- 2 tablespoons canola oil
- 1 yellow onion (large, diced)
- 4 cloves garlic (crushed)
- 1/2 jalapeño (seeded and finely minced)
- 1 red bell pepper (large, diced)
- 1 zucchini (medium, diced)
- 1 cup corn kernels (fresh, frozen, or canned are all fine)
- 1 tomato (large, dice)
- 1 cup cooked quinoa (from about 1/2 cup uncooked)
- 3 cups black beans (cooked, 2 cans)
- 1 tablespoon ground cumin
- 1 teaspoon hot smoked paprika
- 1 teaspoon chile powder
- 1 teaspoon salt
- 1/2 cilantro (a bunch of, chopped)
- 1 cup cheese (shredded jalapeño, optional)
- 6 whole wheat tortillas
PER SERVING *
|Calories380Calories from Fat130|
|% DAILY VALUE*|
|Calories from Fat130|
|% 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.
Leah M. 17 Apr
Delicious! Made these today. Use this link: https://themuffinmyth.com/?s=quinoa+burrito Or when you click the bad link - you can search for this recipe once on there.
Mark 24 Feb
Good, did not change recipe
Shaun 8 Jan
Turned out great even though I left out the zucchini and subbed the quinoa for brown rice.
Katey Gray 30 Dec 2017
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 17 Dec 2017
fantastic for lunch at work! i got a couple other people making them and they love'em.
Sophie G. 10 Nov 2017
Amazing! All my picky little siblings loved it!!
Brian 5 Aug 2017
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. 2 Aug 2017
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.
JasonsWife 8 Jul 2017
Loved it. Doubled the batch in two pans and added ground beef to one. Turned out awesome.
Suzanne S. 25 Jun 2017
This was terrific! The entire family liked it. Served it with s little shredded cheese.
MeeganMoore 28 Feb 2017
Delicious! I made these for clients of mine and they loved them. Makes for a great freezer meal too!
Adriana Threet T. 27 Feb 2017
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. 8 Feb 2017
Absolutely delicious. I added lettuce and avocado for the one I ate tonight but just ago for the freezer ones
Hello Vivian! 5 Feb 2017
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.
Leyla C. 31 Jan 2017
Unable to make it. This stupid rating system popped up every time I tried logging in and I couldn't get passed it to the recipe!!
Steph O. 9 Apr 2016
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