Vegan Weekend: Black Bean & Quinoa Burrito

By Jane Mountain | November 11, 2011

Black Bean Burrito

I lived in London for 10 years. London has a lot going for it, but at the time it was seriously lacking in Mexican food. There was one high-end Mexican restaurant that we couldn’t afford. At the grocery store all you could buy were those hard taco shells that should’ve been left back in the 70s at make-your-own-taco birthday parties. And though every English grocery store has a whole aisle dedicated to baked beans (Honestly! Full! Of baked beans!) you couldn’t buy a can of black beans to save your life.

Even though I now live in Mexican Food Paradise (aka LA) I’m still making my own, just with better ingredients.

These burritos kill it (with a skillet).

The Recipe
Meatan friendly (who doesn’t love burritos?).
Kitchen ninny friendly (seriously, anyone can make this).

As usual with my recipes, you can put in anything you have in your fridge, but here’s a rough guide.

8oz can of black beans (English folk can subsitute chick peas or kidney beans), drained and rinsed
½ cup of quinoa, uncooked

2 large flour tortillas (no lard!)

½ onion, chopped
1 clove garlic, minced
1 tsp cumin
1 tbsp chili powder (or to taste)
½ to 1 jalapeno pepper, chopped

1 red pepper, diced
½ zucchini, diced
a big handful of mushrooms (any kind), chopped

Optional (for advanced beans)
1 clove garlic, minced
½ small onion, chopped
½ cup water

Do it!
Start by getting that quinoa going as per the instructions on the package.

In case of bulk buying:
Rinse the quinoa well under cold water
Put 1 cup of cold water and ½ cup quinoa in a pot
Cover, bring to boil
Turn heat to low, simmer for 15 mins
Fluff with fork and keep lid on until ready to serve

In a large frying pan, saute the onion and garlic on med-high heat until the onion starts to turn translucent (about 2 mins).
Pop in the cumin, chili powder and jalapeno (if using). Saute for about 2 mins more. Everything in the pan will get a little dry.
Add the peppers and stir fry until they are pretty soft.
Add the mushrooms and zucchini and sautee until cooked.
Add a little water (1/4 cup at a time) until the mixture is moist. This will give you a nice saucy mixture to fill your burrito.

The lazy way.
Add the beans to the veggie mixture and cook for about two minutes until the beans are warm.

The slightly less lazy way.
Add a little oil to a saucepan. Heat to medium-high.
Add garlic and onions. Sautee for about one minute.
Add beans. Sautee for another minute.
Add ¼ cup of water. Let this mixture simmer for about 5 minutes.
You can half mash the beans to create a little texture or just leave them whole.

Flumpf (yes this is the technical term) the tortillas on top of the veggie mixture and put a lid on top. Let the tortillas steam for 30 seconds and then flip them over and steam for another 30 seconds. This will make the tortillas slightly sticky and soft.

Put it all together
Lay the tortillas out on plate.
Put about half the veggies, quinoa, and beans on each tortilla.
Roll ‘em up.

Optional toppings
Vegan sour cream (so unhealthy but yum!)
Chopped tomatoes
Fresh salsa

Nutritional Info
In 1 burrito
Calories 597
Protein 24g
Fiber 14g
Sat Fat less than 1.3g

In comparable beef & cheese burrito
(If you removed the quinoa, added 1/2 lb ground beef and 1/2 cup shredded cheddar. Not that you would, right? Please don’t.)
Calories 648
Protein 34g
Fiber 11g
Sat Fat less than 10g

If you make this let me know what you end up putting in it? Do you have your own favorite burrito recipe? Tip us off in the comments.

Hi, I’m Jane, founder and chief blogger on My Five Acres. I’ve lived in six countries and have camped, biked, trekked, kayaked, and explored in 50! At My Five Acres, our mission is to inspire you to live your most adventurous life and help you to travel more and more mindfully.


  1. Comment by CJH

    CJH Reply November 12, 2011 at 6:55 pm

    We always make quinoa in our rice cooker, basically 1 part quinoa / 2 parts water. Easy stuff and great for adding to almost anything.
    We always add it cooked to chili, we just add chili power to the quinoa before cooking and then put it in the chili about 10 minutes before serving.

    • Comment by JaneM

      JaneM November 13, 2011 at 4:04 pm

      Quinoa in the chili sounds awesome. You could probably stick your chili in a tortilla and it would be this recipe!

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