Crispy Black Bean Quinoa Burritos

Name: Crispy Black Bean Quinoa Burritos
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 10 burritos
Ingredients: 1 tablespoon olive oil; 1 small yellow onion; 1 clove garlic; 1/2 cup diced red bell pepper; 1/2 cup diced green bell pepper; 1 15 oz can Libby's Organic Black Beans, rinsed and drained; 1/2 cup Libby's Organic Sweet Corn; 1 1/2 teaspoons chili powder; 1 teaspoon ground cumin; 1/4 cup fresh cilantro; Juice of 1/2 lime; salt and black pepper; Cilantro Lime Quinoa; 2 cups shredded cheddar cheese; 10 burrito-sized flour tortillas; Creamy Avocado Yogurt Dip

User Reviews

4.8

15 reviews

Excellent

Prep Time
10 mins
Cook Time
10 mins
Total Time
35 mins
Servings
10 burritos
Course
Main Course
Cuisine
Vegetarian

Crispy Black Bean Quinoa Burritos

Iris Warren

Report

Crispy burritos with black beans, corn, peppers, cilantro, quinoa, and cheese. Serve with Creamy Avocado Yogurt Dip and you have a fun, healthy, and delicious meal!

Share:

I Made This!

Be the first!

Print

4 people printed this

Save this

Be the first!

Ingredients

Servings

1 tablespoon olive oil
1 small yellow onion diced
1 clove garlic minced
1/2 cup diced red bell pepper
1/2 cup diced green bell pepper
1 15 oz can Libby's Organic Black Beans, rinsed and drained
1/2 cup Libby's Organic Sweet Corn rinsed and drained
1 1/2 teaspoons chili powder
1 teaspoon ground cumin
1/4 cup fresh cilantro chopped
Juice of 1/2 lime
salt and black pepper to taste
Cilantro Lime Quinoa
2 cups shredded cheddar cheese
10 burrito-sized flour tortillas
Creamy Avocado Yogurt Dip for serving

Add to Shopping List

Instructions

In a large skillet, heat the olive oil over medium high heat. Add the onion and cook until tender, about 5 minutes. Add the garlic and cook for 2 minutes. Stir in the peppers, black beans, corn, chili powder, cumin, and cilantro. Cook for 5 minutes. Add the fresh lime juice and season with salt and pepper, to taste.
Place a few spoonfuls of cilantro lime quinoa in the center of a tortilla, leaving 1/2-inch border around edges, then add the shredded cheese, and bean/corn mixture down the center of the quinoa. Roll burritos, by folding over the ends and rolling up. Continue making the rest of the burritos.
Heat a large non-stick skillet or griddle pan over medium heat. Arrange burritos, seam-side down, in pan or griddle and cook until golden brown and crisp, about 2-3 minutes per side. Serve warm with Creamy Avocado Yogurt Dip.
Note: You don't want to fill the burritos too full or they will be hard to roll up. You can also use Cilantro Lime Rice, instead of the quinoa.