Southwestern Quinoa Burrito
Bursting with bold flavors and loaded with wholesome ingredients, this Southwestern Quinoa Burrito is a mouthwatering spin on a classic favorite. Fluffy quinoa, protein-packed black beans, sweet corn, and vibrant sautéed vegetables are perfectly seasoned with smoky cumin, paprika, and chili powder before being wrapped in warm flour tortillas. A refreshing squeeze of lime juice and a sprinkle of fresh cilantro elevate the zest, while optional toppings like creamy avocado, tangy salsa, and melted cheese take these burritos to the next level. Quick and easy to prepare in just 35 minutes, this recipe is a crowd-pleasing, vegetarian meal perfect for busy weeknights or casual gatherings. Serve them as-is or pair with a side of tortilla chips and guacamole for a satisfying southwestern feast!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 1 cup quinoa
- 2 cups water
- 1 tablespoon olive oil
- 1 medium onion, finely chopped
- 1 medium red bell pepper, diced
- 2 cloves garlic, minced
- 1 cup cooked black beans, rinsed and drained
- 1 cup frozen corn, thawed
- 1 teaspoon cumin
- 1 teaspoon smoked paprika
- 1 teaspoon chili powder
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
- 0.25 cup fresh cilantro, chopped
- 1 whole lime, juiced
- 4 large flour tortillas
- 0.5 cup shredded cheddar cheese (optional)
- 0.25 cup sour cream (optional)
- 1 medium sliced avocado (optional)
- 0.5 cup salsa (optional)
Instructions
Rinse the quinoa under cold water using a fine-mesh sieve.
In a medium saucepan, combine the quinoa and water. Bring to a boil, then lower the heat to a simmer. Cover and cook for 15 minutes, or until the quinoa is tender and the water is absorbed. Fluff with a fork and set aside.
In a large skillet, heat the olive oil over medium heat.
Add the chopped onion and diced red bell pepper to the skillet. Sauté for 5–7 minutes, until the vegetables have softened.
Stir in the minced garlic and cook for an additional 1 minute, until fragrant.
Add the black beans, corn, cumin, smoked paprika, chili powder, salt, and black pepper to the skillet. Stir to combine and cook for 3–5 minutes, until heated through.
Remove the skillet from heat and stir in the cooked quinoa, fresh cilantro, and lime juice. Taste and adjust seasoning if necessary.
Warm the flour tortillas in a dry skillet or microwave for a few seconds to make them pliable.
Spoon the quinoa mixture onto the center of each tortilla.
If desired, add toppings such as shredded cheese, sour cream, sliced avocado, or salsa.
Fold the sides of each tortilla inward, then roll it up tightly into a burrito.
Serve immediately. Enjoy your Southwestern Quinoa Burritos!
Nutrition Facts
Calories |
2297 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 93.3 g | 120% | |
| Saturated Fat | 31.1 g | 156% | |
| Polyunsaturated Fat | 1.3 g | ||
| Cholesterol | 90 mg | 30% | |
| Sodium | 4776 mg | 208% | |
| Total Carbohydrate | 303.2 g | 110% | |
| Dietary Fiber | 45.8 g | 164% | |
| Total Sugars | 31.7 g | ||
| Protein | 83.7 g | 167% | |
| Vitamin D | 0.3 mcg | 2% | |
| Calcium | 982 mg | 76% | |
| Iron | 20.3 mg | 113% | |
| Potassium | 2830 mg | 60% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
