4.9 from 228 votes
Quinoa Black Bean Burrito Bowls
Quinoa Black Bean Burrito Bowls feature cooked quinoa mixed with black beans, sautéed onions, garlic, fresh cilantro, spices, and lime juice. This combination yields a hearty, protein-rich base with mild spice and citrus brightness. Optional toppings like cheese, sour cream, salsa, and avocado add flavor layers and creaminess, making these bowls satisfying for lunch or dinner.
Prep Time
5 mins
Cook Time
30 mins
Total Time
35 mins
Servings:
4
servings
Calories:
480 kcal
Course:
Main Course
Cuisine:
Mexican
Ingredients
- 1 cup quinoa (On a budget? Swap out quinoa for an equal amount of rice and cook according to package instructions)
- 1 tablespoon olive oil
- 1/4 cup onion minced
- 1 clove garlic minced
- 30 ounces black beans or 2 cans, drained and rinsed, cooked
- 1/4 cup cilantro chopped, fresh
- 1/4 teaspoon chili powder mild
- Pinch cayenne pepper spicy
- 1/4 cup lime juice fresh
- 1 cup lettuce shredded
- salt
Optional Topping Ingredients
- cheddar cheese or jack cheese, grated
- sour cream or Greek yogurt
- Pico de Gallo or salsa
- tomato diced, seeded
- hot sauce or sriracha
- avocado sliced
- guacamole
- corn
Instructions
- Rinse the quinoa thoroughly in a mesh strainer or sieve, drain.
- Pour quinoa into a saucepan along with 2 cups of water. Bring the quinoa to a boil, then reduce heat to a low simmer. Cover the pot. Let the quinoa simmer for about 20 minutes till it becomes tender and all the liquid has been absorbed. Keep a close eye to make sure the quinoa doesn't burn.
- While quinoa is cooking, heat 1 tbsp of oil in another saucepan over medium heat. Pour minced onion into the saucepan and saute for a few minutes till it softens and begins to turn brown. Add the minced garlic to the pot and let it saute for 1-2 minutes longer till aromatic.
- Add the black beans to the pot of onions along with 1/2 cup water, 2 tbsp of chopped fresh cilantro, chili powder and cayenne pepper. Bring the beans to a boil, then reduce heat to medium low. Let the beans simmer for 15 minutes till the liquid is mostly evaporated. Stir in 2 tbsp of fresh lime juice. Season with salt to taste.
- When the quinoa is fully cooked, remove from heat and fluff with a fork. Use the fork to mix in 2 tbsp of chopped cilantro and 2 tbsp fresh lime juice. Season with salt to taste.
- Assemble your burrito bowls. Divide the cilantro lime quinoa between four bowls.
- Top each portion of quinoa with 1/4 cup of shredded lettuce.
- Top each portion of lettuce with simmered black beans.
- Top the black beans with your choice of Optional Topping Ingredients (ideas listed above). Serve warm.
Cup of Yum
Notes
- Quinoa may be substituted with an equal amount of rice, cooked per package instructions, to reduce cost or preference.
- Toppings affect nutrition; choose according to dietary needs and flavor preferences.
Nutrition Information
Calories
480kcal
(24%)
Carbohydrates
80g
(27%)
Protein
25g
(50%)
Fat
7g
(11%)
Saturated Fat
1g
(5%)
Sodium
10mg
(0%)
Potassium
1051mg
(22%)
Fiber
21g
(84%)
Sugar
1g
(2%)
Vitamin A
220IU
(4%)
Vitamin C
6.3mg
(7%)
Calcium
81mg
(8%)
Iron
6.5mg
(36%)
Nutrition Facts
Serving: 4 servings
Amount Per Serving
Calories 480
% Daily Value*
| Calories | 480kcal | 24% |
| Carbohydrates | 80g | 27% |
| Protein | 25g | 50% |
| Fat | 7g | 11% |
| Saturated Fat | 1g | 5% |
| Sodium | 10mg | 0% |
| Potassium | 1051mg | 22% |
| Fiber | 21g | 84% |
| Sugar | 1g | 2% |
| Vitamin A | 220IU | 4% |
| Vitamin C | 6.3mg | 7% |
| Calcium | 81mg | 8% |
| Iron | 6.5mg | 36% |
* Percent Daily Values are based on a 2,000 calorie diet.