Black Bean, Sweet Corn and Tomato Quinoa Burritos Recipe

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!


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


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.


– 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.


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