by Kaitlin
Jump to Recipe
An easy and satisfying Vegan Black Bean Quinoa Burrito recipe! Tasty fajita-style veggies are combined with taco-seasoned quinoa, black beans, and your favorite toppings. It's great for meal prep, plus they are freezer-friendly. (Vegan, gluten-free option.)
These tasty vegan quinoa burritos are a versatile and satisfying weeknight meal.
They're filled with protein-rich black beans and quinoa. Then topped with flavorful fajita-style bell peppers and onion.
The recipe makes a large amount (enough for 8 large burritos) so it's a great choice for batch cooking, meal prep, or freezer meals.
Enjoy some now, then save some for later!
Ingredients for Quinoa Burrito
For this recipe you will need:
- White quinoa: For more flavor, you can cook the quinoa in vegetable broth if desired.
- Taco seasoning: I use one full batch of my quick + easy homemade Taco Seasoning for this recipe. It includes warm, flavorful spices like ground cumin, chili powder, smoked paprika, etc.
- Black beans: Or you can substitute pinto beans, red kidney beans, etc.
- Diced tomatoes: Either regular or fire-roasted tomatoes.
- Yellow onion: Or you can use sweet onion or white onion if desired.
- Bell peppers: I like to use one red bell pepper and one green bell pepper.
- Salsa: My favorite is this Restaurant-Style Blender Salsa.
- Tortillas: I try to find organic whole grain tortillas when possible. (Be sure to use gluten-free tortillas if needed.)
- Toppings of choice: I like additional salsa and guacamole. A small squeeze of fresh lime juice is also tasty. Or try vegan sour cream, avocado, romaine lettuce, etc.
Customizing
Make it crispy: After preparing and rolling up, finish by heating it on a grill pan or large skillet for a few minutes before serving. (We love this!)
Burrito bowl: You can also omit the tortillas, and turn these into quinoa burrito bowls with your favorite toppings.
Vegetables: It is a versatile recipe so change it up with other veggies or herbs. Try adding mushrooms, sweet corn, zucchini, garlic, cilantro, etc.
Brown rice: Feel free to swap out the quinoa for brown rice instead. You can also reduce the quinoa to 1/2 cup (instead of 1 cup) to make room for more beans or veggies.
Make it spicy: Stir in some chipotle in adobo sauce, cayenne pepper, chili powder, or jalapeno to taste. Or simply top with your favorite hot sauce before serving.
Make it cheesy: Add your favorite vegan cheese shreds or dairy-free cheese sauce to the mixture.
Freezing
To freeze:Tightly wrap burritos individually in tin foil, then place in a sealed freezer-friendly container or Ziploc freezer bag.
They should keep in the freezer for about 1-2 months. (Freezing with avocado, guacamole, or vegan sour cream is not recommended.)
Reheating
Reheat in oven:Place burritos in a preheated oven at 350°F (176°C) either wrapped in foil or in a covered oven-safe dish. Bake for 30 minutes.
Reheat in microwave: Be sure to always remove foil before microwaving. Microwave on high for about 2 minutes or until warm.
For more inspiration, also browse all vegan bean recipes or quinoa recipes.
Black Bean & Quinoa Fajita Burrito
Fajita-style veggies are combined with taco-seasoned quinoa, black beans, and your favorite toppings. Great for meal prep & freezer-friendly!
4.75 from 4 votes
Print RecipePin RecipeComment
Prep Time: 20 minutes minutes
Cook Time: 20 minutes minutes
Total Time: 40 minutes minutes
Author: Kaitlin - The Garden Grazer
Course: Main Dish
Cuisine: Gluten-Free Option, Mexican-inspired, Vegan
Servings: 8 large burritos
Ingredients
For the black bean & quinoa mixture:
- 1 cup white quinoa (uncooked)
- 1 Tbsp. taco seasoning
- 15 oz. can black beans
- 15 oz. can diced tomatoes (I like fire-roasted with green chiles)
For the fajita vegetables:
- 1 yellow onion (or any color)
- 2 bell peppers (any color)
- 2 Tbsp. taco seasoning
- 2-3 cloves minced garlic, optional
The rest:
- 1/2 cup blender salsa (or pico de gallo, etc.)
- 8 large burrito-size tortillas (gluten-free if desired)
- Toppings of choice: avocado/guacamole, vegan cheese, vegan sour cream, cilantro, hot sauce, etc.
Instructions
Make taco seasoning (if using homemade). This recipe uses 1 full batch.
Cook the quinoa: In a small saucepan, add 1 cup quinoa (rinsed and drained), 1 Tbsp. taco seasoning, and 1 1/2 cups water or (vegetable broth). Bring to a light boil over medium-high heat. Then reduce heat to medium-low, cover, and simmer for 15-20 minutes.
Meanwhile, thinly slice onion and bell pepper.
In a large pan over medium-high heat, sauté onion and bell pepper with 2 Tbsp. taco seasoning for 8-10 minutes, stirring occasionally. (I use 3 Tbsp. vegetable broth/water for no-oil sauté method, adding more as needed.)
When quinoa is done cooking, add to a large bowl. Then add black beans (rinsed and drained) and diced tomatoes (drained of excess juice). Stir well to combine.
Assemble the burritos: Spoon the quinoa mixture, onion/pepper, and salsa (and other toppings of choice) down the middle of your tortillas. Roll up, tucking in both sides.
Notes
Yield: This recipe makes a big batch (8 large burritos) so halve or reduce if desired. If using medium tortillas, you may want to reduce quinoa to 1/2 cup.
For a crispy burrito: Finish by heating on a grill pan or skillet for a few minutes before serving.
Customize: Reduce quinoa to 1/2 cup, and add another can of black beans or other veggie additions like corn, zucchini, chipotle, etc.
To freeze: Tightly wrap burritos individually in tin foil, then place in a sealed freezer-friendly container or bag. They should keep in the freezer for 1-2 months. (Freezing with avocado/guacamole or vegan sour cream not recommended.)
To reheat from frozen: Place burritos in a preheated oven at 350°F (176°C) for 30 minutes wrapped in foil, or in a covered oven-safe dish. (Or microwave on high for about 2 minutes or until warm. Always be sure to remove foil before microwaving.)
Nutrition Per Serving (Estimate)
Nutrition Facts
Black Bean & Quinoa Fajita Burrito
Amount per Serving
Calories
339
% Daily Value*
Fat
6
g
9
%
Saturated Fat
1
g
6
%
Polyunsaturated Fat
2
g
Monounsaturated Fat
2
g
Potassium
607
mg
17
%
Carbohydrates
60
g
20
%
Fiber
33
%
Sugar
7
g
8
%
Protein
12
g
24
%
Vitamin A
1165
IU
23
%
Vitamin C
46
mg
56
%
Calcium
120
mg
12
%
Iron
5
mg
28
%
* Percent Daily Values are based on a 2000 calorie diet.
Sodium: This is omitted as I cannot provide an accurate number. I encourage you to calculate your own to provide a much more precise reading based on the exact ingredients, brands, and amounts you're using.
Get the Monthly NewsletterSubscribe here!
If you are enjoying this vegan quinoa black bean burrito recipe, also check out:
- Corn and Black Bean Fajitas
- Vegan Burrito Bowl
Follow The Garden Grazer on Instagram, Pinterest, or Facebook for more updates and inspiration.
More Vegan Taco, Burrito, & Fajita Recipes
- Tofu Fajitas (Easy Sheet Pan!)
- Southwest Tofu Burrito
- Vegan Taco Salad with Creamy Southwestern Dressing
- Chickpea-Walnut Taco Crumbles (30 Minute!)
Reader Interactions
Comments
Terry Vojtecky
Not a fan of quinoa so I used Jasmine brown rice. I also skipped the canned tomatoes, not a fan of them either. I crisped them in the pan then topped them with a little sour cream and green onions. They were delicious. Very versatile recipe. Thank you for posting.
Reply
Kaitlin | The Garden Grazer
Wonderful substitutions. Thanks so much for sharing!
Reply
Tatyana Martin
These burritos were delicious! First time trying quinoa and both me an my husband loved it! I also added mushrooms to it!
Reply
Kaitlin McGinn
So glad it was a success for both of you! Great call adding mushrooms!
Reply
Jennifer Lusinger
It's a good thing these are so delicious! I just made about twenty of them. Thanks for a healthy, inexpensive, and easy freezer meal!
Reply
Kaitlin M
Amazing to hear! So glad you're enjoying them (and hooray for freezer meals!)
Reply
Stephie
I made this for dinner tonight. I doubled the veggies, and thank goodness I did... my family couldn't get enough! Thank you for another awesome recipe!
Reply
Kaitlin McGinn
So great to hear, and good call doubling the veggies!
Reply
GreenEyedPearl
Wow. I made a batch of these today to freeze, and of course ate one before putting the rest in the freezer. It was soooo good! I'm super excited to have these to eat for the next couple of weeks! Thanks for the recipe and I look forward to enjoying more of your recipes in the future.
Reply
Kaitlin McGinn
Awesome to hear - thanks for giving them a try!
Reply
Lex
These look delicious, and they ARE delicious! I just made them last night and I wish I had more leftover - alas we couldn't stop eating them so they're almost gone. Great recipes here - keep them coming!
Reply
Kaitlin McGinn
So great to hear you enjoyed them - thank you for sharing!
Reply
