Black Bean & Quinoa Fajita Burrito

A hearty, plant-based burrito filled with seasoned quinoa, black beans, sautéed peppers and onions, and your favorite toppings.

Prep Time 20

Cook Time 20

Total Time 40

Servings 8 servings

1 cup white quinoa (uncooked) rinsed and drained
1 Tbsp taco seasoning for cooking quinoa
15 oz black beans 1 can, rinsed and drained
15 oz diced tomatoes 1 can, drained (fire-roasted with green chiles recommended)
1 yellow onion or any color, thinly sliced
2 bell peppers any color, thinly sliced
2 Tbsp taco seasoning for sautéing onion and peppers
2-3 cloves garlic minced, optional
1/2 cup salsa blender salsa or pico de gallo
8 burrito-size tortillas large; gluten-free if desired
toppings of choice avocado/guacamole, vegan cheese, vegan sour cream, cilantro, hot sauce, etc.

If using homemade, make taco seasoning according to your recipe.
Cook the quinoa: in a small saucepan combine 1 cup rinsed quinoa, 1 Tbsp taco seasoning, and 1 1/2 cups water or vegetable broth; bring to a light boil over medium-high heat.
Reduce heat to medium-low, cover, and simmer until liquid is absorbed, about 15–20 minutes; remove from heat and fluff with a fork.
While quinoa cooks, thinly slice the onion and bell peppers and mince the garlic if using.
Heat a large skillet over medium-high and add the sliced onion and bell peppers; sauté with 2 Tbsp taco seasoning for 8–10 minutes until softened, adding a splash of vegetable broth or water as needed for a no-oil method.
Combine filling: transfer cooked quinoa to a large bowl, then stir in the rinsed black beans and drained diced tomatoes until evenly mixed.
Assemble burritos: lay a tortilla flat, spoon some quinoa-bean mixture down the center, top with sautéed onion and peppers and about 1/2 cup salsa, then add any desired toppings.
Roll the tortilla by folding in the sides and then rolling from one end to the other; if desired, crisp the burrito in a hot skillet or grill pan for a few minutes to finish.

This recipe yields 8 large burritos; halve the recipe for fewer servings.
If using medium tortillas, reduce quinoa to 1/2 cup.
To crisp burritos, briefly pan-grill or skillet-sear before serving.
Customize with extra beans or vegetables like corn or zucchini.
Freeze tightly wrapped burritos for 1–2 months, but omit avocado or sour cream before freezing.
Reheat frozen burritos in a 350°F oven for about 30 minutes wrapped in foil.