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- 2 Tbsp. extra virgin olive oil
- 1 yellow onion (large, diced)
- 4 cloves garlic (crushed or minced)
- 1 jalapeño (seeded and finely minced)
- 1 red bell pepper (large, diced)
- 1 medium zucchini (diced)
- 1 cup corn kernels (fresh, frozen, or canned are all fine)
- 1 large tomato (dice)
- 1 cup cooked quinoa (from about 1/2 cup uncooked)
- 3 cups black beans (approx two 14oz cans)
- 1 Tbsp. ground cumin
- 1 tsp. hot smoked paprika
- 1 tsp. chili powder
- 1 tsp. salt
- 1/2 bunch cilantro (chopped)
- 1 cup shredded cheese (optional)
- 6 whole wheat tortillas
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|Calories580Calories from Fat190
|% DAILY VALUE
|Calories from Fat190
|% DAILY VALUE
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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FBI Surveillance a year ago
Tasty! I added onion and garlic powder and pepper, then as I wrapped them I added garlic aioli sauce and Italian Herb infused olive oil dribbled over mixture and it was delicious!
Dean Ski 5 years ago
These are great and super easy to make. Get a partner and it doesn't take that long to cook, set up and clean up. Get out the Cuisinart to make prep super quick. They're great as is, but we felt it was missing a little acid. Even at 2 minutes on the tomato, you're losing most of the acid. Give them a quick spritz of lime before you roll them up and they'll be perfect!.
Dustin Felker 5 years ago
My kids who are the worlds pickiest eater's loved them. Instead of Quinoa, I used Mexican Rice.
João 5 years ago
Not really my cup. Needed less spice, less black bean, and was bland. Only made eatable with copious amounts of lettuce + mayo.
Shaun 6 years ago
Turned out great even though I left out the zucchini and subbed the quinoa for brown rice.
Katey Gray 6 years ago
Delicious! They’re great to take to work for lunch, you can make a bunch and freeze them ahead of time. They are good cold or warmed up for a minute or so. My toddler even likes them! Definitely a winner :)
Karen Vickers 6 years ago
fantastic for lunch at work! i got a couple other people making them and they love'em.
Brian 7 years ago
I was surprised how good this actually turned out. I followed the recipe exactly and can't really think how I could make it taste any better. Will definitely make again.
Olivia T. 7 years ago
Omitting the cheese, this was the easiest, cheapest, and best tasting freezable vegan lunch I've been able to find! The chopping was a lot of work....in the future I might try to use my food processor for all the dicing. If you want to freeze your burritos, I'd suggest squeezing as much water out of your veggies as possible (so your burritos aren't soggy when they thaw). Next time I'll omit the tortillas and just eat them as bowls.
Smithey 7 years ago
Loved it. Doubled the batch in two pans and added ground beef to one. Turned out awesome.
Suzanne Sloan 7 years ago
This was terrific! The entire family liked it. Served it with s little shredded cheese.
MeeganMoore 7 years ago
Delicious! I made these for clients of mine and they loved them. Makes for a great freezer meal too!
Adriana Threet 7 years ago
These turn out great every time we make them. We usually make a couple for dinner and then freeze the rest for lunch throughout the week I recommend taking them out in the morning to thaw by lunch and then warming it up in the microwave for a few seconds. Delicious!
Tina J. 7 years ago
Absolutely delicious. I added lettuce and avocado for the one I ate tonight but just ago for the freezer ones
Hello Vivian! 7 years ago
Great. Quick, tasty and easy to make enough for the whole week in one go. We didn't freeze- just refrigerated leftovers to put in a burrito or over lettuce for a salad.
Steph O. 8 years ago
Great lunch idea, make them in batches a lot now. They freeze well and are a real treat, easy to make and full of flavour