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Quinoa and Black Bean Burritos

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Quinoa and Black Bean Burritos

Quinoa and Black Bean Burritos

Jessica Braider
This is a great alternative to rice and beans, adapted from Quinoa is a delicate and quick cooking grain-like seed that is much higher in nutrients than white rice.
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Cook Time 30 minutes
Total Time 30 minutes
Course Main Dish
Cuisine Tex Mex
Servings 8 servings


  • 1 tsp. canola or vegetable oil
  • 1 yellow onion diced
  • 3 cloves garlic minced, about 1 1/2 tsp.
  • 1 cup corn kernels fresh or frozen
  • 3/4 cup quinoa
  • 1 1/2 cups reduced-sodium chicken or vegetable broth (or use any variety)
  • 1 tsp. ground cumin
  • 1/4 tsp. cayenne pepper optional
  • 29 - 30 oz. reduced-sodium canned black beans (or use any variety)(or use 1 1/2 cups home-cooked beans for every 15 oz. can), drained and rinsed
  • 1/2 cup fresh cilantro or use parsley or basil, chopped (optional)
  • 1 cup salsa (look for brands with no sugar added), for serving (optional)
  • 1 cup low fat sour cream or plain Greek yogurt (or use any variety) for serving (optional)
  • 8 large (burrito size) whole wheat or white flour tortillas (use wheat/gluten-free, if needed)


  • In a medium saucepan, heat the oil over medium heat. Add the onions and garlic and sauté them until they are lightly browned, about 5 minutes.
  • While the onions and garlic cook, remove the corn from the freezer, if necessary, and thoroughly rinse the quinoa under cold water (I use a fine metal strainer).
  • Add the quinoa, broth, cumin, and cayenne pepper (optional) to the saucepan. Bring the mixture to a boil. Cover it, reduce the heat, and simmer it for 20 minutes.
  • Stir the corn, beans, and cilantro (optional) into the saucepan and simmer it until it is heated through.
  • Serve the mixture, topped with salsa and/or sour cream or yogurt, if desired, and wrapped in warm tortillas.

Slow Cooker Directions

  • Omit the oil. Combine the onions, garlic, corn, quinoa, broth, black beans and spices in the slow cooker. Cook on low for 7 - 8 hours or on high for 3 - 4 hours. Serve as directed above. (Slow cooker cooking times may vary—Get to know your slow cooker and, if necessary, adjust cooking times accordingly.)


Do Ahead or Delegate: Dice the onion, peel the garlic, thaw the corn if necessary, prepare and refrigerate the quinoa mixture, chop the cilantro if using.
Scramble Flavor Booster: Use the optional cayenne pepper and cilantro.
Tip: Rinse quinoa before you cook it to remove a natural bitter-tasting coating the grain has called saponin.
Nutritional Information Per Serving (% based upon daily values): Calories 430, Total Fat: 8g, 11%; Saturated Fat: 2g, 8%; Cholesterol: 0mg, 0%; Sodium: 790mg, 33%; Total Carbohydrate: 74g, 25%; Dietary Fiber: 11g, 44%; Sugar: 7g; Protein: 15g
Like this recipe? Check out The Scramble's family-friendly meal plans to see just how simple getting dinner on the table can be!
Keyword 30 Minutes (or less) Meals, All, Dairy-Free, Dinner, Fall, Freezer-Friendly, High Fiber, Kid-Friendly, Kosher, Low Fat, Lunch, Main Dish, Make-Ahead, Nut-Free, Sandwiches/Wraps, Slow Cooker, Spring, Summer, Vegan, Vegetarian, Winter
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