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Quinoa and black beans are excellent sources of protein and they taste great – it’s a win-win!
The burritos come together quickly!
I cooked the quinoa ahead of time, but it only takes 10-15 minutes to cook anyway. I combined the cooked quinoa with onions, orange and red peppers, garlic, spices and of course, a can of drained and rinsed black beans, and served it with tortillas.
They were delicious! I made up a quick batch of peach salsa and topped the Quinoa and Black Bean Burritos with a generous scoop.
Quinoa and Black Bean Burritos
Cooked quinoa, combined with onions, orange and red peppers, garlic, spices and black beans make up the filling in these flavorful Quinoa and Black Bean Burritos. To make them extra special, serve with peach salsa.
Ingredients
- 2 tablespoons olive oil
- 1 small onion, sliced
- 1 orange pepper, cored, seeded and diced
- 1 yellow pepper, cored, seeded and diced
- 2 cloves garlic, minced
- pinch of salt and black pepper
- 1/2 teaspoon ground cumin
- 26.5 ounce can black beans, rinsed and drained
- 2 cups cooked quinoa
- 8 tortillas
Instructions
- Heat the oli in a large skillet over medium heat. Add the onion and peppers and cook, stirring frequently, until softened, 3-5 minutes.
- Add the garlic, salt and pepper and cook, stirring 2 minutes more.
- Add the cumin and black beans and cook, stirring occasionally, about 3 minutes.
- Stir in the cooked quinoa.
- Remove from the heat. Dividing evenly, top the tortillas with the quinoa and black bean mixture and fold edges over like a package.
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