: 512mg | Fiber: 7g | Sugar: 4g | Vitamin A: 19.9% | Vitamin C: 55% | Calcium: 8.2% | Iron: 20.3%