Black Bean & Quinoa Fajita Burrito
Fajita-style veggies are combined with taco-seasoned quinoa, black beans, and your favorite toppings. Great for meal prep & freezer-friendly!
AuthorKaitlin - The Garden Grazer
Prep Time:20 minutes mins
Cook Time:20 minutes mins
Total Time:40 minutes mins
CuisineGluten-Free Option, Mexican-inspired, Vegan
Servings8 large burritos
For the black bean & quinoa mixture:
- 1 cup white quinoa (uncooked)
- 1 Tbsp. taco seasoning
- 15 oz. can black beans
- 15 oz. can diced tomatoes (I like fire-roasted with green chiles)
For the fajita vegetables:
- 1 yellow onion (or any color)
- 2 bell peppers (any color)
- 2 Tbsp. taco seasoning
- 2-3 cloves minced garlic, optional
- 1/2 cup blender salsa (or pico de gallo, etc.)
- 8 large burrito-size tortillas (gluten-free if desired)
- Toppings of choice: avocado/guacamole, vegan cheese, vegan sour cream, cilantro, hot sauce, etc.
Make taco seasoning (if using homemade). This recipe uses 1 full batch.
Cook the quinoa: In a small saucepan, add 1 cup quinoa (rinsed and drained), 1 Tbsp. taco seasoning, and 1 1/2 cups water or (vegetable broth). Bring to a light boil over medium-high heat. Then reduce heat to medium-low, cover, and simmer for 15-20 minutes.
Meanwhile, thinly slice onion and bell pepper.
In a large pan over medium-high heat, sauté onion and bell pepper with 2 Tbsp. taco seasoning for 8-10 minutes, stirring occasionally. (I use 3 Tbsp. vegetable broth/water for no-oil sauté method, adding more as needed.)
When quinoa is done cooking, add to a large bowl. Then add black beans (rinsed and drained) and diced tomatoes (drained of excess juice). Stir well to combine.
Assemble the burritos: Spoon the quinoa mixture, onion/pepper, and salsa (and other toppings of choice) down the middle of your tortillas. Roll up, tucking in both sides.
Yield: This recipe makes a big batch (8 large burritos) so halve or reduce if desired. If using medium tortillas, you may want to reduce quinoa to 1/2 cup.
For a crispy burrito: Finish by heating on a grill pan or skillet for a few minutes before serving.
Customize: Reduce quinoa to 1/2 cup, and add another can of black beans or other veggie additions like corn, zucchini, chipotle, etc.
To freeze: Tightly wrap burritos individually in tin foil, then place in a sealed freezer-friendly container or bag. They should keep in the freezer for 1-2 months. (Freezing with avocado/guacamole or vegan sour cream not recommended.)
To reheat from frozen: Place burritos in a preheated oven at 350°F (176°C) for 30 minutes wrapped in foil, or in a covered oven-safe dish. (Or microwave on high for about 2 minutes or until warm. Always be sure to remove foil before microwaving.)
Calories: 339 kcal | Carbohydrates: 60 g | Protein: 12 g | Fat: 6 g | Saturated Fat: 1 g | Polyunsaturated Fat: 2 g | Monounsaturated Fat: 2 g | Potassium: 607 mg | Fiber: 8 g | Sugar: 7 g | Vitamin A: 1165 IU | Vitamin C: 46 mg | Calcium: 120 mg | Iron: 5 mg