These delicious burritos are packed with protein, fiber, and flavor. They’re perfect for a quick and easy lunch or dinner, and they’re also freezer-friendly!
Ingredients
For the Quinoa
- 1 cup quinoa, rinsed and drained
- 2-1/4 cups vegetable broth, divided
For the Filling
- 1 tablespoon olive oil
- 1 shallot, chopped
- 12 ounces frozen sweet corn, thawed
- 1 (15-ounce) can black beans, drained and rinsed
- 1 vine-ripened tomato, chopped
- 1 teaspoon chili powder
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon cayenne pepper (optional)
- 3 tablespoons chopped fresh cilantro
- Juice of 1/2 lime
For the Assembly
- 8 ounces shredded Monterey Jack cheese (or your favorite cheese)
- 6-10 inch gluten-free tortillas (or regular tortillas)
- Optional toppings: sour cream, salsa, avocado
Instructions
1. Cook the Quinoa: In a saucepan, combine the quinoa and 1-1/4 cups of vegetable broth. Bring to a boil, then reduce heat, cover, and simmer for 15 minutes. Fluff with a fork and set aside. While the quinoa cooks, prepare the filling.
2. Sauté the Vegetables: Heat olive oil in a large skillet over medium heat. Add the shallot and cook until softened, about 3 minutes.
3. Assemble the Filling: Add the thawed corn, black beans, chopped tomato, chili powder, smoked paprika, and cayenne pepper (if using) to the skillet. Cook for 5 minutes, stirring occasionally, until heated through.
4. Season and Finish: Stir in the chopped cilantro and lime juice. Remove from heat and let cool slightly.
5. Preheat Oven (Optional): If you prefer warm and melty cheese, preheat your oven to 350°F (175°C).
6. Warm the Tortillas: Heat the tortillas according to package instructions to make them pliable. You can warm them in a dry skillet over medium heat for about 30 seconds per side, or wrap them in a damp paper towel and microwave for 30-60 seconds.
7. Assemble the Burritos: Add a scoop of cooked quinoa to the lower third of a warm tortilla. Top with the black bean mixture and shredded cheese. Fold in the sides of the tortilla, then roll up tightly.
8. Bake or Serve Immediately: If using the oven, wrap each burrito in foil and bake for 10 minutes to warm through and melt the cheese. Otherwise, serve immediately.
9. Enjoy: Top your burritos with your favorite toppings like sour cream, salsa, or avocado slices.
Tips
– For a spicier filling, add a diced jalapeno pepper to the sauteed vegetables.
– Make these burritos vegan by using vegan cheese and omitting the optional sour cream topping.
– These burritos freeze well! Assemble them completely (without baking), wrap them tightly in foil or plastic freezer wrap, and freeze for up to 3 months. Reheat from frozen in a preheated oven at 350°F (175°C) for 20-25 minutes, or until heated through.
